Karahi Chicken

  • 1 kilo chicken
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • salt according to taste
  • 1 tsp freshly crushed black pepper
  • 1/2 tsp red chili powder
  • 5-6 tomatoes (medium size)
  • 3-4 whole green chilies
  • 4 tbs oil
  • This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you don't have a Wok.
  • Add the chicken in a pot with garlic & ginger and leave on medium heat for the water to dry.
  • When the chicken has softened add everything, including the oil, except green chilies & tomatoes.
  • Increase the heat to dry water if any then add green chilies & tomatoes.
  • Lower the heat and cook covered for 5-10 minutes.
  • Then when the tomatoes have softened, increase the heat and evaporate all the water.
  • The end result should be with very little gravy. Serve with Naan.

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