Chicken Creamy Karhai

Serves 1
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Directions

  1. 1Pour 1/3 cup of oil into a pan.
  2. 2Pour 1/3 cup of oil into a pan.
  3. 3Pour 1/3 cup of oil into a pan.
  4. 4Add sliced ginger and garlic to the oil and stir-fry until fragrant.
  5. 5Add sliced ginger and garlic to the oil and stir-fry until fragrant.
  6. 6Add sliced ginger and garlic to the oil and stir-fry until fragrant.
  7. 7Add 1 kg of Thai boneless chicken to the pan.
  8. 8Add 1 kg of Thai boneless chicken to the pan.
  9. 9Add 1 kg of Thai boneless chicken to the pan.
  10. 10Add 1 tablespoon of ginger garlic paste to the chicken.
  11. 11Add 1 tablespoon of ginger garlic paste to the chicken.
  12. 12Add 1 tablespoon of ginger garlic paste to the chicken.
  13. 13Season with salt to taste.
  14. 14Season with salt to taste.
  15. 15Season with salt to taste.
  16. 16Stir the chicken mixture well.
  17. 17Stir the chicken mixture well.
  18. 18Stir the chicken mixture well.
  19. 19Add 3-4 chopped tomatoes to the pan.
  20. 20Add 3-4 chopped tomatoes to the pan.
  21. 21Add 3-4 chopped tomatoes to the pan.
  22. 22Pour in 1/3 cup of water.
  23. 23Pour in 1/3 cup of water.
  24. 24Pour in 1/3 cup of water.
  25. 25Cover the pan and cook until the tomatoes soften.
  26. 26Cover the pan and cook until the tomatoes soften.
  27. 27Cover the pan and cook until the tomatoes soften.
  28. 28Add 2-3 tablespoons of Karhai Masala, 1 teaspoon of coriander powder, and 1 teaspoon of black pepper and cumin powder.
  29. 29Add 2-3 tablespoons of Karhai Masala, 1 teaspoon of coriander powder, and 1 teaspoon of black pepper and cumin powder.
  30. 30Add 2-3 tablespoons of Karhai Masala, 1 teaspoon of coriander powder, and 1 teaspoon of black pepper and cumin powder.
  31. 31Stir well to combine all the spices with the chicken.
  32. 32Stir well to combine all the spices with the chicken.
  33. 33Stir well to combine all the spices with the chicken.
  34. 34Pour in half a cup of cream.
  35. 35Pour in half a cup of cream.
  36. 36Pour in half a cup of cream.
  37. 37Stir the cream into the chicken mixture.
  38. 38Stir the cream into the chicken mixture.
  39. 39Stir the cream into the chicken mixture.
  40. 40Continue cooking until the curry thickens and the oil separates.
  41. 41Continue cooking until the curry thickens and the oil separates.
  42. 42Continue cooking until the curry thickens and the oil separates.
  43. 43Add chopped green chilies and fresh coriander for garnish.
  44. 44Add chopped green chilies and fresh coriander for garnish.
  45. 45Add chopped green chilies and fresh coriander for garnish.
  46. 46Serve hot with bread.
  47. 47Serve hot with bread.
  48. 48Serve hot with bread.

Ingredients

  • 0.33 cup Oil
  • 0.33 cup Oil
  • 0.33 cup Oil
  • Ginger Garlic
  • Ginger Garlic
  • Ginger Garlic
  • 1 kg Thai Boneless Chicken
  • 1 kg Thai Boneless Chicken
  • 1 kg Thai Boneless Chicken
  • 1 tbsp Ginger Garlic paste
  • 1 tbsp Ginger Garlic paste
  • 1 tbsp Ginger Garlic paste
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 3 to 4 Tomatoes
  • 3 to 4 Tomatoes
  • 3 to 4 Tomatoes
  • 0.33 cup Water
  • 0.33 cup Water
  • 0.33 cup Water
  • 2 to 3 tbsp Karhai Masala
  • 2 to 3 tbsp Karhai Masala
  • 2 to 3 tbsp Karhai Masala
  • 1 tsp Coriander Powder
  • 1 tsp Coriander Powder
  • 1 tsp Coriander Powder
  • 1 tsp Black Pepper & Cumin Powder
  • 1 tsp Black Pepper & Cumin Powder
  • 1 tsp Black Pepper & Cumin Powder
  • 0.5 cup Cream
  • 0.5 cup Cream
  • 0.5 cup Cream

Equipment

PanSpatulaLadle