Ingredients
- Karelay (Bitter Gourd) – 1 kg
- Salt (Namak) – 1tsp
- Haldi (Turmeric Powder) – 1/4 tsp
- Shakar (Brown Sugar) – 1 tsp
- Cooking Oil – 1.5 cup
- Piyaz (Onions) Sliced – 1/2 kg
- Chicken – 1/2 kg
- Lehsan Paste (Garlic Paste) – 1 tsp
- Tamatar (tomatoes) Paste – 4-5 large
- Sabz Mirchain (Green Chillies) (Sliced) – 4
- Dahi (Yogurt) – 1 cup
- Pissi Laal Mirchain (Red Chilli Powder) 2 tsp (Heaped)
- Namak (Salt) – 1¾ tsp
- Haldi (Turmeric Powder) – 1/4 tsp
Method
Step 1:
Wash Karelay thoroughly and remove the seeds with the help of a spoon. After the seeds are removed, cut Karelay in small pieces. Add Namak, Haldi, and Shakar and mix. Leave the mixture for 1 to 2 hours. After 1 – 2 hours, wash and squeeze Karelay properly.
Step 2:
Add Oli and Karelay to the pot and fry till golden.
Step 3:
After frying, remove Karelay and add 3 – 4 tbs Piyaz in the same oil. Cook till the Piyaz is pink. Now add Chicken and cook till its color changes. At this stage, add Namak, Pissi Laal Mirchain, Haldi, 2 Sabz mirchen (Green chillies) and Tamatar. Leave the mixture to cook at medium flame. After the masala is ready, add Adrak and Lehsan paste, mix and leave for 30 – 40 seconds. After 30 – 40 seconds, add Piyaz, Karelay, the remaining Sabz Mirchain, and Dahi. Mix, cover and let it cook on low flame till the Chicken is tender and the oil separates.
Wolla!!, Tasty Chicken Karelay is ready for you to enjoy.