II Karahi Chicken II

Ingredients: (Serves 4)

  • 1Kg. / 21/2 ld-3 lb Chicken, skinned, cleaned and cut into 8 pieces
  •  2 tsp. Ginger-garlic paste
  • 2 Green chillies, chopped
  • 3 medium Onions, Peeled and sliced
  • 3 medium tomatoes, halved and sliced
  • 3 Dry Red Chillies
  • 2 tbsp. Coriander (Cilantro) chopped
  • 2-3 cardamom pods
  • 4 black Peppercons
  • 2 cloves
  • 1"  piece Cinanamon
  • 1/2 tsp. cumin seeds
  • Salt to taste
  • 1/2 tsp Turmeric powder
  • 1 tsp. Garam Masala powder
  • 1/2 tsp red chili powder or to taste
  • 2 tbsp. Plain yogurt (Curd)
  • 4 tbsp. lemon juice
  • 2 tbsp. coriander powder (dhania powder)
  • 3 tbsp. Oil
  • 1-2 tbsp. Ginger, julienned

Preperation :

  • Heat Oil in a karahi (wok) and add cinamon, cloves,peppercons,  cardamom and cumin seeeds. Allow to crackle.Now add Onions, fry until golden brown. Add the tomatoes and stir well.
  • Add ginger-garlic paste, garammasala, chilli powder, salt. Lower the heat and stir fry for 3-5 minutes.
  • Add the chicken pieces, 2 at a time and stir fry for atleast 7 minutes or until spice mixture has completely penetrated into chicken.
  • Add stirred yougut and mix well.
  • Now cover the pan and lower the heat. Cook for about 15 minutes or until chicken is completely done. Keep checking occasionally to make sure its not sticking to the karahi.
  • Serve hot, add  lemon juice and garnish with fresh coriander, ginger juliennes and green chilies.

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