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Chicken Karahi (Chikin Karrahe) Recipe

Ingredients
  • 6 garlic cloves
  • 1/3 tablespoon fresh ginger, minced
  • 2 cups Spanish onions, diced
  • 2 1/2 cups tomatoes, diced
  • 2 green chili peppers, diced
  • 6 tablespoons fresh cilantro (including stems)
  • 1/2 cup oil
  • 15 whole coriander seeds
  • 7 whole cloves
  • 2 lbs boneless chicken breasts
  • 1 lime
  • 1 tablespoon ground coriander
  • 1 tablespoon garam masala
  • 1/4 tablespoon turmeric
  • 1/2 tablespoon salt (to taste)
  • 1/4 tablespoon green cardamoms
  • 1 tablespoon ground red chili pepper

Directions

  1. Prepare all ingredients before cooking.
  2. Slice thinly the 6 garlic cloves.
  3. Dice or chop the onions, tomatoes, peppers, and cilantro and keep seperate.
  4. Add ½ cup of oil (preferably ½ vegetable, ½ olive) to karai (wok) over med heat and warm.
  5. Add 15 whole coriander seeds and 7 whole cloves.
  6. After about 45 seconds, add 2 lbs of cubed boneless chicken. Stir until most of the outside of the chicken is not raw.
  7. Add the sliced garlic, ginger, juice of ¼ lime, onion, and tomatoes and stir to combine.
  8. Cook 10-15 minutes until the chicken is cooked and the vegetables are softened.
  9. Add spices: 1 tablespoon ground coriander, 1 tablespoon garam masala, ¼ tablespoon turmeric, ½ tablespoon of salt (to taste), ¼ tablespoon green cardamom, 1 tablespoon (more or less to taste) ground hot red chili pepper.
  10. Add half of the cilantro, a pinch of the green chili peppers, and cook for a few more minutes.
  11. Plate and garnish with the remaining cilantro and Serve.
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