Chicken karahi is one the most popular dishes available in restaurants all over the country. This dish always remind me of my childhood trips to the northern mountains. Every restaurant serves it. Things don't soften quickly at those altitudes so chicken is the ideal ingredient to use for quick cooking. There can be multiple reason but the one I like is the time it takes to cook. It hardly takes 30-35 minutes and you have a delicious, healthy meal which is enjoyed by one and all. Its a beautiful combination of tomatoes and spices.
IngredientsChicken 2- 3 lbs 1 whole cut into 20-22 pcs
Tomatoes 3 large or 5 medium
Green chili 3-5
Garlic 5 cloves chopped
Ginger 1 inch pc cut in julienne
Salt 1 1/2 tsp or to taste
Red chili flakes 1 tsp
Turmeric 1/4 tsp
Garam Masala 1 tsp +1/2 tsp
Cumin powder 2 tsp
Lemon juice 2 tbsp
Coriander leaves 1/2 cup
Oil 1/4 cup
MethodPut chicken in a bowl and pour lemon juice over it. Sprinkle turmeric and let sit for 5 mins.
Heat oil in a pan and add chopped garlic. Fry for a couple of minutes and add chopped tomatoes.
Add salt, cumin powder, chili flakes and 1 tsp of garam masala.
Cook till tomatoes melt in the oil and you don't see tomato chunks any more. around 5-8 minutes.
Add chicken and cover. Let cook for 5-8 minutes on medium high.
Remove the lid and if you see a lot of water, increase the heat and start frying the chicken.
Keep browning/bhunofying the chicken until all the water has evaporated the masala has becomes dark in color.
Sprinkle green chili, ginger and cover on low heat for another 2-3 minutes.
Take it off the heat and add cilantro leaves and sprinkle garam masala.
Serve hot with naan or roti.
Cooking time may vary according to the size of the chicken pcs.