Ingredients:
- Chicken (Murghi)—1 kg
- Cooking Oil or Ghee (Clarified Butter) – 1/2 cup
- Tomato (Tamatar) (sliced) – 2 Cups
- Yogurt (Dahi) – 1/2 cup
- Cumin seeds (Zeera) – 1 tbsp
- Black pepper (Kali Mirch) (crushed, not ground) – 1 tsp
- Cumin Seeds (Zeera) + Coriander Seeds (Sabut Dhanya) (Roasted + Crushed) – 2 tbsp
- Garlic (Lehsan) (chopped) + Ginger (Adrak) – 1/4 cup
- Green Chilies (Hari Mirch) (chopped) – 2 tbsp
- Salt (Namak) – 1 tbsp or to taste
- Red Chili Powder (Lal Mirch) – 1 ½ tbsp
- Red Chili flakes (Lal Kuti Hui Mirch) – 1 tbsp
For Garnishing:
- Green Coriander (Hara Dhanya) as required
- Green Chilies (Hari Mirch) as required
- Ginger (Adrak) as required
Cooking Direction:
1- In a pan, heat oil or ghee (clarified butter) and add ginger (adrak) and garlic (lehsan) and sauté for a minute.
2- Now, add green chilies (hari mirch) and cumin seeds (zeera) and cook for a minute.
3- Add chicken and cook until the chicken changes its color.
4- Now, add Red Chili Flakes (Lal Kuti Hui Mirch), Red Chilli Powder (Lal Mirch Pisi Hui), Salt (Namak), Black Pepper (Kali Mirch), Crushed Coriander (Kuta Huwa Sabut Dhanya), and Crushed Cumin (Kuta Huwa Zeera) and mix it well.
5- Now, add tomatoes (tamatar) and cook for 1-2 mins. Now, cover and cook for 10-15 mins.
6- Cook chicken on high flame. Add yogurt (dahi) and cook until chicken is fully done.
7- Garnish with green chilies (hari mirch), ginger (adrak), and coriander (dhanya).
8- Your Chicken Karahi is ready to serve.
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