Karahi Chicken
Ingredients:
1KG Chicken (clean & trimmed)
1 Lemon
1C. Yogurt (beaten)
3T. Oil/Clarified butter
3 Onions (chopped)
3 Tomatoes (chopped)
1 Capsicum/Bell pepper (diced)
1T. Deggi mirch
1T. Fenugreek leaves
3T. Chicken masala
1T. Ginger garlic paste
Salt (as per taste)
Recipe:
Start with marinating the chicken with salt, lemon, turmeric & yogurt. Leave it marinated for 30 minutes.
In a wok heat oil, add onions and ginger-garlic paste and saute till golden, add chopped tomatoes and cook till it becomes a fine puree and oil begin to separate. Add the diced capsicum and stir together.
Add salt and chicken masala and cook for 2-3 minutes; later add chicken pieces and cook for 10 minutes.
Add ½ cup of beaten curd and mix. Lower the heat, cover & let it simmer for 15-20 minutes.
Add 3T lemon juice, fenugreek leaves stir well and garnish with ginger and coriander.
Serve hot with rice or bread.
For Chicken Masala; dry roast & grind together:
½ C. Coriander seeds
1T. Fennel seeds
2T. Cumin seeds
1T. Caraway seeds
½ T. Black peppercorn
4 Dry red chilies
½ T Fenugreek seeds
Few Curry leaves
Tip: I prefer using readymade chicken masala powder.
Manav Malik 