🥘Chicken Karahi
🍽️ Serving Suggestion: 3 – 4 persons
⏳ Cooking Time: 30mins approx
Ingredients:
- Chicken – 1 Kg
- Cooking Oil or Ghee (Clarified Butter) – 1 Cup
- Tomatoes (Tamatar) Large 3-4 Chopped
- Onion (Piyaz) – Medium Size Chopped 1
- Salt (Namak) 1 tbsp or according to taste
- Garlic (Lehsan) 1 tbsp Paste
- Ginger (Adrak) Thin sliced – 1 tbsp
- Red Chili Crushed (Kuti Hui Lal Mirch) – 1 tbsp
- Fenugreek Seeds (Methi k Beej) – 1 tsp
- Cumin Seed (Zeera) – 1 tbsp
- Coriander Powder (Dhanya Powder) – 1 tbsp
- Fenugreek leaves dried (Sookhi Methi k Patte) – 1 tsp
- Green Chilies (Hari Mitch) 4-6
- Onion Shell (Piyaz Gol Kati Hui) – 1 medium size
- Coal Piece (Koyla dhuwan dene k lye) 1-2
For Garnishing:
- Green Coriander (Hara Dhanya) as required
- Green Chilies (Hari Mirch) as required
- Ginger (Adrak) as required
Cooking Direction:
- Heat Half a cup (½) of Cooking Oil or Ghee (Clarified Butter) in a Sauce Pan and add Chopped Tomatoes (Tamatar).
- Cook until Tomatoes become tender like a paste. Keep it in a Separate Bowl.
- Heat the remaining half cup of Oil in another Sauce Pan and add fenugreek seeds (Methi k Beej).
- When fenugreek seeds crackle, now add thin chopped Onions (Piyaz), when onions change its color add garlic, and fry for 2 to 3 minutes.
- Now add Chicken and fry for 4 to 5 minutes, add salt (Namak), and crushed red chili and mix well.
- Add tomato paste (already prepared) mix well and cover. When chicken is tender and gravy is formed, add crushed cumin, coriander powder, ginger, dried fenugreek, and green chili. Mix well and cover for 5 minutes.
- For Coal Smoke, take a shell of onion place in a karahi. Heat a coal and place a burning coal on an onion shell. Drop few drops of oil on the coal and cover for 5-7 minutes.
- Garnish with Green Chilies (Hari Mirch), Ginger (Adrak), and Coriander (dhanya).
- Koyla Karahi is Ready to serve.
