Chicken Karahi

Ingredients

• Chicken – 1 kg
• Tamater (Tomatoes) paste – 4 large
• Dahi (Yogurt) – 1 cup
• Pissi laal mirchen (Red chilli powder) – 1.5 tsp
• Namak (Salt) – 1.25 tsp
• Haldi (Turmeric powder) – 1/4 tsp
• Pissi kali mirchain (Black pepper powder) – 1 tsp
• Zeera (Cumin seeds) – 1 tbs [roasted and crushed]
• Sabit dhaniya (Whole coriander) – 1.25 tbs [roasted and crushed]
• Garm masala (Whole spices powder) – 1/2 tsp
• Lehsan (Garlic) paste – 1 tsp
• Adrak (Ginger) paste – 1 tsp
• Sabz Dhaniya (Fresh coriander) – for garnish
• Sabz mirchen (Green chillies) – for garnish
• Adrak (Ginger) – for garnish
• Oil – 3/4 cup

Method

Step 1: Roast Sabit dhaniya (Whole coriander) and Zeera (Cumin seeds). After that, coarsely crush in mortar and pestle and set aside.

Step 2: Add Oil to a pan and fry Chicken at medium to high flame till golden.

Step 3: Add Tamater (Tomatoes) paste, Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Lehsan (Garlic) paste, Adrak (Ginger) paste, and mix. Cover and cook for 10 seconds.

Step 4: Uncover the pan and cook on medium to high flame till masala is ready.

Step 5: Add Dahi (Yogurt), mix, cover, and cook on low flame till Chicken is tender. Cook on high flame till gravy of requirement is reached.

Step 6: Add bhuna kuta (roasted and crushed) Zeera (Cumin seeds) and dhaniya (Whole coriander), Garm masala (Whole spices powder), Sabz Dhaniya (Fresh coriander), Sabz mirchen (Green chillies), and Adrak (Ginger).