Dhaba Chicken Karahi Recipe

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Dhaba Chicken Karahi Ingredients:

Dhaba Chicken Karahi Recipe

Dhaba Chicken Karahi Recipe

  • 4 tbs butter
  • 4 tbs cooking oil
  • 2lb chicken cut into 3 inch pieces
  • 1 tbs freshly crushed garlic
  • 1 tbs freshly crushed ginger
  • 1½ lb finely chopped fresh tomatoes
  • 1½ tsp salt (or to taste)
  • 2 tsp dry coarsely ground coriander
  • 2 tsp coarsely ground cumin
  • 1 tsp ground black pepper
  • 1 tsp red chilli flakes
  • 1 tsp garam masala
  • 1 cup low fat yogurt (beaten with a fork)
  • 2 tbs dry methi (fenugreek)
  • 1 tbs finely sliced (or grated) fresh garlic
  • 6 tbs freshly sliced green coriander
  • 3 sliced jalapenos (optional)

How to make Dhaba Chicken Karahi:

  • In a small bowl add the salt, dry coriander, cumin, ground black pepper, chillie flakes and garam masala – dry masala mixture.
  • Wash the chicken pieces in cold water and drain.
  • Place the butter and oil in a non-stick pan, when butter melts add half the chicken pieces and fry on full heat until chicken turns a golden brown, remove into a dish, fry the second half of the chicken and remove.
  • In the remaining oil and butter mixture, add ginger and garlic fry for two minutes, then add the tomatoes, and half the dry masala mixture.
  • Mix well and add a cup of water, cook covered until the liquids from the mixture dry up and the mixture is bhuned (oil separates). Keep stirring from time to time so mixture doesnt stick.
  • Add chicken and stir in yoghurt, cook on medium heat and bhun again.
  • Add the remaining dry masala mixture (add an extra 1 tsp red chillie flakes and 1 tsp ground black pepper for a hotter dish!)
  • Add 2 tbs dry methi (fenugreek) and the freshly sliced garlic (YES this is unusual!).
  • Mix well, cooked covered for 5 mins on very low heat, add the thinly sliced ginger, garnish with freshly sliced green coriander and fresh jalapenos.

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