CHICKEN KARAHI
Author: Suganya Hariharan
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
- • Chicken – ½ kg, cut into cubes. (Boneless/with bone works)
- • Oil/Ghee (clarified butter) – ½ cup
- • Bay leaf – 1
- • Clove – 1
- • Cinnamon stick – ½ inch
- • Green Cardamom – 2
- • Ginger garlic paste – 1.5 tbsp
- (or)
- Garlic – 3, crushed. Ginger – 2 inch, crushed
- • Tomatoes – 2 (large)
- • Water – ½ cup
- • Yogurt – ¼ cup
- • Red chilli powder – 1 tsp
- • Coriander cumin powder – 1 tsp
- • Pepper powder – ½ tsp
- • Green chillies – 4
- • Water – 1 cup
- • Salt – 2 tsp
- • Garnish:
- • Cilantro – 2 tbsp, finely chopped
- • Ginger - 1 inch, Julienne cut
- HEAT; MEDIUM HIGH HEAT
- Crush ginger and garlic using mortar-pestle. Or blend in a blender. You can use ginger garlic paste.
- In a pan over medium high heat, add oil.
- Once oil is hot, add the bay leaf, clove, cinnamon stick and green cardamom.
- Add the chicken, salt and ginger garlic paste.
- Let it get slightly brown on few pieces (pink→white→ white with mild brown roasted pieces)
- HEAT: LOW HEAT
- Add rough chopped tomatoes , 1 cup water and close the lid. Turn the heat to low
- After 10 mins, open and mix well. The tomatoes at this point will be mashed when we mix.
- Add yogurt, red chilli powder, coriander cumin powder, pepper powder and green chillies. Mix well. Close the lid.
- Let it cook for 12 minutes in low heat.
- Open the lid, at this point all the water would gone and the gravy would have oozed out oil.
- Now add the ginger and cilantro. Add lime juice if you had also.
- Close the lid for 2 minutes and serve with hot rice or Indian bread like naan/roti.
Recipe by Relish The Bite at https://www.relishthebite.com/chicken-karahi/
3.5.3251