Ingredients:
Chicken 1 ½ kg
Oil 1 cup
Tomato ½ kg
Garlic 4 Cloves
Coriander 1 ½ tsp
Zeera 1 tsp
Black pepper 10 -12
Black cardamom 1
Red chili powder 1tsp
Red chili flakes 1 ½ tsp
Salt 1 tsp / per taste
Dry Methi/Fenugreek Leaves 1 - 2 tbsp
Ginger 1 – 2 inch piece
Method:
Grind coriander, zeera, black cardamom seeds and black pepper together and keep aside.
Egrind or finely chopp garlic , add 1/4 cup of water and keep asid efor later use.
Egrind or finely chopp garlic , add 1/4 cup of water and keep asid efor later use.
Put oil in pan add chicken pieces and fry them till they get white but should not be brown. Continue cooking chicken until all redness of chicken meat is gone, while sprinkling with garlic water from time to time. Now remove chicken pieces from pan and put aside. Cut tomatoes in any shape and add in same oil, add red chili flakes and red chili powder. Cook for about a minute then cover the pan and let tomatoes cook. When tomatoes are all soft and mashed up add half of the finely chopped ginger and dry methi leaves. Stir well and add chicken pieces back in. Stir it gently so chicken pieces get coated, add 5 whole green chilies and salt. Let it cook , also add rest of the ginger and grinded masala(coriander, zeera, black cardamom seeds, black pepper). . Add about 1 cup of water , cover pan with lid and lower heat to minimum. When all water dried-up and oil oozes out dish out and serve hot with nan/roti.
Note:
· Chicken Karahi needs to be cooked on medium high heat through out.
· Use garlic water .
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