Chicken karahi

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Recipe bysoniafarooq

Notes:

My first try...ended up pretty tasty

You must do the following for the extra flavour:

1- fresh ginger. Garlic ginger paste is also used BUT there is no substitute for the fresh ginger flavor.

2- lemon squeezed. The tanginess really does give it an extra kick!

3 - more oil for more sauce

print

Ingredients:

2-3 pound chicken quarters chopped into four pieces
1 tsp turneric , red chilli powder, cumin,
2-3 long (cloves)
4 tomatoes chopped
Garlic / ginger paste
Fresh ginger
Lemon
Black pepper 1 tsp
Onion
1 tsp yogurt(optional).
Add some garam masala which i missed..

In some oil( more oil for more gravy) i added half of the fresh ginger and the onions. Let the onions brown sligtly.
Once onions have caramelized add the cut boned chicken. Let it cook for a few minutes.
throw in all the masalas. Turmeric, red chilli piwder, zeera, cumin powder and long.
add some ginger garlic paste.
Lower the heat.
Let it cook and the flavors integrate... About 8-9 minutes. I added a tsp yogurt too at this point.
throw in about 5-6 chopped tomatoes at this point now.
Squeeze in half the lemon.
Let cook on medium heat.
Once the chicken releases all the water, remove the lid, turn UP the heat and let the water dry out completely. This will tale about 15-20 min. Keep checking every 5 min. Once all the water has dried,
add more fresg ginger, some red chillis and iander , cover and allow the scent of it all to integrate. Done!