It’s been few weeks to Eid-ul-Adha and honestly at this point we all are tired of eating mutton and beef. I was craving some dish made with chicken so I decided to make chicken karahi. It was so good that I thought of sharing the recipe with you. There is some twist, it is not a chicken karahi but afghani chicken karahi.
Chapatis or Rotis or Parathas are the ideal accompaniments of this dish. The perfect comfort food for this weather. Enjoy making afghani chicken karahi.
Ingredients
Chicken 1Kg
Salt As per taste
Ginger Gharlic Paste 2Tbsp
Tomatoes 300gm
Black-pepper 1Tsp
Crushed Redchilli 2Tbsp
Turmeric 1Tsp
Cumin Seeds 1/2 Tsp
Corriander Seeds 1/2Tsp
Dry Fenugreek(Methi) 1/2Tsp
Garam Spice (Whole) 1/2Tsp
Cooking Oil 1Cup
Garam Masala Powder 1Tsp
Garnishing:
Mint Leaves
Fresh Corriander Leaves
Green Chillies(Medium) 5
Ginger (Juvenile)
Method – Afghani Chicken Karahi
Sauté Garam Masala (whole) in a Wok (cooking pot) with oil. Add Ginger Gharlic paste into the Wok (on top of Garam Masala) and sauté it. Now add chicken and stir fry on medium flame. Fry until it turns light golden. Now add blended tomatoes (boil, peel off and blend tomatoes). Add crushed red chili, turmeric, salt, black-pepper. Add bit of water and mix it. Cover the Wok with lid and leave it to simmer for 15 to 20 minutes on low flame. Add fenugreek and green chilies while simmering.
In a separate pan, Sauté the coriander seeds and cumin seeds for 1 to 2 minutes until it leaves aroma, and grind it. Once done with simmering chicken, add this to it along with All Spice powder. Mix the chicken upside down to ensure all spices are spread uniformly. Sprinkle the garnish items on top before serving. Your delicious Afghan Chicken Karahi is ready. Hope you like it.
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