Directions
- 1Fry two medium-sized chopped onions in a big karahi wok until golden brown.
- 2Add six cloves of garlic and a small piece of ginger, blended, to the golden-brown onions and mix well.
- 3Add two chopped tomatoes to the mixture.
- 4Add the spices: 1 teaspoon Kashmiri chilli, 1 teaspoon coriander powder, 1 and a half teaspoons paprika, 1 teaspoon jeera (cumin seeds), half teaspoon turmeric, 1 teaspoon dry methi (fenugreek leaves), and 1 teaspoon salt.
- 5Add some water to the spices and cook the masala until it thickens and the oil rises.
- 6Add a cinnamon stick for more flavor.
- 7Once the masala has thickened and oil is visible, add one baby chicken, cut into small pieces.
- 8Mix the chicken with the masala and cook on high heat with the lid on.
- 9Add more water and let the chicken cook on low heat with all the spices.
- 10Add three chopped chillies.
- 11Once the chicken is basically cooked, keep it on high heat to adjust the thickness of the masala.
- 12Garnish with fresh coriander.
- 13Serve the chicken karahi.
Ingredients
- 3 tablespoons oil
- 2 medium onions
- 6 cloves garlic
- 1 small piece ginger
- 2 tomatoes
- 1 teaspoon Kashmiri chilli
- 1 teaspoon coriander powder
- 1.5 teaspoons paprika
- 1 teaspoon jeera (cumin seeds)
- 0.5 teaspoon turmeric
- 1 teaspoon dry methi (fenugreek leaves)
- 1 teaspoon salt
- 1 baby chicken
- 3 bullet chillies
- coriander
- water
- cinnamon stick
Equipment
wokcutting boardknifewooden spoonfood processorcolanderlidbowl
Tips
- You can keep the masala as thick or thin as you want it, or add water to make it more of a soupy style.
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