Ingredients with Measurements:
- 1 kg chicken, cut into small pieces
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 2 medium-sized onions, finely chopped
- 3 medium-sized tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1/2 cup yogurt
- 1/4 cup oil
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Karahi or a deep frying pan
Step-by-step instructions:
1. Heat oil in a karahi or a deep frying pan.
2. Add cumin and coriander seeds and let them splutter.
3. Add onions and fry until golden brown.
4. Add ginger and garlic paste and fry for a minute.
5. Add tomatoes and green chilies and cook until the tomatoes are soft and mushy.
6. Add red chili powder, turmeric powder, garam masala powder, and salt. Mix well.
7. Add chicken pieces and cook on high heat for 5-7 minutes or until the chicken is browned on all sides.
8. Reduce heat and add yogurt. Mix well.
9. Cover and cook for 15-20 minutes or until the chicken is cooked through.
10. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Yogurt can be substituted with cream.
Variations:
- Add vegetables like capsicum, carrots, and peas for a more nutritious dish.
- Add cashew nuts or almonds for a richer flavor.
Tips and tricks:
- Marinate the chicken in yogurt and spices for a few hours before cooking for a more tender and flavorful dish.
- Use bone-in chicken for a more flavorful dish.
- Use a karahi or a deep frying pan for the authentic taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve in a traditional karahi or a serving dish.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with naan, roti, or rice.
Suggested side dishes:
Serve with raita or salad.
Troubleshooting advice:
- If the chicken is not cooked through, cover and cook for a few more minutes.
- If the dish is too spicy, add more yogurt or cream to balance the flavors.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Kashmiri Chicken Karahi is a popular dish from the Kashmir region of India. It is a spicy and flavorful dish that is traditionally cooked in a karahi, a deep frying pan.
Flavor profiles:
Spicy, tangy, and flavorful.
Serving suggestions:
Serve hot with naan, roti, or rice.
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Region: Indian