Chicken karahi 😋

Name: Chicken karahi 😋
Total time: 2100 s
Yield: as desired
Cuisine: Pakistani
Ingredients: 1 &1/2 kg Chicken cut into pieces; to taste Salt; 1 Cup Oil; 1 tsp black pepper; 1 tbspn Coriander Seeds; 1 tbspn Cumin Seeds; 6 button Red chillies (gol laal mirch); 1 tbspn dry fenugreek leaves (kasuri meethi); 1 tbspn garlic paste; 1 tbspn Ginger paste; 1 tsp garam masala powder; 1/2 tsp turmeric powder; 1/2 tsp Black pepper powder; 1 tsp red chilli powder; 1 tsp Green chilli paste; 2 medium Onion very finely chopped; 1 Cup tomato puree; to taste Salt; 2 tbspn fresh coriander leaves chopped; 1 lemon; 1 tbspn butter (optional)

Sumreen Farooq @Sf_kitchen2012

Bahawalpur

AssalamOAlaikum 🌹
#cookwithnazia
Yummy and delicious Chicken karahi.Here’s a quick and yummy recipe of Pakistani chicken karahi. The kind of karahi you get on Dhaba (street restaurants) must try.

Sumreen Farooq @Sf_kitchen2012

Saved

Ingredients

35 minutes

as desired

For Chicken
1 &1/2 kg Chicken cut into pieces
to tasteSalt
1 CupOil
1 tspblack pepper
Whole Spices to roast
1 tbspnCoriander Seeds
1 tbspnCumin Seeds
6button Red chillies (gol laal mirch)
1 tbspndry fenugreek leaves (kasuri meethi)
More spices
1 tbspngarlic paste
1 tbspnGinger paste
1 tspgaram masala powder
1/2 tspturmeric powder
1/2 tspBlack pepper powder
1 tspred chilli powder
1 tspGreen chilli paste
2medium Onion very finely chopped
1 Cuptomato puree
to tasteSalt
Garnish
2 tbspnfresh coriander leaves chopped
1lemon
1 tbspnbutter (optional)

Saved

Steps

35 minutes

1

Dry roast whole spices (coriander, cumin, red button chilli, dry fenugreek leaves) and grind into a fine powder. Set aside.
2

Heat oil in a wok, add chicken, salt and pepper. Fry for 5 minutes until color changes. Then remove chicken with a slotted spoon and set aside.
3

In same oil fry grounded spices and other spices (garlic paste, ginger paste,garam masala powder, black pepper powder, red chilli powder and turmeric) for 30 seconds and then add green chilli paste, fry for another 30 seconds.
4

Throw in onions and cook for 3 minutes until translucent.
5

Now pour in tomato puree and salt. Cook for 3-5 minutes until oil separates
6

Add chicken to the gravy and cover. Cook for 15-20 minutes until chicken is tender. (Add 1 cup water, if required).
7

Add 1 tablespoon butter (if using). Garnish with chopped coriander and lemon.
8

Serve with tandoori naan or chapati.