Chicken Karahi Recipe | How to Make Chicken Karahi in Food Street Food Of Pakistan

Chicken Karahi Written Recipe With Directions:

Ingredients:

-Chicken with Bone (Karahi cut) 1 Kg
-Garlic, ginger, and green chilli (Lehsan, Adrak, hari mirch) paste 3 tbs
-Tomatoes (Tamatar 4)
-Onion paste (Piyaz paste) 1 medium
-Red chilli (Lal mirch) powder ½ tbs
-Turmeric (Haldi) Powder ¼ tbs
-Salt (Namak) ½ tbs or to taste
-Water (Pani) ½ cup
-Dried Coriander (Khushk Dhania) powder 1.5 tbs
-Cumin Seeds (Zeera) powder ½ tbs
-Clarified Butter (Ghee) 30-40 gms
-Yogurt ½ cup
-Red chilli flakes (Koti lal mirch) ½ tsp
-Black pepper (Kali mirch) powder ½ tsp
-Green chilies (Hari mirch) Chopped 3-4
-Fresh Coriander (Hara Dhania) chopped
-Ginger (Adrak) julienne for garnishing

Directions:

-In wok/karahi, add chicken, the paste of garlic, ginger and green chillies, and tomatoes (cut tomatoes into two halves).
-Make onion puree in a blender; also add little water in the blender to keep the machine rolling.
-Add the onion puree, red chilli powder, salt, and water in wok/karahi. Mix well, and now turn on the flame.
-Cover the wok/karahi and rest it for 15 minutes on medium flame.
-After 15 minutes, remove the cover and mix well. Remove tomato skin, then add dried Coriander powder, zeera powder, and clarified butter.
-Turn the flame high, mix well continuously, and cook it for 3-4 minutes.
-Now, on low flame, add yogurt. Wait until the water of the yogurt is dry.
-On a low flame, cook it for 3-4 minutes. When the water of the yogurt is dry, then turn the flame high.
-Now add red chilli flakes, black pepper powder, and green chillies on high flame and cook it for 1 more minute.
-Turn off the flame and add fresh coriander and julienne ginger for garnishing.
-Serve with hot Nan.

Tips:

-You can also use the boiled water of ginger and garlic instead of ginger garlic paste.