Chicken Karahi Recipe (Loaded with Gravy)

Masalaydar Chicken Karahi Recipe

Ingredients

Karahi Spice Mix

• Coriander seeds 2 tsp
• Cumin seeds 1.5 tsp
• Red button chillies 3-4
• Dry fenugreek leaves 1 tsp

Chicken Frying

• Chicken 1 kg, cut into pieces
• Oil 1/2 cup
• Salt to taste
• Black Pepper powder 1/4 tsp

Gravy

• Onions 2 medium, finely chopped
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Garam masala 1/2 tsp
• Turmeric powder 1/2 tsp
• Black pepper powder 1/4 tsp
• Green chilies ½ to 1 tsp, chopped (optional)
• Karahi Spice mix
• Tomatoes 3, chopped
• Salt and red chili powder to taste (if needed)
• Water 1/4 cup

Garnish

• Lemon wedges
• Ginger julienned
• Green chilies slit lengthwise
• Fresh coriander chopped3

Preparation

1. Dry roast whole spices (coriander, cumin, red button chilli, kashmiri chilli, dry fenugreek leaves) and grind into a fine powder. Set aside.
2. Heat oil in a wok, add chicken, salt and black pepper powder. Fry on high heat until the moisture evaporates and chicken turns golden from the outside. Then remove the chicken from the oil and set aside.
3. In the same oil add the onions and fry until soft and translucent.
4. Add ginger paste and garlic paste and saute until the masala turns golden.
5. Add garam masala, turmeric powder and black pepper powder and stir fry for 1 minute.
6. Add chicken and all of the karahi spice mix and chopped tomatoes. Mix, cover and cook for 15-20 minutes or until the chicken is fully cooked. You can add little water if the gravy is too dry while cooking. Stir one to two times during cooking and adjust salt and spice if needed.
7. Garnish witrh lemon wedges, julienned ginger, slit green chilies and fresh coriander.
8. Chicken karahi is ready. Enjoy hot with roti or naan.

Print Recipe

Masalaydar Chicken Karahi Recipe (Loaded with Gravy)

Author: Naush

Ingredients

Karahi Spice Mix

• Coriander seeds 2 tsp
• Cumin seeds 1.5 tsp
• Red button chillies 3-4
• Dry fenugreek leaves 1 tsp

Chicken Frying

• Chicken 1 kg cut into pieces
• Oil 1/2 cup
• Salt to taste
• Black Pepper powder 1/4 tsp

Gravy

• Onions 2 medium finely chopped
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Garam masala 1/2 tsp
• Turmeric powder 1/2 tsp
• Black pepper powder 1/4 tsp
• Green chilies ½ to 1 tsp chopped (optional)
• Karahi Spice mix
• Tomatoes 3 chopped
• Salt and red chili powder to taste if needed
• Water 1/4 cup

Garnish

• Lemon wedges
• Ginger julienned
• Green chilies slit lengthwise
• Fresh coriander chopped

Instructions

• Dry roast whole spices (coriander, cumin, red button chilli, kashmiri chilli, dry fenugreek leaves) and grind into a fine powder. Set aside.
• Heat oil in a wok, add chicken, salt and black pepper powder. Fry on high heat until the moisture evaporates and chicken turns golden from the outside. Then remove the chicken from the oil and set aside.
• In the same oil add the onions and fry until soft and translucent.
• Add ginger paste and garlic paste and saute until the masala turns golden.
• Add garam masala, turmeric powder and black pepper powder and stir fry for 1 minute.
• Add chicken and all of the karahi spice mix and chopped tomatoes. Mix, cover and cook for 15-20 minutes or until the chicken is fully cooked. You can add little water if the gravy is too dry while cooking. Stir one to two times during cooking and adjust salt and spice if needed.
• Garnish witrh lemon wedges, julienned ginger, slit green chilies and fresh coriander.
• Chicken karahi is ready. Enjoy hot with roti or naan.