Chicken karahi
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Ingredients
- 2 pounds chicken cut into pieces
- 3 tablespoons vegetable oil
- 1 large onion finely chopped
- 2 tomatoes pureed or finely chopped
- 2 green chilies sliced (adjust according to your spice preference)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder adjust according to your spice preference
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat the vegetable oil in a large karahi or skillet over medium heat.
- Add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped onions and cook until they turn golden brown.
- Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
- Add the tomato puree or chopped tomatoes and cook until the oil starts to separate from the mixture.
- Add the red chili powder, turmeric powder, coriander powder, and salt. Mix well.
- Add the chicken pieces to the karahi and coat them with the spice mixture.
- Cover the karahi and let the chicken cook over medium-low heat for about 20-25 minutes, or until it’s tender and fully cooked.
- Once the chicken is cooked, increase the heat to medium and cook uncovered for a few more minutes to thicken the gravy.
- Sprinkle garam masala over the chicken and give it a final stir.
- Garnish with fresh coriander leaves and sliced green chilies.
- Serve hot with naan bread or rice.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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