Ingredients:
1 kg (2.2 lbs) chicken, cut into pieces
4 tablespoons cooking oil or ghee
2 medium onions, finely sliced
4-5 green chilies, slit (adjust to taste)
1 tablespoon ginger-garlic paste
2 large tomatoes, chopped
1 teaspoon red chili powder (adjust to taste)
1 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Lemon wedges (for serving)
Instructions:
Heat the Oil: In a large karahi or wok, heat the cooking oil or ghee over medium heat.
Sauté Onions: Add the finely sliced onions and sauté until they turn golden brown.
Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for about 1-2 minutes until the raw smell disappears.
Cook Chicken: Add the chicken pieces to the karahi. Sauté for about 5-7 minutes until the chicken is browned on all sides.
Spice it Up: Mix in the red chili powder, turmeric powder, and salt. Stir well to coat the chicken with the spices.
Add Tomatoes: Incorporate the chopped tomatoes and green chilies. Cook until the tomatoes soften and release their juices, about 5-7 minutes.
Simmer: Cover the karahi and let it simmer on low heat for about 10-15 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Finish with Garam Masala: Once the chicken is cooked, sprinkle garam masala over the top. Stir gently to combine and cook for an additional 2 minutes.
Garnish and Serve: Remove from heat, garnish with fresh coriander leaves, and serve hot with lemon wedges on the side.
Serving Suggestions: Chicken Karahi pairs well with naan, roti, or steamed rice. Enjoy your meal!
Good job 👍
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