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Chicken Karahi
45 minServes 4Nutri-Score C€€
C
45 min
45 minChicken Karahi
what you need
Ingredients
chicken (bone-in pieces, skin removed)Meat800 g
tomatoes (chopped)Produce500 g
onion (finely chopped)Produce1 piece
ginger garlic pastePantry30 g
green chillies (slit)Produce4 pieces
yogurt (whisked)Dairy100 g- cooking oilPantry60 ml
cumin seedsSpices5 g- crushed coriander seeds (crushed)Spices5 g
- red chilli powderSpices5 g
- turmeric powderSpices2 g
- garam masalaSpices4 g
saltSpices8 g
black pepper (crushed)Spices2 g- fresh coriander (chopped)Produce20 g
ginger (julienned)Produce15 g
per serving
Nutrition
446kcal
- Carbs
- 11 g
- Proteins
- 41 g
- Fat
- 26 g
what you’ll use
Tools
Wok
Spatula
step by step
Method
- Step 1
Fry the aromatics
- Heat the oil in a wok and add the cumin seeds.
- Add the chopped onion and fry until golden.
- Stir in the ginger garlic paste and cook until the raw smell disappears.
- Step 2
Brown the chicken
- Add the chicken pieces and fry on high heat until sealed and lightly browned.
- Season with salt, red chilli powder and turmeric.
- Stir well so the spices coat the chicken.
- Step 3
Cook with tomatoes
- Add the chopped tomatoes and green chillies.
- Cover and cook until the tomatoes break down and the oil separates.
- Step 4
Add yogurt and finish
- Lower the heat and stir in the whisked yogurt, crushed coriander seeds and black pepper.
- Cook until the gravy thickens and the chicken is tender.
- Sprinkle the garam masala, fresh coriander and julienned ginger, then serve hot.