Pakistani chicken Karahi

 Pakistani chicken Karahi

• Here’s a fast and pleasant-tasting formula of Pakistani chicken karahi. The kind of karahi you get on dhabba (street restaurants) of urban center once you trip Asian nation.
• I fried the chicken first just like they do it on Dhabas in Karachi. Why? we all apprehend chicken incorporates a short preparation time compared to mutton. So if you cook chicken in tomato puree it gets either over-cooked and chicken pieces come falling off the bone. Or generally tomatoes have a raw style if broiled on high flame. Both condition will spoil the taste and delicacy of Karahi. So sauteing chicken then adding to tomato puree later helps overcome over-cooking of chicken. And exploitation tomato puree or canned tomatoes rather than contemporary tomatoes are useful as a result of tomatoes unleash carotenoid upon slow preparation. So if you don’t offer contemporary tomato enough time to cook. It gives a raw taste.

• A bright and tempting chicken soft-bo in tomato gravy, served with cut ginger and chilies.
• Course: Main Course
• Cuisine: Pakistani
• Ingredients
• For Chicken
• ½ kg chicken , cut into pieces
• ¼ cup oil
• ¼ teaspoon black pepper powder
• Salt to taste.
• Whole Spices to roast
• 1 teaspoon coriander seed (sabut dhanya)
• 1 teaspoon cumin seeds (sabut zeera)
• 5 red button chillies ( gol lal mirch)
• 1½ inch piece kashmiri red chilli
• ½ teaspoon dry fenugreek leaves (kasuri meethi)
• More spices
• ½ tablespoon chopped garlic
• ¼ teaspoon all spice powder (garam masala)
• ¼ teaspoon turmeric powder
• ¼ teaspoon black pepper powder
• ½ teaspoon red chilli
• ½ tablespoon green chilli paste
• Vegetables
• 1 little (100 gram) onion , terribly finely shredded
• 1 cup tomato puree
• salt to taste
• Garnish
• 1 tablespoon butter (optional)
• 1½ piece ginger , thickly grated
• 2 medium chillies
• 1 lemon sliced in wedges

• Instructions
  Dry roast whole spices (coriander, cumin, red button chili pepper, kashmiri chili pepper, dry fenugreek leaves) and grind into a fine powder. Set aside.
  Heat oil during a pan, add chicken, salt and pepper. Fry for 5 minutes until color changes. Then take away chicken with a slotted spoon and put aside.
  In same oil fry grounded spices and different spices ( shredded garlic, all spices powder, black pepper powder, red chili pepper powder and turmeric) for thirty seconds and so add inexperienced chilli paste, fry for another 30 seconds.
  Throw in onions and cook for three minutes till semitransparent.
  Now pour in tomato puree and salt. Cook for 3-5 minutes until oil separates.
  Add chicken to the gravy and cover. Cook for 10-15 minutes until chicken is tender. (Add ¼ cup water, if required).
  Add 1 tablespoon butter (if using) and ginger. Remove seeds of chilies and cut every into 3-4 length-wise slices. Add to the Chicken Karahi and serve with tandoori nan or chappati and lemon wedges.