Karahi Chicken / Ramadan Recipes

Ingredients (Serves 5)

1. Chicken (bone-in or boneless thighs) – 3/4 kg, cut into medium-small pieces (Marinate chicken pieces with 1/4 tsp turmeric powder, 1/2 tsp pepper powder and enough salt. Set aside for 30 minutes)

2. Oil – 1/4 cup +  2 tbsp

3. Onion – 1 small, finely chopped or thinly sliced

4. Ginger-garlic paste – 1.5 tbsp (Grind 1/2 inch ginger and 10 small garlic cloves to a paste)

5. Tomato – 1 medium-large, thinly sliced

6. Turmeric powder – 1/2 tsp

    Kashmiri chilly powder – 1 tsp

    Crushed red chilies – 3/4 tsp

    Cumin  seeds or cumin powder – 1/2 tsp

    Coriander powder – 1.5 tsp

 7. Yoghurt – 1/3 cup

8. Garam masala powder – 3/4 – 1 tsp (Recipe below)

9. Salt – To taste

10.Butter – 2 tsp

      Cilantro – 1/4 cup

      Green chilies – 1 – 2,  sliced

      Ginger – 1 tsp, julienned

Method

1. Heat oil in a karahi / heavy bottomed pan at medium-high heat. Add sliced / finely chopped onion, little salt and saute until light golden. Add ginger-garlic paste and cook for 2 minutes at low heat. Next add sliced tomato and saute until mushy. Add all the spice powers numbered 6 and saute for 1 minute.

2. Next add the chicken pieces and stir well. Cover and cook for 10 – 15 minutes at medium-low heat, stirring occasionally. Open the lid and add yoghurt. Again cook for 10 – 15 minutes, stirring occasionally until chicken is completely done and oil separates on top. Add garam masala powder and mix well. Add 2 tsp butter, chopped cilantro and sliced green chilies. Cover and set aside for 10 minutes. Switch off. Serve hot with roti/ naan/ pulao.

Garam masala powder recipe

1. Cumin seeds – 1 tbsp
2. Black pepper – 1.5 tsp
3. Cloves – 1/4 tsp
4. Black cardamom – 1
5. Cinnamon – 1/4 inch

Grind the above ingredients to a fine powder. You need only 3/4 – 1 tsp for this recipe. Store the remaining in an air-tight container to use later.

Recipe Courtesy – Zahera Ummat