Chicken Karahi

40 mins
Serves 1
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Directions

  1. 1Fry two medium-sized chopped onions in a big karahi wok until golden brown.
  2. 2Fry two medium-sized chopped onions in a big karahi wok until golden brown.
  3. 3Fry two medium-sized chopped onions in a big karahi wok until golden brown.
  4. 4Add six cloves of garlic and a small piece of ginger, blended, to the golden-brown onions and mix well.
  5. 5Add six cloves of garlic and a small piece of ginger, blended, to the golden-brown onions and mix well.
  6. 6Add six cloves of garlic and a small piece of ginger, blended, to the golden-brown onions and mix well.
  7. 7Add two chopped tomatoes to the mixture.
  8. 8Add two chopped tomatoes to the mixture.
  9. 9Add two chopped tomatoes to the mixture.
  10. 10Add 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.
  11. 11Add 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.
  12. 12Add 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.
  13. 13Add some water to the spices and cook the masala until it thickens and the oil rises.
  14. 14Add some water to the spices and cook the masala until it thickens and the oil rises.
  15. 15Add some water to the spices and cook the masala until it thickens and the oil rises.
  16. 16Add a cinnamon stick for more flavor.
  17. 17Add a cinnamon stick for more flavor.
  18. 18Add a cinnamon stick for more flavor.
  19. 19Once the masala has thickened and oil is visible, add one baby chicken, cut into small pieces.
  20. 20Once the masala has thickened and oil is visible, add one baby chicken, cut into small pieces.
  21. 21Once the masala has thickened and oil is visible, add one baby chicken, cut into small pieces.
  22. 22Mix the chicken with the masala and cook on high heat with the lid on.
  23. 23Mix the chicken with the masala and cook on high heat with the lid on.
  24. 24Mix the chicken with the masala and cook on high heat with the lid on.
  25. 25Add more water and let the chicken cook on low heat with all the spices.
  26. 26Add more water and let the chicken cook on low heat with all the spices.
  27. 27Add more water and let the chicken cook on low heat with all the spices.
  28. 28Add three chopped chillies.
  29. 29Add three chopped chillies.
  30. 30Add three chopped chillies.
  31. 31Once the chicken is basically cooked, keep it on high heat to adjust the thickness of the masala.
  32. 32Once the chicken is basically cooked, keep it on high heat to adjust the thickness of the masala.
  33. 33Once the chicken is basically cooked, keep it on high heat to adjust the thickness of the masala.
  34. 34Garnish with fresh coriander.
  35. 35Garnish with fresh coriander.
  36. 36Garnish with fresh coriander.
  37. 37Serve the chicken karahi.
  38. 38Serve the chicken karahi.
  39. 39Serve the chicken karahi.

Ingredients

  • 3 tablespoons oil
  • 3 tablespoons oil
  • 3 tablespoons oil
  • 2 medium onions
  • 2 medium onions
  • 2 medium onions
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 1 small piece ginger
  • 1 small piece ginger
  • 1 small piece ginger
  • 2 tomatoes
  • 2 tomatoes
  • 2 tomatoes
  • 1 teaspoon Kashmiri chilli
  • 1 teaspoon Kashmiri chilli
  • 1 teaspoon Kashmiri chilli
  • 1 teaspoon coriander powder
  • 1 teaspoon coriander powder
  • 1 teaspoon coriander powder
  • 1.5 teaspoons paprika
  • 1.5 teaspoons paprika
  • 1.5 teaspoons paprika
  • 1 teaspoon jeera (cumin seeds)
  • 1 teaspoon jeera (cumin seeds)
  • 1 teaspoon jeera (cumin seeds)
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon turmeric
  • 1 teaspoon dry methi (fenugreek leaves)
  • 1 teaspoon dry methi (fenugreek leaves)
  • 1 teaspoon dry methi (fenugreek leaves)
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 baby chicken
  • 1 baby chicken
  • 1 baby chicken
  • 3 bullet chillies
  • 3 bullet chillies
  • 3 bullet chillies
  • coriander
  • coriander
  • coriander
  • water
  • water
  • water
  • cinnamon stick
  • cinnamon stick
  • 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.
Chicken Karahi | Clip Recipe