H.1: Pakistani Recipe: Chicken Karahi
 |
| Pakistani Recipe Chicken Karahi |
H.2: Ingredients:
- Chicken: 1 kg (cut into pieces)
- Tomatoes: 4 large (chopped)
- Onions: 2 medium (finely sliced)
- Green chilies: 4-6 (sliced)
- Ginger-garlic paste: 2 tablespoons
- Fresh coriander: 1 bunch (chopped)
- Cumin seeds: 1 teaspoon
- Red chili powder: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Coriander powder: 1 teaspoon
- Garam masala powder: 1 teaspoon
- Black pepper powder: 1/2 teaspoon
- Salt: to taste
- Oil: 1/2 cup
- Lemon juice: 2 tablespoons
H.3: Instructions:
Preparation:
- Start by washing the chicken pieces thoroughly and set them aside.
- Finely slice the onions, chop the tomatoes, and slice the green chilies. Also, chop the fresh coriander leaves.
Cooking:
- Heat the oil in a large karahi or deep pan over medium heat.
- Add cumin seeds and let them splutter for a few seconds.
- Add the sliced onions and sauté until they turn golden brown.
- Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add the chopped tomatoes, green chilies, and salt. Cook until the tomatoes become soft and oil starts to separate from the masala.
Adding Spices:
- Add red chili powder, turmeric powder, coriander powder, and black pepper powder. Mix well.
- Add the chicken pieces and stir to coat them evenly with the masala. Cook on high heat for 5-7 minutes until the chicken changes color and is slightly browned.
Simmering:
- Reduce the heat to low, cover the karahi, and let the chicken cook in its own juices for 20-25 minutes. Stir occasionally to prevent sticking.
- Once the chicken is tender and cooked through, increase the heat and cook until the oil separates again, and the gravy thickens.
Final Touch:
- Add garam masala powder and mix well.
- Sprinkle chopped fresh coriander and lemon juice over the chicken karahi. Give it a final stir.
Serving:
- Serve hot with naan, roti, or steamed rice.
- My Name : Waheed Shahzad
- From : Pakistan, Punjab, Okara
Comments
Post a Comment