Tuesday, July 1, 2014

Chicken Karahi

I broke another glass today. Yes...another one. And as you can see this is not the first one. The number of broken glasses had tolled to 7/8 probably. Some are broken by me...some by my husband. Ohh..yes...we are very good at that. Things have come at such a turn of events that we are thinking of including the estimated cost of a box of glasses in our monthly budget. Lol!!

I was reading an article on recipe testing the other day. It was really very very informative. It said to test every recipe before posting for at least 3 times. Normally I post recipes which I taste to be good and I have done quite a few times in my own kitchen. But after reading that I am determined to post only those which are sure to yield a good taste.:)
Today I am sharing the recipe of Chicken Karahi. I made it a couple of times. Feel free to share your thoughts about it..so that I can improve the recipe later and make the necessary tweaks.

Dish Reminder:

  • If you are not in a position to make paste of onion / tomato then rather than chopping slice them very thinly. They will eventually get mashed up in the cooking process.

 Chicken Karahi
Serves 2


  • 300gm chicken (with bone/boneless)
  • 3 tbsp oil
  • 10gm butter
  • 2 medium onion - paste/thinly sliced
  • 2 medium tomatoes - paste/thinly sliced
  • 1/2 capsicum - diced
  • fresh coriander leaves - chopped
  • 2 green chilies - chopped
  • 2 tsp ginger-garlic paste
  • 1/2 cup yogurt
  • 1 tsp+1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 6-7 peppercorns
  • 1 tsp fennel seeds
  • 2 dried red chilies for making powder and 2 dried red chilies for tempering
  • little fenugreek leaves
  • little nutmeg
  • 1/3 mace (optional)
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Dry roast all the whole spices adding the fenugreek leaves in the last moment. Cool and grind them and make a fine powder out of them. Keep them aside.
  • Heat oil in a pan and fry the chicken pieces in them until they are slightly golden and half cooked.
  • Now put them out of oil and set aside.
  • Now in the remaining oil add cumin seeds and 2 dried red chilies.
  • When they start spluttering add the onion slices.
  • When they are turning a little translucent add the ginger-garlic paste.
  • When the onion turns golden brown add the tomatoes.
  • Cook covered and stir occasionally unless the tomatoes are properly cooked and mashed up.
  • Now add the fried chicken.
  • Add the turmeric and red chili powder.
  • Stir and mix them properly.
  • Now add the 70% of the grounded spices.
  • Stir mixing the chicken with the spices properly.
  • Cook covered and stir in between so that the chicken does not get burn and stick to the bottom.
  • I normally do not add water because the chicken tends to cook in the oil that oozes out of it.
  • But if it seems to dry and the chicken is not properly cooked yet add a little water.
  • Add the yogurt after making a fine batter of it in a cup/bowl. Stir in quickly to avoid lumps and preventing it to cuddle.
  • When the chicken has become soft and tender and all the spices are properly cooked add the remaining of the grounded spices.
  • After stirring in add the diced capsicum and chopped fresh coriander leaves and butter.
  • Now simmer for a more 3-5minutes.
  • Serve hot.

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