Chicken Handi Karahi Style

Ingredients

• Chicken on bones 1 to 1.3 kg
• Butter 4-5 tbsp
• Oil 1/2 cup
• Onion 1 biggest size ( more for more gravy), chopped
• Garlic cloves 10-12
• Ginger pieces 2-3 inch, chopped
• Green chilies 2-3 or more to taste
• Tomato 3 big, blended with water into smooth paste
• Salt to taste
• Red chili powder 1/2 tsp
• Kashmiri red chili powder 1/2 tsp
• Turmeric powder 3/4 tsp
• Coriander powder 2 tsp
• Cumin powder 2 tsp
• Dried fenugreek 1 and 1/2 tsp
• Yogurt 1 cup – should not be sour
• Garam masala 1/2 tsp
• Fresh coriander chopped

Preparation

1. Add butter and oil to a cooking pot. Melt the butter and add the onions, sauté until light golden.
2. Make a paste of ginger, garlic and green chilies and add to the onions.
3. Sauté until fragrant.
4. Add blended tomatoes, salt, red chili, Kashmiri chili, turmeric, coriander powder, cumin powder and fenugreek and mix. Allow to cook until the oil separates from the gravy.
5. Now add chicken pieces and turn the flame high. Cook until the chicken just turns white (3-4 minutes).
6. Whish yogurt with 1 cup of water and add to the chicken.
7. Cover and allow to cook until the chicken is fully cooked, about 20-25 minutes.
8. Lastly add garam masala and mix.
9. Garnish with fresh coriander and serve!
10. Enjoy!

Print Recipe

Karahi Style Chicken Handi

Author: Naush

Ingredients

• Chicken on bones 1 to 1.3 kg
• Butter 4-5 tbsp
• Oil 1/2 cup
• Onion 1 biggest size more for more gravy, chopped
• Garlic cloves 10-12
• Ginger pieces 2-3 inch chopped
• Green chilies 2-3 or more to taste
• Tomato 3 big blended with water into smooth paste
• Salt to taste
• Red chili powder 1/2 tsp
• Kashmiri red chili powder 1/2 tsp
• Turmeric powder 3/4 tsp
• Coriander powder 2 tsp
• Cumin powder 2 tsp
• Dried fenugreek 1 and 1/2 tsp
• Yogurt 1 cup – should not be sour
• Garam masala 1/2 tsp
• Fresh coriander chopped

Instructions

• Add butter and oil to a cooking pot. Melt the butter and add the onions, sauté until light golden.
• Make a paste of ginger, garlic and green chilies and add to the onions.
• Sauté until fragrant.
• Add blended tomatoes, salt, red chili, Kashmiri chili, turmeric, coriander powder, cumin powder and fenugreek and mix. Allow to cook until the oil separates from the gravy.
• Now add chicken pieces and turn the flame high. Cook until the chicken just turns white (3-4 minutes).
• Whish yogurt with 1 cup of water and add to the chicken.
• Cover and allow to cook until the chicken is fully cooked, about 20-25 minutes.
• Lastly add garam masala and mix.
• Garnish with fresh coriander and serve!
• Enjoy!