Masalaydar Chicken Karahi Recipe (Loaded with Gravy)
Author: Naush
Ingredients
Karahi Spice Mix
Coriander seeds 2 tsp
Cumin seeds 1.5 tsp
Red button chillies 3-4
Dry fenugreek leaves 1 tsp
Chicken Frying
Chicken 1 kgcut into pieces
Oil 1/2 cup
Salt to taste
Black Pepper powder 1/4 tsp
Gravy
Onions 2 mediumfinely chopped
Ginger paste 1 tsp
Garlic paste 1 tsp
Garam masala 1/2 tsp
Turmeric powder 1/2 tsp
Black pepper powder 1/4 tsp
Green chilies ½ to 1 tspchopped (optional)
Karahi Spice mix
Tomatoes 3chopped
Salt and red chili powder to tasteif needed
Water 1/4 cup
Garnish
Lemon wedges
Ginger julienned
Green chilies slit lengthwise
Fresh coriander chopped
Instructions
Dry roast whole spices (coriander, cumin, red button chilli, kashmiri chilli, dry fenugreek leaves) and grind into a fine powder. Set aside.
Heat oil in a wok, add chicken, salt and black pepper powder. Fry on high heat until the moisture evaporates and chicken turns golden from the outside. Then remove the chicken from the oil and set aside.
In the same oil add the onions and fry until soft and translucent.
Add ginger paste and garlic paste and saute until the masala turns golden.
Add garam masala, turmeric powder and black pepper powder and stir fry for 1 minute.
Add chicken and all of the karahi spice mix and chopped tomatoes. Mix, cover and cook for 15-20 minutes or until the chicken is fully cooked. You can add little water if the gravy is too dry while cooking. Stir one to two times during cooking and adjust salt and spice if needed.
Garnish witrh lemon wedges, julienned ginger, slit green chilies and fresh coriander.
Chicken karahi is ready. Enjoy hot with roti or naan.