Ingredients with Measurements:
- 1 lb boneless chicken, cut into small pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 green chili, chopped
- 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
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Karahi or wok
Step-by-step instructions:
1. Heat the oil in a karahi or wok over medium-high heat.
2. Add cumin seeds and let them crackle.
3. Add chopped onions and sauté until they turn translucent.
4. Add ginger paste and garlic paste and sauté for a minute.
5. Add chopped tomatoes and green chili and cook until the tomatoes turn soft.
6. Add coriander powder, red chili powder, turmeric powder, and salt. Mix well.
7. Add chicken pieces and mix well until the chicken is coated with the masala.
8. Cover the karahi or wok and cook for 10-15 minutes or until the chicken is cooked through.
9. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 8g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Green chili can be substituted with red chili flakes.
Variations:
- Add sliced bell peppers and onions for a colorful and flavorful variation.
- Add a dollop of yogurt on top for a creamy twist.
Tips and tricks:
- Use boneless chicken for a quicker cooking time.
- Use fresh ginger and garlic for a more authentic flavor.
- Adjust the spice level according to your taste.
Storage instructions:
Store leftover ginger chicken karahi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve ginger chicken karahi in the karahi or wok it was cooked in for an authentic presentation.
Garnishes:
Garnish with fresh coriander leaves for a pop of color and flavor.
Pairings:
Serve with naan bread or rice for a complete meal.
Suggested side dishes:
Serve with a side of raita or cucumber salad for a refreshing contrast to the spicy ginger chicken karahi.
Troubleshooting advice:
- If the chicken is not cooked through, cover and cook for a few more minutes.
- If the masala is too dry, add a splash of water to loosen it up.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F to avoid foodborne illness.
Food history:
Ginger chicken karahi is a popular Pakistani and North Indian dish that is traditionally cooked in a karahi or wok.
Flavor profiles:
Ginger chicken karahi is a spicy and flavorful dish with a blend of ginger, garlic, and aromatic spices.
Serving suggestions:
Serve ginger chicken karahi as a main dish for lunch or dinner.
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Region: Pakistani