I have experimented all that i could. I fried tomaoes first. The next time i fried chicken first. The next time i sauted tomatoes first without oil, and on and on and on. But the end result is sour karahi. I am thinking there was some problem with the tomatoes crop this time.**
oh i have tried like tens of recipes. To mention the last one, i fried chicken in oil and then put ginger garlic paste. Then i put in chopped tomatoes and mixed. Seasoned with red chili, green chili, garam amsala powder, coriander powder, added yogurt , covered and cooked. Then i bhoonifdied it a lot. And my sour karahi was ready:(
Jalpari, you are doing the karahi right... what I do suggest is :
1- Do not use yoghurt .... because it adds sourness to the salan ....Basically tomatoes and yoghurt both play the same role in the salan... both add khatas and substance to the gravy.. so use just one of them ..
2- you can taste the sourness of the tomatoes if they arent cooked well ... so instead of chopping them fine , I recommend you give them a good run in the blender , turn it into paste and then add it in the karahi ... and then cook it on low heat .... it will really help the tomatoes get cooked properly ...
Try this and then let me know if it got any better ..
ughh..same thing happened to me! My chicken karhai turned out too sour, or more like tasteless, even though I had made it before, and it turned out PERFECT that time. I am thinking, I will try CB’s suggestion and skip the yogurt this time. :-\
Or I think I will give Masi’s chicken karhai recipe a try this time, it looks delicious!
1/2 cup oil
1 kg chicken pcs.
3 teaspoons salt
1 teaspoon ground cumin
1 teaspoon tumeric
1 teaspoon ground coriander
1/2 teaspoon ground fennel seeds
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 1/2 onions chopped
1 tablespoon garlic minced
1 tablespoon ginger minced
2 teaspoons minced jalapeno pepper
1 cup chopped tomatoes
2 tablespoons fresh coriander finely chopped
1 cup plain yougurt(or sour cream)
1 tablespoon lemon juice
1/2 cup water
In a large saucepan heat oil over low heat and saute onions,add
salt,cumin,tumeric,ground coriander,ground fennel seeds and cayenne and
continue sauting for another 5 minutes.
Add water,tomatoes,lemon juice and yougurt and mix (hand blender) to a
paste,add garlic,ginger and jalapeno and mix.Add chicken and stir until
all meat is coated. Place lid on pot and simmer for 15 minutes check
continue until meat is cooked and sauce has reached desired thickness.
Place chicken and sauce in bowl and garnixh with freshly chopped
coriander and sprinkle with garam masala .serve with fresh basmati rice
and naan bread and a pint of guiness
**
Ok MM suggested the same thing so ill perhaps use no yogurt and lesser tomatoes. **
**
I know restaurants use kasuri methi, but i personally dont like the flavour of it. NO yogurt, stupid me:mad:**
**
So you have overcome your bad patch. Thats good:(**
Your baisti cant go kharab, you are chicken karahi star:p
**
Wow! it has a lot of spices. The original chicken karahi has a dominating flavour of tomaotes and perhaps ginger and coriander:konfused:. Nothing else. But i might give this one a try too. **
**
Which one did you try? **
**
You will get it from any store. Its milder then regular red chili and gives a vibrant color to the gravy. **
yesh CB..crockery is one thing I get greedy at..but Mr. can’t complain as it is always bought on sale.
jalpari..i hope it turns out be yum the next time you try. =)
sweetNsour, hath ka bhi kamal hota hai..you did a good job and deserved the end result
Just for the record, it’s not really *my *recipe..got this from tv sometime back, don’t remember the chef though. But anyway it worked for us so that’s good! :k: