Hi Gals,
I was wondering if I can get a really yummy Chicken Karahi recipe from any of the pros from “Aaj kiya Khaya/Pakaya” thread?
I have tried so many different recipes off the net but its never really good…
Re: Chicken Karahi
I have one, but maybe the others can suggest something better.
I marinate the chicken in a cup of dahi and ginger garlic paste, salt and haldi for an hour.
Meanwhile add some 3-4 chopped tomatoes, crushed red chillies and some whole red chillies to hot oil and fry until tomatoes are smooshed. Add the chicken and bhuno on med flame.
Meanwhile, take 1 tbs dhaniya seeds, 1 tbs zeera and sabut lal mirch per taste. Dry roast in a pan until the smell comes. Remove and grind coarsely.
When chicken is almost done, oil has separated, add the above spice mix, adjust salt, and bhuno nicely. The karahi should be masaleydaar, not to dry. Sometimes I add kashmiri mirch along with the roasted spices to make it more reddish.
Garnish with slit green chillies and hara dhaniya.
Re: Chicken Karahi
I think...its more or less like 'Karachi Karahi' (pretty hot...and prepared in a tandoor )...only the kind of meat is replaced... :D
Re: Chicken Karahi
Take 4-5 tbsp of oil. Add finely chopped garlic and 3-4 finely chopped green chillies. Cook over medium fire until a little golden brown and add chicken to it. Make sure the pieces arent too big so that they can marinate in the garlic. chilly paste easily.. keep stirring it.. add a little water (approx 1/4 of a cup) and leave on a lowish medium fire for about 10 minutes to let the chicken cook properly.
After that add 1 tsp salt, red chilli pepper, haldi (turmeric powder), 3-4 tomatoes (diced), 2 chopped green chillies, and tandoori masala ( if need be) to the chicken. add half a cup of water & Let the masala cook on medium fire for about 20 mins. Keep stirring occasionally to make sure that it doesnt burn. Cook til all the water in the mixture has disappeared. Garnish with Coriander leaves and chopped ginger sticks.!!
Enjoy!
Re: Chicken Karahi
Whats the difference between chicken karahi and chicken salan?
I have one, but maybe the others can suggest something better.
I marinate the chicken in a cup of dahi and ginger garlic paste, salt and haldi for an hour.
Meanwhile add some 3-4 chopped tomatoes, crushed red chillies and some whole red chillies to hot oil and fry until tomatoes are smooshed. Add the chicken and bhuno on med flame.
Meanwhile, take 1 tbs dhaniya seeds, 1 tbs zeera and sabut lal mirch per taste. Dry roast in a pan until the smell comes. Remove and grind coarsely.
When chicken is almost done, oil has separated, add the above spice mix, adjust salt, and bhuno nicely. The karahi should be masaleydaar, not to dry. Sometimes I add kashmiri mirch along with the roasted spices to make it more reddish.
Garnish with slit green chillies and hara dhaniya.
This sounds really really good Niksik....Many Thanks :)