Ingredients with Measurements:
- 1 kg chicken, cut into small pieces
- 2 cups chopped tomatoes
- 2 cups chopped onions
- 1 cup chopped green chilies
- 1/2 cup chopped cilantro
- 1/2 cup vegetable oil
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon cumin seeds
- 1 tablespoon coriander powder
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- Salt to taste
Special Equipment Needed:
- Karahi or wok
Step-by-Step Instructions:
1. Heat oil in a karahi or wok over medium heat.
2. Add cumin seeds and let them splutter.
3. Add onions and sauté until golden brown.
4. Add ginger and garlic paste and sauté for 2 minutes.
5. Add chicken and cook until it changes color.
6. Add tomatoes, green chilies, coriander powder, red chili powder, turmeric powder, and salt. Mix well.
7. Cover and cook for 15-20 minutes or until the chicken is cooked through.
8. Remove the lid and cook for another 5-10 minutes or until the gravy thickens.
9. Garnish with cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Vegetable oil can be substituted with ghee or butter.
Variations:
- Add potatoes or bell peppers for a different flavor.
- Use bone-in chicken for a richer flavor.
Tips and Tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of green chilies according to your taste.
- Cook the chicken on medium heat to prevent it from becoming tough.
Storage Instructions:
Store leftovers 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 in the karahi or wok for an authentic look.
Garnishes:
Garnish with cilantro or green onions.
Pairings:
Serve with naan or rice.
Suggested Side Dishes:
Serve with a side of raita or salad.
Troubleshooting Advice:
- If the gravy is too thin, cook uncovered until it thickens.
- If the chicken is tough, cook on low heat for a longer time.
Food Safety Advice:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food History:
Karahi is a popular Pakistani and Indian dish that is traditionally cooked in a wok-like pan called a karahi.
Flavor Profiles:
Spicy, tangy, and savory.
Serving Suggestions:
Serve hot with naan or rice.
Related Categories
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Region: Pakistani