Ingredients
- Chicken 1 kg
- Oil 1/2 cup
- Green cardamoms/hari ilaichi8
- Cloves 4
- Cumin seeds 1 tsp
- Onion 1 big, chopped
- Green chilies 3, sliced (or add more for more spicy taste because we are not adding red chili in this recipe)
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Tomatoes 2 big
- Salt to taste
- Coriander powder 2 tsp
- Cumin powder 1 tsp
- Yogurt 1 cup
- Desiccated coconut 3 tbsp, heaped
- Green cardamom powder 1/3 tsp
- Garam masala 1 tsp
Garnish
- Green chilies 2, sliced
- Chopped fresh coriander 2 tbsp
- Chopped fresh mint leaves 1 tbsp
Preparation
- Heat oil in a karahi on a low flame and add green cardamoms (peels slightly opened), cloves and cumin seeds.
- Sauté for 30 seconds and add chopped onions.
- Sauté until the onions just start to turn golden (too much browning is not needed).
- Add green chilies, ginger and garlic paste. Sauté for a minute or so until aromatic.
- Grate the tomatoes in a box grater and discard the peels.
- Add these grated tomatoes to the pot along with coriander powder and cumin powder. Allow to cook for few minutes until the tomatoes look cooked.
- Add chicken, turn the flame medium to high and sauté until the chicken turns white.
- Turn the flame low, cover and cook for 15-20 minutes until the oil rises to the top and chicken is cooked through.
- Whisk yogurt and coconut and add to the chicken, mix, cover and cook again until the oil rises to the top.
- Lastly, add cardamom powder, garam masala, green chilies, fresh coriander and mint. Give a stir,
- Enjoy with roti or naan!
Murree Mall Road ki Dahi ilaichi wali Chatpati Chicken Karahi
Ingredients
- Chicken 1 kg
- Oil 1/2 cup
- Green cardamoms/hari ilaichi8
- Cloves 4
- Cumin seeds 1 tsp
- Onion 1 big chopped
- Green chilies 3 sliced (or add more for more spicy taste because we are not adding red chili in this recipe)
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Tomatoes 2 big
- Salt to taste
- Coriander powder 2 tsp
- Cumin powder 1 tsp
- Yogurt 1 cup
- Desiccated coconut 3 tbsp heaped
- Green cardamom powder 1/3 tsp
- Garam masala 1 tsp
Garnish
- Green chilies 2 sliced
- Chopped fresh coriander 2 tbsp
- Chopped fresh mint leaves 1 tbsp
Instructions
- Heat oil in a karahi on a low flame and add green cardamoms (peels slightly opened), cloves and cumin seeds.
- Sauté for 30 seconds and add chopped onions.
- Sauté until the onions just start to turn golden (too much browning is not needed).
- Add green chilies, ginger and garlic paste. Sauté for a minute or so until aromatic.
- Grate the tomatoes in a box grater and discard the peels.
- Add these grated tomatoes to the pot along with coriander powder and cumin powder. Allow to cook for few minutes until the tomatoes look cooked.
- Add chicken, turn the flame medium to high and sauté until the chicken turns white.
- Turn the flame low, cover and cook for 15-20 minutes until the oil rises to the top and chicken is cooked through.
- Whisk yogurt and coconut and add to the chicken, mix, cover and cook again until the oil rises to the top.
- Lastly, add cardamom powder, garam masala, green chilies, fresh coriander and mint. Give a stir,
- Enjoy with roti or naan!
