Murree Mall Road ki Dahi ilaichi wali Chatpati Chicken Karahi

Murree Mall Road ki Dahi ilaichi wali Chatpati Chicken Karahi

Ingredients

  • Chicken 1 kg
  • Oil 1/2 cup
  • Green cardamoms/hari ilaichi8
  • Cloves 4
  • Cumin seeds 1 tsp
  • Onion 1 big, chopped
  • Green chilies 3, sliced (or add more for more spicy taste because we are not adding red chili in this recipe)
  • Ginger paste 1 tsp
  • Garlic paste 1 tsp
  • Tomatoes 2 big
  • Salt to taste
  • Coriander powder 2 tsp
  • Cumin powder 1 tsp
  • Yogurt 1 cup
  • Desiccated coconut 3 tbsp, heaped
  • Green cardamom powder 1/3 tsp
  • Garam masala 1 tsp

Garnish

  • Green chilies 2, sliced
  • Chopped fresh coriander 2 tbsp
  • Chopped fresh mint leaves 1 tbsp

Preparation

  1. Heat oil in a karahi on a low flame and add green cardamoms (peels slightly opened), cloves and cumin seeds.
  2. Sauté for 30 seconds and add chopped onions.
  3. Sauté until the onions just start to turn golden (too much browning is not needed).
  4. Add green chilies, ginger and garlic paste. Sauté for a minute or so until aromatic.
  5. Grate the tomatoes in a box grater and discard the peels.
  6. Add these grated tomatoes to the pot along with coriander powder and cumin powder. Allow to cook for few minutes until the tomatoes look cooked.
  7. Add chicken, turn the flame medium to high and sauté until the chicken turns white.
  8. Turn the flame low, cover and cook for 15-20 minutes until the oil rises to the top and chicken is cooked through.
  9. Whisk yogurt and coconut and add to the chicken, mix, cover and cook again until the oil rises to the top.
  10. Lastly, add cardamom powder, garam masala, green chilies, fresh coriander and mint. Give a stir,
  11. Enjoy with roti or naan!

Murree Mall Road ki Dahi ilaichi wali Chatpati Chicken Karahi

Author: Naush

Ingredients

  • Chicken 1 kg
  • Oil 1/2 cup
  • Green cardamoms/hari ilaichi8
  • Cloves 4
  • Cumin seeds 1 tsp
  • Onion 1 big chopped
  • Green chilies 3 sliced (or add more for more spicy taste because we are not adding red chili in this recipe)
  • Ginger paste 1 tsp
  • Garlic paste 1 tsp
  • Tomatoes 2 big
  • Salt to taste
  • Coriander powder 2 tsp
  • Cumin powder 1 tsp
  • Yogurt 1 cup
  • Desiccated coconut 3 tbsp heaped
  • Green cardamom powder 1/3 tsp
  • Garam masala 1 tsp

Garnish

  • Green chilies 2 sliced
  • Chopped fresh coriander 2 tbsp
  • Chopped fresh mint leaves 1 tbsp

Instructions

  • Heat oil in a karahi on a low flame and add green cardamoms (peels slightly opened), cloves and cumin seeds.
  • Sauté for 30 seconds and add chopped onions.
  • Sauté until the onions just start to turn golden (too much browning is not needed).
  • Add green chilies, ginger and garlic paste. Sauté for a minute or so until aromatic.
  • Grate the tomatoes in a box grater and discard the peels.
  • Add these grated tomatoes to the pot along with coriander powder and cumin powder. Allow to cook for few minutes until the tomatoes look cooked.
  • Add chicken, turn the flame medium to high and sauté until the chicken turns white.
  • Turn the flame low, cover and cook for 15-20 minutes until the oil rises to the top and chicken is cooked through.
  • Whisk yogurt and coconut and add to the chicken, mix, cover and cook again until the oil rises to the top.
  • Lastly, add cardamom powder, garam masala, green chilies, fresh coriander and mint. Give a stir,
  • Enjoy with roti or naan!


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