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Ingredients:
- Chicken - 500g
- Oil - 1/3 cup
- Salt - 1 tsp (or to taste)
- Tomatoes (sliced) - 2 medium
- Ginger Garlic Paste - 1 tsp
- Turmeric Powder - 1/3 tsp
- Coriander (Dhania) Powder - 1/2 tsp
- Red Chili Powder - 1/2 tsp
- Black Pepper Powder - 1/2 tsp
- Curd/Yogurt - 1 cup
- Green Chilies (sliced) - 3-4
- Ginger (chopped) - 1 small piece
- Coriander (chopped) - as per taste
Preparation:
- Heat 1/3 cup of oil in a wok (kadai) over medium heat. Once hot, add 500g chicken pieces. Add 1 tsp salt and give it a quick stir to coat the chicken.
- Cover the wok with a lid and let the chicken fry for a few minutes.
- After the chicken has lightly fried, add 2 medium-sized sliced tomatoes to the wok. Stir to mix and cover the wok again. Let the tomatoes cook until they become soft and start to break down.
- Once the tomatoes are soft, add 1 tsp ginger garlic paste. Stir it well into the mixture.
- Now, add 1/3 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp red chili powder, and 1/2 tsp black pepper powder. Mix everything thoroughly and fry for about 2 minutes, allowing the spices to blend with the chicken.
- Add 1 cup curd or yogurt to the wok. Stir the mixture to ensure the yogurt is well incorporated into the chicken and spices.
- Add 3-4 sliced green chilies and 1 small piece of chopped ginger. Sauté and fry the mixture for 2 more minutes to infuse the flavors.
- Finally, add chopped coriander (as per taste), sauté for 1 minute, and mix well.
- Serving: Your Chicken Karahi is now ready! Serve hot with naan, roti, or rice and enjoy the delicious flavors. Notes: Adjust the number of green chilies according to your spice preference. For a richer flavor, you can add a dollop of butter or ghee towards the end of cooking.
