Karahi Chicken (Made From Scratch)
Delicious served with naan, roti or rice

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Karahi Chicken (Made From Scratch)

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Ingredients

Adjust Servings:
3 tablespoons Oil (Vegetable)
2 Cardamom (Pods)
1 medium Onion (brown/white) grated or cut very fine
1 tablespoon Garlic & Ginger Paste
1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
1 tablespoon Mix Powder / Curry Powder
1/2 teaspoon Salt
1/2 teaspoon Chilli (Powder - Hot)
1/4 teaspoon Cumin (Powder)
1/4 teaspoon Turmeric (Powder)
1/4 teaspoon Sugar
1/2 teaspoon Coriander (Powder)
1 tablespoon Tomato (Paste) mixed with 2 tbsp water
1 sliced finely Finger Chilli - Red
1 sliced finely Finger Chilli - Green
250 millilitres Water
200g Meat, Vegetables, Paneer or Tofu
squeeze Lemon
1/4 cup Coriander (Fresh/Chopped)
(OPTIONAL) 60ml / 1/4 cup Yoghurt (Plain) or cream
For Decoration
(OPTIONAL) slithers Ginger (fresh)

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known as gosht karahi when prepared with goat or lamb meat instead of chicken

Features:
  • Heat 2/5
Cuisine:

Ingredients

  • For Decoration

Directions

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Made without base gravy this Chicken karahi is a spicy indian dish. Although not traditionally prepared using onions I use fresh chillies and grated onions for their superb texture.

Chicken karahi or kadai chicken, is a spicy indian dish. Although not traditionally prepared using onions I use fresh chillies and grated onions for their superb texture.
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Steps

1
Done

add the oil, green cardamom pods and finely sliced or grated onion to a pan and heat on low/medium until soft and beginning to brown and caramalize. Dont rush, this should take around 7 minutes

2
Done

stir in the garlic and ginger paste and cook out for around 30-60 seconds

3
Done

add the mix powder, fenugreek leaves, salt, chilli, cumin, tumeric and coriander powders and the sugar and stir in well

4
Done

allow to cook out for a minute or two then add the chopped tomatoes, watered down tomato puree and sir through, adding a little boiling water if it's looking too dry and fry for a minute

5
Done

add most of the fresh chillies and cook for a couple of minutes to infuse the flavours before adding the boiling water

6
Done

allow to reduce for a minute before adding in the meat and coating well. Cook through for a couple of minutes before adding the lemon juice and stirring in well

7
Done

add the fresh coriander and the optional yoghurt or cream. Allow to heat up then stir to incorporate

8
Done

serve when the meat is cooked through and the sauce is the thickness you require with a sprinkle of fresh coriander, the leftover sliced chillies and a few slithers of fresh ginger

Josh

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Mango Chilli Chicken (Made From Scratch)
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