hi …i want recipe for chicken karahi …that we eat at ppakistani restaurant in pakistan …i love their karahi (local hotel kind) …but never can make like that …do any one know …the recipe ..or method …
and oone more thing their karahi is bit brown rather red …caz wat i made always comes red in end(caz of tomatoes) but that one is good though too …but still missing that paki flavor though …plz post urs recipes too for karahi ,((i know every one coook chicken kaarahi ))their way …
Here's how I make mine:
Chicken (cut-up)
4 large tomato's (diced into small cubes)
salt, black pepper, corriander powder.
2 tablespoons kasuri methi (dried)
oil
ginger julliens and green corriander (garnish)
Method:
Heat oil in a pan ( I make it in a wok) and add u're tomatoes, salt and corriander powder. Cook for 5 mins and add the chicken..cover and cook till the chicken is done and add the crushed black pepper. Add-in the kasuri methi and cook on 'dum' for 10 mins.
Garnish with the ginger and green corriander.
I am wondering how would kasuri methi taste in karahi:konfused:
I was told to put qasuri methi in aloo chanay as well. I just avoided thinking, chanay and methi ..nayyyy:konfused:
Re: chicken karahi ......
Here's how I make it, tastes good ..I am just horrible with mentioning quantities cos I always go by andaza..anyway here goes
For a chicken of about 900g weight take 2 medium onions slice 'em and fry in oil till they turn light brown, not dark.Then take out the fried onions and put 'em in a processor with about 4 Tbsp of yogurt and blend to a paste.
Fry 3-4 medium sized sliced tomatoes in oil, add chicken to it and let it cook for 5 mins or so.
Separately roast 1tsp of Cumin seed and 1 tsp dry corriander in a pan or 'tawa'. Then coarsely crush them preferably with a hand mortar, so that it doesn't turn to a powder. Also coarsely crush 1/4 tsp whole black pepper.
After 5 mins or so add the yogurt-onion mixture to chicken +ginger julian cut+ salt+ red chilli powder +crushed black pepper+ crushed cumin and coriander from above, save a little to put in the end for aroma.
Stir all this and cover, let cook until oil separates then bhonafiy it a little until chicken is done. Add the leftover roasted/crushed cumin+coriander in the end.Serve with some green chillies and fresh coriander.
It turns out brownish like the restaurant one's.
Re: chicken karahi ......
I'm not good with quantities either, but this is how I make it.
Heat up oil, and brown some ginger paste. Add chicken, and keep frying until it turns brownish. Take it out, and in the same oil, brown up some garlic powder. Add tomatoes, salt, black pepper, haldi, cumin seeds, and a little bit of lemon juice. Keep frying until the water evaporates, and oil separates. Add your chicken back in, and 'dum' it for 10 minutes.
Here's how I make it
1 kg chicken
800 gm tomatoes
chopped garlic around 4cloves
garlic julien cut as much as u want, lol, i like it a lot
salt, black pepper, red chilli powder to taste
green chillies around 10-12
coriander
Heat oil in a wok, add garlic, fry a bit then add chicken, salt blak pepper when the water evaporates add chopped tomatoes, red chili powder, half of ginger, bhoonify it. after bhoonifying add green chilies, ginger julien cut, sprinkle garam masala powder and coriander leaves. simmer for fry mins and there u go!
yeah i also use khuri methi some time it does give relly good taste and aroma … and i took this idea from one of our friend who runs resturaunt in usa …but it depends on person too like my sis she never used methi in chicken as well so when she saw me putting in it and she was like ewwwwwww…
but when she taste the dish she likes it …
Here's how I make it, tastes good ..I am just horrible with mentioning quantities cos I always go by andaza..anyway here goes
For a chicken of about 900g weight take 2 medium onions slice 'em and fry in oil till they turn light brown, not dark.Then take out the fried onions and put 'em in a processor with about 4 Tbsp of yogurt and blend to a paste.
Fry 3-4 medium sized sliced tomatoes in oil, add chicken to it and let it cook for 5 mins or so.
Separately roast 1tsp of Cumin seed and 1 tsp dry corriander in a pan or 'tawa'. Then coarsely crush them preferably with a hand mortar, so that it doesn't turn to a powder. Also coarsely crush 1/4 tsp whole black pepper.
After 5 mins or so add the yogurt-onion mixture to chicken +ginger julian cut+ salt+ red chilli powder +crushed black pepper+ crushed cumin and coriander from above, save a little to put in the end for aroma.
Stir all this and cover, let cook until oil separates then bhonafiy it a little until chicken is done. Add the leftover roasted/crushed cumin+coriander in the end.Serve with some green chillies and fresh coriander.
It turns out brownish like the restaurant one's.
i have used all other kind of recipes but this one is new:biggthumb
so now i will give it try ......thanks everyone
Karhai served in most rests have kasuri methi in it.. just a little.. it give the authentic 'dhabba' style taste to it.
Re: chicken karahi …
:hmm: .. i am gonna try kasuri methi
Re: chicken karahi ......
Whats the diff between kasuri methi and normal methi, if any?
Kasuri methi is dried.. u only need a small amount of it.
Re: chicken karahi ......
Qasuri methi gives a very very good taste to karahi. You can also use fresh green methi from Cyprus, if you are in the UK! Thats equally good.
Karhai served in most rests have kasuri methi in it.. just a little.. it give the authentic 'dhabba' style taste to it.
Yes exactly!