Name: Chicken Karahi recipe by Tania Deb at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: chicken 700 grams; oil 5-6 tablespoon; 2 onions chopped; 1 tomato chopped; 2 bay leaf; 2 tablespoon of ginger garlic paste; 1 tablespoon salt or as per taste; 1/2 tablespoon of turmeric powder; 1 tablespoon of roasted cumin powder; 1 tablespoon of coriander powder; 1 teaspoon of Garam Masala powder; 1 tablespoon of red chilli powder; 1/2 tablespoon of fenugreek leaves; 1/2 cup of beaten curd; 2 tablespoon of chopped coriander leaves

ABOUT Chicken Karahi RECIPE

This chicken dish is known as Karahi chicken for it is cooked in a Karahi (wok) and is famous in Indian sub continent (North) and Pakistan for its spicy taste. (Wikipedia)

Ingredients Serving: 4

chicken 700 grams
oil 5-6 tablespoon
2 onions chopped
1 tomato chopped
2 bay leaf
2 tablespoon of ginger garlic paste
1 tablespoon salt or as per taste
1/2 tablespoon of turmeric powder
1 tablespoon of roasted cumin powder
1 tablespoon of coriander powder
1 teaspoon of Garam Masala powder
1 tablespoon of red chilli powder
1/2 tablespoon of fenugreek leaves
1/2 cup of beaten curd
2 tablespoon of chopped coriander leaves

Instructions

Wash 700 grams of chicken and keep aside.
Heat a kadai/karahi with 5-6 tablespoon of oil. Sauté 2 finely chopped onions till soft.
Add 1 big tomato chopped and sauté till smashy and soft. Along with it add 2 bay leaves and 2 tablespoon of ginger garlic paste.
Now add the chicken in the kadai along with 1 tablespoon of salt or as per taste, 1/2 tablespoon of turmeric powder, 1 teaspoon of roasted cumin powder, 1 teaspoon of roasted coriander powder and 1 tablespoon of red chilli powder.
Sauté everything nicely and cook covering with a lid for 5-7 minutes stirring occasionally.
Add 1/2 cup of beaten curd in it and cook for 7-8 minutes in medium low flame. Stirring in between or else it may burn from the bottom. Cover and cook in medium heat.
Garam Masala powder 1 teaspoon and 1/2 teaspoon of dry fenugreek leaves, cook till the chicken are tender and cooked completely.
Add chopped coriander leaves, 2 green chillies and garnish with ginger julienne.
Chicken Karahi is ready to be served with naan, roti or rice. Enjoy the visual till you make it.

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