Chickenkarahi Recipes

Steps:

• Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
• Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.

Steps:

• Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat or once the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the tomatoes, salt, chili powder, green chili, ground cumin and turmeric.
• Turn up the heat and further cook for another 1 minute then put in the chicken. It is very crucial that spices are mixed within the pan at this point to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices.
• Turn down the heat slightly and stir in the garam masala and fenugreek and cook for a further 5 minutes, also adding in the bell pepper stirring now and again. Serve sprinkled with green coriander.

Steps:

• Wash and dry chicken pieces properly. Put the chicken pieces in a medium sized saucepan. Add salt to taste, green chilies, peppercorns, and water and place on stove on high heat. Once the water starts to boil, reduce heat to low and cook chicken until tender and the liquid has evaporated. If the chicken sticks and is not cooked add a little more water.
• While the above is being done, in a separate "karahi", which is an Indian/ Pakistani Wok, (or you can use a Chinese wok also) add the olive oil, tomatoes, some salt and red chili powder (around one teaspoon for medium hot or two teaspoons for hot). Cook on medium heat until the tomatoes are tender and reduced to a sauce like consistency. Add the cooked chicken pieces to the sauce. Reduce heat to very low so that the sauce absorbs and coats the chicken pieces. Add the julienned ginger and green chilies to the chicken. Simmer for around five minutes.
• Before serving sprinkle on chopped cilantro and serve in the Karahi, with hot pita bread or any available Indian bread from the market.
• The dish is best eaten fresh off the stove with "Dal" as an accompaniment.