CHIKEN KARAHI RECIPE DELICIOUS

 

  CHICKEN KARAHI RECIPE_LEARN HOW TO MAKE

Make Tang Pakistani Chicken Karahi based on this tomato in just 35 minutes! You can use fresh or canned tomato puree. Only basic Indian spices for this tangy and battery stir fried curry. Easy check.

INGRIDIENTS

* FOR CHICKEN

• Half a kilo of chicken, cut into pieces.
• 3 cups oil
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 small (100 grams) onion, very finely chopped

* Spices

•  Tablespoon chopped garlic
•  Tablespoon green chili paste
•  1 teaspoon Kashmiri red chilli powder, or paprika for red color
•  1 teaspoon coriander powder
•  1 teaspoon cumin powder
• Teaspoon dried fenugreek leaves, optional (Kasuri fenugreek)
• 1/4 teaspoon hot spice powder, optional
• 1 teaspoon turmeric powder
• 1 Teaspoon pepper powder, freshly grind.
• 1/2 teaspoon red pepper, (if you like less spicy food, skip red pepper)

* others

• 3. Tomatoes, chopped or pureed
• 1 teaspoon salt

* Garnish

• 1 tablespoon butter, (optional)
• 1½ piece ginger, thick powder
• 2 medium peppers
• 1 lemon, cut into wedges

DIRECTIONS:

1. Heat oil in a frying pan, add chicken, salt and pepper. Fry for 3 minutes until the color changes. Then remove the chicken from the chopped spoon and set aside.
2. Put onion in the same oil and cook for 3 minutes till translucent.
3. After that, fry the spices for one minute till it gets hot.
4. 
   
   
5. Now mix tomatoes and salt in it. Cook over high heat for 3-5 minutes until oil separates.
6. Put the chicken in the gravy and cover. Cook for 10-15 minutes until chicken is tender. (Add 2 cups of water if needed).
7. Add 1 tablespoon butter (if using) chili and ginger. Cover the pan for a few minutes to soften the peppers. The chicken pan is ready. Garnish and serve.

Note:

Chicken: Bone is perfect for grilling chicken. Chicken without bones can also work, but the chicken that comes out of the bones adds more flavor to the sauce.

Ghee or oil: I used oil in this recipe to keep it easy and healthy. I must admit that ghee AKA clear butter tastes much better.

Fresh Tomatoes: Fresh, tasty, dark red, fully ripe, and strong tomatoes add a lot of flavor to the recipe.

Spice level: This curry is moderately spicy according to Indian taste. But, if you are not accustomed to spicy Indian food, skip the red chilli powder altogether and cut the green chilli paste in half for a less spicy sauce. Once the chicken is cooked, test the flavor and add a little chili powder if needed.

Fenugreek: Fenugreek leaves are different from fenugreek seeds. They add a lot of food flavor to the curry. But if it is not available, you can skip it.

Hot Spices: This is a powder mix of many Indian whole spices and can be skipped without changing the taste.

Surviving: Most of the ingredients in the sauce retain their flavor and color when frozen.

If you try this recipe let us your reviews in comments and follow plz.