Ingredients with Measurements:
- 1 lb boneless chicken, cut into small pieces
- 2 medium-sized potatoes, peeled and cubed
- 2 medium-sized tomatoes, chopped
- 1 medium-sized onion, chopped
- 2 green chilies, sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- Salt to taste
- 3 tbsp oil
- Fresh coriander leaves for garnish
Special equipment needed:
- A karahi or wok
Step-by-step instructions:
1. Heat oil in a karahi or wok over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger and garlic paste and sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add coriander powder, red chili powder, turmeric powder, and salt. Mix well.
6. Add chicken pieces and cook until they turn golden brown.
7. Add cubed potatoes and mix well.
8. Cover the karahi with a lid and let it cook on low heat for 15-20 minutes or until the chicken and potatoes are cooked through.
9. Add garam masala powder and sliced green chilies. Mix well.
10. Garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-5 servings
Nutritional information:
Calories: 250 kcal
Protein: 20 g
Fat: 15 g
Carbohydrates: 10 g
Fiber: 2 g
Sugar: 3 g
Sodium: 500 mg
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Potatoes can be substituted with bell peppers or cauliflower.
- Green chilies can be substituted with red chili flakes.
Variations:
- Add cream or yogurt to make it a creamy chicken karahi.
- Add cashews or almonds for a nutty flavor.
- Add dried fenugreek leaves for a unique flavor.
Tips and tricks:
- Cut the chicken and potatoes into small pieces for even cooking.
- Use fresh ginger and garlic for maximum flavor.
- Adjust the spice level according to your taste.
Storage instructions:
Store the leftover chicken karahi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken karahi in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve the chicken karahi in the karahi or wok it was cooked in for an authentic presentation.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with naan bread or rice.
Suggested side dishes:
Serve with cucumber raita or a mixed vegetable salad.
Troubleshooting advice:
- If the chicken is not cooked through, cover the karahi with a lid and cook for a few more minutes.
- If the karahi is too dry, add a splash of water.
Food safety advice:
Make sure the chicken is cooked through to avoid foodborne illness.
Food history:
Chicken karahi is a popular Pakistani and North Indian dish that is named after the karahi or wok it is cooked in.
Flavor profiles:
Spicy, tangy, and savory.
Serving suggestions:
Serve hot with naan bread or rice.
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Region: Pakistani