Grapes are sour..

[jalpari90]

@Chicken_Biryani

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 ..

**
Ok MM suggested the same thing so ill perhaps use no yogurt and lesser tomatoes. **

@Gina

Karhai usually has crushed red chillies, coarsely crushed black pepper and dhania powder, salt and kasuri methi (about a tablepoon of it) and ginger!

No yoghurt, no garam masala!

**
I know restaurants use kasuri methi, but i personally dont like the flavour of it. NO yogurt, stupid me:mad:**

@sweetNsour

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!

**
So you have overcome your bad patch. Thats good:(**

@Masi_Museebtay

^ Pray it turns out good..bissti na kharab ho jai..

Just be easy on tomatoes and yogurt as both have a khatta end effect. The quantity I added didn’t give me any problem.

Your baisti cant go kharab, you are chicken karahi star:p

@Zabardast

Try Karachi Karahi…its cool…

karachi chicken

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

mmmmmmm good !!! a bit spicy hot but managable

**
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. **

@sweetNsour

Tried your recipe today only, and it turned out absolutely PERFECT!! Everyone loved it. =D Thanks!

**
Which one did you try? **

@sister

WHAT IS cayenne pepper?PLZ

**

You will get it from any store. Its milder then regular red chili and gives a vibrant color to the gravy. **