Thursday, 1 October 2015

Traditional Chicken Karahi

  • 2 small sliced onions
  • 10 chopped garlic cloves
  • 60 g ginger 
  • 5 medium size chopped tomatoes
  • 1 kg chicken breast
  • 2 tbs yogurt
  • 1 tsp salt
  • 1 tsp jeera
  • 1/2 tsp red chilli powder
  • 3/4 tsp turmeric powder (haldi)
  • 1 tsp dried coriander
  • 1 tsp garam massala
  • 6 tbs vegetable oil

Cut the chicken breast into pieces and grate 30 g of ginger. Then mix all the ingredients in the pot (karahi) apart from the garam massala, the oil and the left ginger.

Mix all the contents in the karahi for about 1-2 min. Then cover the pot for about 15 min in medium fire.

After 15 min the chicken must be already soft. So remove the cover and let the water evaporate from the pot frying on high fire. While frying add the oil. Frying might take 20-30 min long. When you can see all the water is almost gone, add garam massala and the rest of the ginger which should be sliced.

When completely dry turn off the fire and your delicious chicken karahi is ready to be served.


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