My husband likes chicken karahi with lots of masala… but not like shorba-masala. The dry-ish masala. My karahi tastes fine, but i always add an onion, and a peeled tomato (both sliced round, kinda thick) near the end, to give it some masala (the onions retain their shape and have a tiiiiny bit of crunch to them). But husband likes the dryish masala and when i make it that way… he says there isn’t enough masala to eat roti with.
Does anyone have a good recipe or tips to achieve that?
Re: Chicken Karahi
As with packet simply make tomato paste i dont use onion when using packet masala.
Other than packet.
Make tomato paste separately. And fry chopped 1 onion in other pot. Add ginger garlic paste and add chicken and add masala (lal mirch namak haldi or kali mirch if you want) and cook.
When chicken is half cooked add those tomato paste and little yougurt if you want..and leave it for few minutes. So it might give you little shorba because of dahi. And lastly add green chilli and sookhi meethi. And chopped ginger at the top.
Re: Chicken Karahi
Lots of tomatoes and bhunify until it's thick then add chicken
Re: Chicken Karahi
My mom sometimes puts in the onions, garlic, and chicken...all at once in some oil and lets all of those things get tender. After the chicken cooks thru and the onion and garlic becomes tender, she adds the chopped tomatoes and spices (salt, haldi, chili powder, etc). She mashes the tomatoes a bit with the doyi, not too much. Try making the karahi in this sequence if you haven't before. Perhaps adding tomatoes (and a lot of them) toward the end will give you a chunkier curry. Don't add water...I hate it when people do that. I'm like your husband...the curry is my favorite part and the more the better. I cannot stand that watery patla shorba type curry either.
I think the dry masala that you're referring to is called kharra masala...similar to chicken jal-farezi. So, maybe try making your chicken in the jal farezi way...and I think that in that case you'd add the onion and tomatoes (in greater quantity) toward the end...and you wouldn't mash or bhunno them too much so that it remains chunky.
The only other thing i can think of is avoid adding water so that curry remains thicker. Or use yogurt instead of water. And if you want a thicker, creamier curry...you can add some cream to it.
Re: Chicken Karahi
I haven't tried making a larahi wih yogurt... i might try that. The jalfrezi idea is pretty much exactly like my husband wants it! He likes masala but not shorba. Maybs the sequence of cooking things makes the difference. I make mine normally by adding chicken, ginger and garlic and cooling the chicken until it changed color. Then i add chopped tomatoes w/spices and cook the chicken on low/medium until cooked thru. Then at the end i add sliced onion, dhaniya, tomato and ginger. The last few things remain 'crunchy'.
Re: Chicken Karahi
Thanks for the ideas, everyone. :)
Re: Chicken Karahi
If u take 1 kg chicken take half kg tomatoes
I make this karhai and very good . And has some masala too
take oil add ginger garlic paste , chicken fry for 5-7 mins then add tomatoes ,bhuna and crush dhania and zeera, crushed red pepper ,and cook til chicken is done ,then bunify it . in end if u want more Shorwa add a little water (not too much). Then add lots of green chillies dhaina. And black pepper.
Sometimes I also add capsicum while cooking . It tastes good :)