chicken tikka karahai

Name: ***chicken tikka karahai***
Cuisine: Pakistani
Ingredients: Manirate Chicken ingredeints; 4-5 tbsp Yogurt; 1 tbsp Red chili crushed; 1 tbsp Red chili powder; Salt as your taste; 1 tbsp Ginger garlic paste; 1 tbsp Lemon juice; half tsp Jaifel jawatri powder; 1 tbsp Garam masala; half tsp Zarda Color; 1 kg Chicken; Karahai ingredenits; l half cup Oil; Onion; 1 tbsp Ginger garlic paste; 1 tbsp Red chili crushed; 1 & half tbsp Red chili powder; 1 tbsp Garam masala; Salt as your taste; half cup Water; 2-3 chopped Tomato; Fried chicken tikka; 10-12 slice cut Green chili; half glass Water

Sajida Perveen 786 @Sajida_RiwayatFood

Karachi

chicken tikka karahai

Sajida Perveen 786 @Sajida_RiwayatFood

Saved

Ingredients

Manirate Chicken ingredeints
4-5 tbspYogurt
1 tbspRed chili crushed
1 tbspRed chili powder
Salt as your taste
1 tbspGinger garlic paste
1 tbspLemon juice
half tspJaifel jawatri powder
1 tbspGaram masala
half tspZarda Color
1 kgChicken
Karahai ingredenits
l half cupOil
Onion
1 tbspGinger garlic paste
1 tbspRed chili crushed
1 & half tbspRed chili powder
1 tbspGaram masala
Salt as your taste
half cupWater
2-3 choppedTomato
Fried chicken tikka
10-12 slice cutGreen chili
half glassWater

Saved

Steps

1

Take a bowl add yogurt, red chili crush, red chili powder, salt,ginger garlic paste lemon juice,jaifel jaiwatri powder, garam masala, zarda color then mis all the ingredeints and add chicken and mix in batter. Keep for 1 hour to manirate.
2

Heat a wok on medium heat and pour oil in it. Now add Onion, sauté for a while. Then add Ginger garlic paste and cook 3-4 mins. Then add red chili crushed, red chili powder, garam masala, salt.
3

Then add 1/2 cup water, mix well, turn up the heat to high. Then add tomatoes. Cook till tomatoes are well tender. Using spoon, try to chop tomatoes until well mashed up.
4

Now add in cooked chicken Tikka, stir and let it simmer for a while till well blended in the curry.Add green chilies and water. Cover the lid and let it simmer gently for 5 minutes.
5

Serve hot with garnishing of ginger and green chili.