KARAHI CHICKEN
This is a dish that can be prepared in a relatively short time and does not require too many ingredients or spices. There are many variations to this recipe, and this happens to be one that I have adapted for my family.
INGREDIENTS
1 Chicken cut into 12 pieces
1 Cup Oil
2 tsp Chilli Powder (or to taste)
1 tsp Turmeric Powder
2 tsps Coriander Seed and Cumin Seed Powder
4 Large Tomatoes (Peeled and roughly chopped)
Half Cup Yoghurt (Optional)
1 Heaped Tbsp Ginger and Garlic Paste
Salt to Taste
Fresh Green Chillies (Optional)
Cilantro
METHOD
1) Place the karahi (wok) on high heat and add the oil. Add the ginger and garlic paste. Stir for a minute.
2) Add the chicken and a teaspoonful of salt. Stir well. Cover the wok and reduce the heat to moderate. Let it cook for 5 minutes.
3) Uncover the wok, increase the heat and stir fry the chicken until you see that the colour has changed to brown and it is cooked through.
4) Add the spice powders, stir around to mix and immediately tip in the tomatoes. Stir well. Cover again for a minute.
5) Uncover after a minute and stir fry further until most of the moisture has evaporated, oil has separated and the tomatoes have reduced to a concentrated pulp.
6) Reduce the heat and add the yoghurt (if using). Stir to mix well. Let it simmer for a few minutes. Keep stirring frequently.
7) Now from this point onward, its a matter of personal choice: If you want some gravy, then do not let it dry and if you prefer it quite dry, then continue cooking until most of the moisture has evaporated. Check and adjust seasoning. Slit or halve the green chillies and tip them in. Lastly sprinkle over the chopped cilantro and serve piping hot with Roti, Naan or Kulcha
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| KARAHI CHICKEN PIPING HOT READY TO BE SERVED |
NOTE: Since this recipe is prepared without adding water, the quantity of oil used is a bit too much. You may reduce the use of oil..in which case the chicken will tend to stick to the pan..or scoop it out just before serving.
Hi Shama. Now this recipe looks easy enough to make! The secret would seem to be in the ingredients. I bet it tastes better than what i'm used to (I share your recipes on Facebook too, got some Indian and Muslim friends there, one already 'liked' your Tikka Chiken:)
ReplyDeleteHello there! Yes this one is very simple..but delightfully tasty. It will taste different from the ones available in restaurants - moreover you can control the spiciness. Enjoy it with tandoori naan :) It's fine if you share these recipes, as more people will get to learn how to prepare the same food they eat out, only it will be more hygienic, economical and most probably better tasting too! Cheers :))
ReplyDeleteHi Shama. I hope you don't mind my conversational disposition on your blog here, it's just nice to talk with a lady who wants to shares her recipes. Your confidence in your own cooking is inspiring, I am motivated to teach myself to cook for the first time ever. I have no doubt your recipes are better than what restaurants have to offer, hope cooking usually is. I will find out this weekend - I'm busy getting the ingredients together..and Googling them, until recently I didn't know what Turmeric was, I'm learning a lot. How is it you became such a good cook? Did you learn from your mother, as Aalia learnt from you, or did you train as a chef, or do you just walk into a kitchen and things go right, like Moses parting the waves? And i'm curious as to why you add yogurt to the Kahari chicken, what basic purpose does yogurt serve? (Probably an ABC answer:)
ReplyDeleteHello there Erlank. Of course I do not mind this conversation here. There are no rules broken I am sure :)
DeleteI am highly impressed that you find this blog so inspirational that it drove you to try out something. No, I did not learn too much from my mother (my own fault) although she tried her best at that time :( I was a total bungling fool in the kitchen once upon a time. I did not get any professional training either...but that is a long story and will tell you in time.
Hmm..about the addition of yoghurt...Well, it adds to the taste, balances out the spiciness and also adds a bit of gravy. However, if you feel you want to do without adding yoghurt...you may. I make sure I add some because the final result is better than when I do not add yoghurt. But then again..taste and preference varies from person to person. Will be getting in touch with you soon. Good Luck with your cooking over the weekend. Make to sure to give me feedback. Will be looking forward to it.