White Karahia with Indian Salsa

Name: White Karahia with Indian Salsa
Cuisine: American
Ingredients: 1 1/2 cup yogourt; 3 capsicums; 1 piece of ginger; 1 salt and pepper to taste; 1/2 kg chicken, cut into small joints; 1 oil for deep frying chicken; 1/2 tsp freshly roasted cumin seeds; 1 tbsp freshly roasted crushed coriander seeds; 2 clove cloves of garlic; 1 chopped dhaniya leaves for garnishing; 3 or 4 ripe tomatoes; 2 tsp oil; 1 pinch crushed cumin seeds; 1 tsp crushed coriander seeds; 1 tsp crushed red chillies; 1 pinch salt; 1 good pinch turmeric powder

Grandma-Najma @cook_2821905

Lahore, Pakistan

My mom can't stomach normal karahai so my grandma came up with this.

Grandma-Najma @cook_2821905

Lahore, Pakistan

My mom can't stomach normal karahai so my grandma came up with this.

Saved

Ingredients

chicken karahia
1 1/2 cupyogourt
3capsicums
1 pieceof ginger
1salt and pepper to taste
1/2 kgchicken, cut into small joints
1oil for deep frying chicken
1/2 tspfreshly roasted cumin seeds
1 tbspfreshly roasted crushed coriander seeds
2 clovecloves of garlic
1chopped dhaniya leaves for garnishing
Indian salsa
3or 4 ripe tomatoes
2 tspoil
1 pinchcrushed cumin seeds
1 tspcrushed coriander seeds
1 tspcrushed red chillies
1 pinchsalt
1good pinch turmeric powder

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Steps

1

Wash and pat the chicken to dry deep fry till light brown from all sides transferring the fried pieces into a saucepan with a lid
2

Put over gentle flame to cook adding a little crushed garlic, the roasted seeds, salt and pepper to taste
3

Let it be cooked slowly till any liquid is dry
4

In a small saucepan cook yogourt, stirring constantly till it boils
5

Add yogurt to chicken, cover again and simmer slowly till well done. Quarter the capsicums, cut quarters into twos, deep fry and add to chicken
6

Serve garnished with julienned ginger and green coriander
7

For Indian Salsa:
8

For Indian salsa: put the tomatoes in a small saucepan covered and cook over medium flame till soft and the skin can be removed. Mash them well. Heat the salsa oil, add crushed garlic, ground cumin and coriander then add the tomatoes, red chillies and turmeric powder. Stir fry over high heat till most of Tue moisture evaporates and the oil separates. Serve with the chicken karahia and naan or any flatbread of choice.