Ingredients with Measurements:
- 1 kg boneless chicken, cut into small pieces
- 1 cup plain yogurt
- 1 cup heavy cream
- 2 medium-sized onions, finely chopped
- 3 medium-sized tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- Salt to taste
- 1/4 cup cooking oil
- Fresh coriander leaves for garnish
Special equipment needed:
- A large karahi or wok
- A blender or food processor
Step-by-step instructions:
1. In a blender or food processor, grind cumin seeds and coriander seeds to a fine powder.
2. Heat oil in a karahi or wok over medium heat. Add onions and sauté until they turn golden brown.
3. Add ginger and garlic paste and sauté for a minute.
4. Add chopped tomatoes and green chilies and cook until the tomatoes are soft and mushy.
5. Add ground cumin and coriander powder, red chili powder, turmeric powder, and garam masala powder. Mix well and cook for a minute.
6. Add chicken pieces and mix well. Cook for 5-7 minutes or until the chicken is cooked through.
7. Add plain yogurt and heavy cream. Mix well and cook for another 5-7 minutes or until the gravy thickens.
8. Add salt to taste and mix well.
9. Garnish with fresh coriander leaves and serve hot with naan or rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 30g
Protein: 35g
Carbohydrates: 10g
Fiber: 2g
Sugar: 6g
Sodium: 600mg
Substitutions for ingredients:
- You can use bone-in chicken instead of boneless chicken.
- You can use Greek yogurt instead of plain yogurt.
- You can use half-and-half instead of heavy cream.
Variations:
- You can add vegetables like bell peppers, carrots, and peas to the karahi.
- You can use lamb or beef instead of chicken.
Tips and tricks:
- Make sure to cook the onions until they turn golden brown for a rich flavor.
- Use fresh ginger and garlic paste for the best taste.
- Adjust the amount of spices according to your taste preference.
- Use a non-stick karahi or wok to prevent the chicken from sticking to the bottom.
Storage instructions:
Store leftover creamy chicken karahi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the creamy chicken karahi in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the creamy chicken karahi in a traditional karahi or wok for an authentic look.
Garnishes:
Garnish with fresh coriander leaves for a pop of color and flavor.
Pairings:
Serve with naan, roti, or rice.
Suggested side dishes:
Serve with raita, cucumber salad, or onion salad.
Troubleshooting advice:
- If the gravy is too thick, add a little water or chicken broth to thin it out.
- If the gravy is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the chicken thoroughly to avoid any foodborne illnesses.
- Store leftover creamy chicken karahi in the refrigerator and consume within 3 days.
Food history:
Karahi is a popular Pakistani and Indian dish that is traditionally cooked in a karahi or wok. It is a spicy and flavorful dish that is usually made with chicken or lamb.
Flavor profiles:
The creamy chicken karahi is a spicy and creamy dish with a rich and tangy flavor.
Serving suggestions:
Serve the creamy chicken karahi as a main dish for lunch or dinner.
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Region: Pakistani