Peshawari Chicken Karahi

Name: Peshawari Chicken Karahi
Cuisine: Indian
Ingredients: 400 gms chicken with bones or boneless; 1 capsicum cubed; 1 onion cubed and layers separated; 1 tbsp kasoori methi; 1/4 tsp turmeric; 1 tsp kashmiri red chilli powder; 1 tomato chopped; 3 tbsp tomato puree; 1 tsp grated ginger; 1 tsp minced garlic; 1 tbsp ginger paste; 2 tbsp fresh cream or 1 tbsp cashewnut paste; 2 tbsp chopped coriander; 4 tbsp refined oil; 1/2 cup water; 1 tsp kitchen king masala; 1 tsp roasted dhaniya; 1 tsp roasted jeera; 3 cardamom,; 1 small stick cinnamon,; 1 small stick cinnamon,; 4 cloves,; 4 cloves,; 1 bay leaf roasted; 1 bay leaf roasted; 2 dry red chillies roasted; 3-4 slit green chillies; 1 tsp black pepper powder; To taste salt

Kumkum Chatterjee @cook_12055532

This is an aromatic chicken recipe with the addition of dry roasted ground spices and popular both in North Indian and Pakistani cuisine. It gains it's name as chicken is cooked in a deep bottomed wok popular mostly in Indian homes.There are various ways of cooking karhai chicken.Some prefer to use onions and some without it.Bell peppers lend a wonderful aroma to this chicken.

Kumkum Chatterjee @cook_12055532

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Ingredients

400 gmschicken with bones or boneless
1capsicum cubed
1onion cubed and layers separated
1 tbspkasoori methi
1/4 tspturmeric
1 tspkashmiri red chilli powder
1tomato chopped
3 tbsptomato puree
1 tspgrated ginger
1 tspminced garlic
1 tbspginger paste
2 tbspfresh cream or 1 tbsp cashewnut paste
2 tbspchopped coriander
4 tbsprefined oil
1/2 cupwater
1 tspkitchen king masala
For the karahi/kadai masala :
1 tsproasted dhaniya
1 tsproasted jeera
3cardamom,
1small stick cinnamon,
1small stick cinnamon,
4cloves,
4cloves,
1bay leaf roasted
1bay leaf roasted
2dry red chillies roasted
3-4slit green chillies
1 tspblack pepper powder
To tastesalt

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Steps

1

Marinate chicken with little salt and black pepper and set aside.Dry roast karahi masala and grind it.Set aside.
2

Scrape ginger in a grater and mince garlic.Make a paste of fresh cream or cashewnuts, ginger paste.Cube 1 onion and separate the layers.Cube 1 capsicum.
3

Heat oil in a karahi or wok and fry the chicken pieces.Saute the cubed onion and capsicum.Fry 2 dry red chillies and set aside.
4

Sprinkle jeera and when it splutters add the minced garlic and ginger, chopped tomato with a sprinkling of salt till it's soft.Add the wet masala,turmeric, red chilli powder,kitchen king masala, tomato puree and fry.Add the chicken pieces and toss.Add little water and cook on low flame till done and masala coats chicken.
5

Add the slit green chilles and sautéed onion and bell pepper.Sprinkle karahi masala and crushed kasoori methi. Garnish with chopped coriander and dry red chilles. Serve with jeera rice,pulao,roti or naan.