Ingredients with Measurements:
- 1 kg chicken, bone-in and skinless
- 1/2 cup vegetable oil
- 2 onions, finely chopped
- 4 tomatoes, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon red chili flakes
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Large wok or karahi
Step-by-step instructions:
1. Heat the oil in a large wok or karahi over medium heat.
2. Add the cumin and coriander seeds and fry for 30 seconds until fragrant.
3. Add the onions and fry until golden brown.
4. Add the ginger and garlic paste and fry for 1-2 minutes until fragrant.
5. Add the tomatoes and cook until they break down and form a thick sauce.
6. Add the red chili flakes, turmeric powder, and garam masala and fry for 1-2 minutes.
7. Add the chicken and mix well with the sauce.
8. Cover the wok and cook for 20-25 minutes until the chicken is cooked through.
9. Remove the lid and cook for another 5-10 minutes until the sauce thickens and the oil separates.
10. Garnish with fresh coriander leaves 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: 25g
- Protein: 25g
- Carbohydrates: 10g
- Fiber: 2g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Vegetable oil can be substituted with ghee or butter.
- Red chili flakes can be substituted with fresh green chilies.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes for a more hearty dish.
- Use boneless chicken for a quicker cooking time.
- Add cream or yogurt for a creamier sauce.
Tips and tricks:
- Use a karahi or wok for authentic flavor and texture.
- Use fresh spices for the best flavor.
- Adjust the spice level to your liking by adding or reducing the amount of red chili flakes.
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 transfer to a serving dish.
- Garnish with fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with naan bread or rice.
Suggested side dishes:
- Cucumber raita
- Onion salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, cook uncovered for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of water or chicken broth.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Chicken karahi is a popular dish in Pakistan and North India.
Flavor profiles:
- Spicy, tangy, and aromatic.
Serving suggestions:
- Serve hot with naan bread or rice.
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Region: Pakistani