Recipe

25 MINUTE CHICKEN KARAHI

Ingredients

 MARINADE
 500 g Boneless Chicken
 1 tsp Nigella Seeds (kalongi, black onion)
 0.50 tsp Fine Sea Salt
 1.50 tsp Turmeric Powder
 1 Wedge Of Lemons Juice
 KARAHI BASE
 0.75 cup Cooking Oil
 1.50 tsp Fine Sea Salt
 2 Medium Onions Sliced
 1 Large Vine Tomato Chopped
 1.50 tbsp Minced Ginger
 1 tbsp Minced Garlic
 1 tbsp Sweet Tomato Paste
 1 Large Casia Bark
 3 Dried Bay Leaves
 2 Black Cardamoms
 5 Green Cardamoms
 1 tsp Coriander Seeds
 2 Star Anise
 0.25 cup Dried Fenugreek Leaves (kasthuri methi)
 1 tsp Coriander Powder
 1 tsp Cumin Powder
 1 tsp Bolst Hot Curry Powder
 1 tsp Chilli Powder
 1 tsp Kashmiri Chilli Powder
 TAWA TARKA
 0.78 Small Dried Red Chillis
 5 Garlic Cloves cut into thin Slithers
 1.50 tbsp Ghee (clarified butter)
 0.78 Alu Bukaras (dried plums)
 59 Green Chillis
 1 cup Fresh Coriander
 TOP TIP: use a level teaspoon and tablespoon when measuring powders.

Directions

1

Wash and dry chicken. Marinate the chicken in salt, turmeric, lemon juice and nigella seeds and set aside either overnight in the fridge or two hours before cooking.

2

In a hot tawa, add 1tbsp of oil and colour the chicken till light golden brown and set aside. Do this in sveral batches. I did this in four batches so that the chicken does not become soggy.

3

Heat the karahi. Add oil leaving 1tbsp aside. Throw in the onions.

4

This will cook very rapidly. Once the onions have a light golden brown colour add in the salt and tomatoes.

5

Cook on high heat until the base has completely disintegrated. You can use a masher to help you mash the base sauce.

6

Add ginger and garlic.

7

Keep stirring. You should be 12 minutes into cooking. Add the whole spices.

8

Add the tomato sweet paste. Th colour should brighten up and the oil start to separate from the onions.

9

Now its time to add the chicken pieces. Give it a good stir.

10

22 minutes into this dish, turn the heat to a low flame.

11

Enjoy watching the chicken and sauce sizzle and marry together.

12

Add 1 cup of kettle boiled water just to help the sauce to blend. Bring it to the boil on high flame and then turn the flame on low again.

13

Add the fenugreek leaves. It ever so slightly bitter but it will add flavour to the karahi.

14

The karahi should begin to come together now looking lush and authentic.

15

Add the dried plums to give the karahi a sweet taste to balance out the bitterness of the fenugreek leaves.

16

Heat the tawa now and add the remainder of the 1tbsp oil. Heat the red dried chillis till black. Add the garlic slithers halfway through this process.

17

2 more minutes left on the clock, add the tarka to the karahi.

18

Add some ghee to finish the dish.

19

Finally must not forget the coriander. Give it one final stir.

20

Thats it guys, thats the chicken karahi dish complete. Enjoy with naan, rice or even with roti. Its finger licking good, deep loving and simply outstanding.

25 MINUTE CHICKEN KARAHI

    5 Comments

  1. If you want restaurant quality food in your own home without slogging away in the kitchen for hours, TRY THIS RECIPE! Guaranteed crowd pleaser. I reduced the chilli content for my kids but I was still left licking my own plate clean. Thank you Hungry Hijabi!

    Reply

  2. Loved the taste of this dish. Quick and fairly simple to do. If you’re bored of the way you cook everyday chicken and want restaurant quality food in your home, TRY THIS!

    Reply

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