Back to 4 servings 120 ml oil 1 small chicken, (approx 700-800g or 1.3-1.7lb, bone in and cut into curry pieces 5 medium sized tomatoes, (do NOT blend or purée, very finely diced ) 1 bulb garlic, approximately 2.5 tbsp, minced 2 tbsp ginger, minced 1 tsp salt, or to taste 2 tsp paprika/kashmiri red chilli ), (essential for a red colour 1.5 tsp crushed black pepper 1 tsp chilli flakes 0.5 tsp cumin powder 0.5 tsp coriander powder 1 tsp kalonji, onion seed, optional 2 green chillies, slit in half lengthwise 0.5 bunch coriander, chopped 0.25 cup ginger, cut into matchstick pieces
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Heat the oil in a karahi dish, wok, cast iron skillet, or any pan suitable for stir frying, keeping the flame on high for the entire duration.2 Step 2: Add the chicken and fry, stirring constantly, until the chicken begins to take on a golden colour in some places.3 Step 3: Add the minced ginger and garlic. Fry alongside the chicken, stirring constantly and ensuring nothing burns. Continue until the raw smell of the ginger and garlic begins to fade.4 Step 4: Add all the chopped tomatoes and spices. Stir in and allow to cook on high, stirring to ensure nothing catches at the bottom of the pan.5 Step 5: Continue to cook for about 20 minutes over high heat. The oil will separate, the tomatoes will thicken and begin to coat the chicken, and holes will begin to bubble in the gravy. The chicken should be cooked through once the oil rises to the top and the holes come through.6 Step 6: Add the coriander and green chillies, stir in, turn the heat down to low, and allow everything to simmer together for 5 minutes with the lid off.7 Step 7: Serve with the matchstick-cut ginger and additional coriander or green chilli if desired.getsaucepan.com/r/38e9f88c-66b5-4694-9710-aa851821e522 · Original: https://fatimacooks.net/chicken-karahi-recipe-pictures-tips-authentic/
