Directions
- 1In a big karahi wok, fry two medium-sized chopped onions until they turn golden brown.
- 2Add six cloves of garlic and a small piece of ginger, blended, to the pan.
- 3Add two chopped tomatoes to the pan and mix.
- 4Add the spices: 1 tsp Kashmiri chilli, 1 tsp coriander powder, 1.5 tsp paprika, 1 tsp jeera (cumin seeds), 0.5 tsp turmeric, 1 tsp dry methi (fenugreek leaves), and 1 tsp salt. Mix everything well.
- 5Add a cinnamon stick for more flavor.
- 6Add some water and let it rise.
- 7Once the masala is thickened and the oil is rising, add one baby chicken, cut into small pieces.
- 8Stir the chicken in the masala on high heat, then put the lid on to cook.
- 9Add more water to the chicken and let it cook on low heat with all the spices.
- 10Add three chopped chillies to the chicken and mix.
- 11Once the chicken is cooked, add fresh coriander.
- 12Serve the chicken karahi in a bowl.
Ingredients
- 3 tablespoons Oil
- 2 medium onions
- 6 cloves of garlic
- 1 small piece of ginger
- 2 Tomatoes
- 1 tsp Kashmiri chilli
- 1 tsp Coriander powder
- 1.5 tsp Paprika
- 1 tsp Jeera (cumin seeds)
- 0.5 tsp Tumeric
- 1 tsp Dry methi (fenugreek leaves)
- 1 tsp Salt
- 1 baby chicken
- 1 cinnamon stick
- 3 chopped chillies
- Coriander
Equipment
Karahi wokwooden spoonchopping boardfood processorstrainerlidserving bowl
Tips
- You can keep the masala as thick or thin as you want it; you can add water to make it more of a soupy style.
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