Karahi Style Chicken Handi
Ingredients
- Chicken on bones 1 to 1.3 kg
- Butter 4-5 tbsp
- Oil 1/2 cup
- Onion 1 biggest size more for more gravy, chopped
- Garlic cloves 10-12
- Ginger pieces 2-3 inch chopped
- Green chilies 2-3 or more to taste
- Tomato 3 big blended with water into smooth paste
- Salt to taste
- Red chili powder 1/2 tsp
- Kashmiri red chili powder 1/2 tsp
- Turmeric powder 3/4 tsp
- Coriander powder 2 tsp
- Cumin powder 2 tsp
- Dried fenugreek 1 and 1/2 tsp
- Yogurt 1 cup – should not be sour
- Garam masala 1/2 tsp
- Fresh coriander chopped
Instructions
- Add butter and oil to a cooking pot. Melt the butter and add the onions, sauté until light golden.
- Make a paste of ginger, garlic and green chilies and add to the onions.
- Sauté until fragrant.
- Add blended tomatoes, salt, red chili, Kashmiri chili, turmeric, coriander powder, cumin powder and fenugreek and mix. Allow to cook until the oil separates from the gravy.
- Now add chicken pieces and turn the flame high. Cook until the chicken just turns white (3-4 minutes).
- Whish yogurt with 1 cup of water and add to the chicken.
- Cover and allow to cook until the chicken is fully cooked, about 20-25 minutes.
- Lastly add garam masala and mix.
- Garnish with fresh coriander and serve!
- Enjoy!