Tikka karahi

Name: Tikka karahi
Total time: 3000 s
Cuisine: British
Ingredients: 1/2 kg chicken pieces, bonein; 2 tsp. salt, divided; 1 1/2 tbsp. ginger-garlic paste; 1/2 lemon, juiced; 1/4 tsp. yellow food colour; 1/4 tsp. red food colour; 1/2 cup oil; 3 tomatoes, pureed; 1 tsp. chilli flakes; 1 tsp. chilli powder; 1/2 tsp. garam masala; 1 tsp. coriander powder; 1 tsp. cumin powder; 1/2 tsp. turmeric; 1/2 cup yogurt; 1 tsp. dry fenugreek leaves (kasuri methi); 2 green chillies, sliced; 2 tsp. ginger, julienned; 2 tsp. cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

Tikka Karahi is a Pakistani dish that uses marinated chicken piece and cooked in tomato-yogurt base along with spices.
Usually, the chicken is first grilled to get the smoky flavour, which is the hallmark of a tikka, and then cooked in the gravy. However, if you do not want to grill the chicken you can use a grill pan or simply cook the chicken and then give it a smoky flavour by fumigating it with a burning charcoal.
Today I did not use the charcoal as there was no one home to switch off the fire alarm!
There are many variations of this dish, and everyone has their own unique method. From restaurants to road-side dhabbas and home cooks each recipe has its own distinct taste and flavour.
This Tikka Karahi is flavourful and aromatic chicken curry made with chicken, earthly spices, fresh ginger, cilantro and green chillies. This dish is so good that you’ll want to dig in and relish every last bite!
Video recipe at:https://youtu.be/VpzQEjzy4ZU

Sarvat Hanif @sarvathanif

Saved

Ingredients

45-50minutes

1/2 kgchicken pieces, bonein
2 tsp.salt, divided
1 1/2 tbsp.ginger-garlic paste
1/2lemon, juiced
1/4 tsp.yellow food colour
1/4 tsp.red food colour
1/2 cupoil
3tomatoes, pureed
1 tsp.chilli flakes
1 tsp.chilli powder
1/2 tsp.garam masala
1 tsp.coriander powder
1 tsp.cumin powder
1/2 tsp.turmeric
1/2 cupyogurt
1 tsp.dry fenugreek leaves (kasuri methi)
2green chillies, sliced
2 tsp.ginger, julienned
2 tsp.cilantro, chopped

Saved

Steps

45-50minutes

1

Make cut marks on chicken and place in a bowl.
2

Add 1 teaspoon salt, lemon juice, ginger-garlic paste, food colours and mix well. Rest 20 minutes.
3

Heat oil in a heavy bottomed pot and the chicken. Cook on high flame for 10-12 minutes.
4

Add tomato puree and the spices, excluding fenugreek leaves. Mix well and cook for 5 minutes.
5

Add yogurt and mix well. Cover and cook another 10 minutes.
6

Uncover and add fenugreek leaves, mix well and cook for 6 minutes.
7

Add green chillies, ginger and cilantro. Mix well.
8

Serve garnished with more cilantro and ginger.