Chicken Kadhai (Chicken Karahi)

Chicken Kadhai (Chicken Karahi)

  1. Chicken 2 Kg
  2. Tomatoes 5-6
  3. Ginger & garlic paste 2 tbsp
  4. Onions 3 medium
  5. Coriander powder 2 & 1/2 tsp
  6. Salt 2 tsp full
  7. Cumin seeds 3 tsp
  8. Black pepper 1 tsp
  9. Crushed red chillies 2 tsp
  10. Fresh coriander half bunch
  11. Green chillies 4-5 (chopped)
  12. Green chillies 4-5 (sliced)
  13. Ginger (cut in julian) few sticks
  14. Butter 2 tbsp
  15. Yogurt 2 cup
  16. Fenugreek leaves (Kasuri Methi) 3 tbsp
  17. Oil 1 cup

Recipe

  1. Heat oil in a pan.
  2. Add chicken and golden fry it.
  3. Now place chicken aside in a tray and leave oil in pan.
  4. Add onions and golden fry it in that oil.
  5. Now add ginger & and garlic paste mix well then add tomatoes and 2 tbsp water in it.
  6. Cook till tomatoes become soft paste.
  7. Add salt, crushed red chillies, black pepper powder, coriander powder and cumin seeds.
  8. Cook for 2 minutes.
  9. Add chicken mix well then add yogurt, flame low to medium.
  10. Cover with a lid till chicken is completely cooked and oil comes on surface.
  11. Add fenugreek leaves, ginger (julian), chopped green chillies and fresh coriander.
  12. Cover with lid for 1-2 minutes
  13. Add butter and green chillies (sliced).
  14. Wait for butter to melt.
  15. Serve hot.

Chicken White Karahi

  1. Chicken 500 grams
  2. Yogurt 250 grams
  3. Ginger garlic paste 2 tbsp
  4. Green chilies 4-5
  5. Crushed coriander seeds 1 tbsp
  6. Crushed cumin seeds 1 tbsp
  7. Crushed black pepper 1 tsp
  8. Cream ½ cup
  9. Oil 1 cup
  10. Salt 1 tsp
  11. Ginger 1 medium piece
  12. Fresh coriander ½ bunch

Recipe

  1. Heat oil in pan and fry the chicken till slightly brown. Then add ginger garlic paste, cook for a minute.
  2. Add crushed cumin seeds, crushed coriander seeds, crushed black pepper, yogurt, and 1-1/2 cup of water; cook on high flame until chicken tender.
  3. Add green chilies and cream cook mix it well and remove from heat.
  4. Garnish with ginger and chopped coriander.
  5. Serve it.

Chicken Tikka Karahi (Kadhai)

For Chicken Tikka:
  1. Chicken (cut in small pieces) 1/2 kg
  2. Red chili powder 1/2 tbsp
  3. Crushed red chilli 1/2 tbsp
  4. Roasted and crushed cumin 1 tsp
  5. Coriander crushed 1 tsp
  6. Ginger garlic paste 1 tbsp
  7. Salt 1/2 or to your taste
  8. Yogurt 3/4 cup
  9. Lemon juice 3 tbsp
  10. Coal 1 piece
For Karahi:
  1. Tomatoes (cut into halves) 250 gm
  2. Ginger garlic paste 2 tbsp
  3. Chili powder 1 tsp
  4. Crushed red pepper 2 tsp
  5. Coriander seeds crushed 1, 1/2 tsp
  6. Crushed cumin seeds 1, 1/2 tsp
  7. Turmeric powder 1 tsp
  8. Salt to taste
  9. Ginger (cut into julienne) 1 inch piece
  10. Green chilies 3–4
  11. Few Coriander leaves
  12. Dry fenugreek leaves 1/2 tsp
  13. Oil 8 tbs

Recipe

  1. Marinate the chicken pieces with red chili powder, crushed red chillie, roasted crushed cumin, crushed coriander, ginger garlic paste, salt to taste, yogurt, cream and lemon juice for 30 to 40 minutes.
  2. Now you can either pan fry, grill in oven, Bar B.Q. or cook in a pan till all the moisture dries and the chicken is comletely cooked.
  3. Heat a wok on medium heat and pour oil in it.
  4. Now add tomatoes with ginger garlic paste, saute for a while.
  5. Add in 1/2 cup water, mix well and cover with a lid, turn up the heat to high.
  6. Cook till tomatoes are well tender, then remove the skins of tomatoes with a pair of tongs.
  7. Using spoon, try to chop tomatoes until well mashed up.
  8. Now add in red chili powder, red crushed red pepper, crushed cumin seeds, crushed coriander seeds, salt to taste and turmeric powder.
  9. Mix well and add in cooked chicken Tikka, stir and let it simmer for a while till well blended in the curry.
  10. Add ginger, green chilies and sprinkle coriander leaves.
  11. Cover the lid and let it simmer gently for 2 minutes.
  12. Then add in dry fenugreek leaves and mix.

Makhni Karahi

  1. Chicken 1 kg (20 pieces) 
  2. Oil ¼ cup 
  3. Ginger & garlic paste 1 tbsp 
  4. Salt 1 tsp 
  5. Red pepper 2 tsp (crushed) 
  6. Black pepper 1 tsp (crushed) 
  7. Coriander 1 tsp (roasted, crushed) 
  8. Cumin 1 tsp (roasted and crushed) 
  9. Allspice 1 tsp 
  10. Butter 2 ounce 
  11. Yogurt ½ cup 
  12. Ginger 1 tbsp (sliced) 
  13. Green chilies 2 (chopped) 
  14. Allspice ½ tsp 
  15. Lemon juice ¼ cup

Recipe

  1. Heat butter and oil in a wok.
  2. Add chicken and fry for 10 minutes. 
  3. Add ginger garlic paste, salt, cover and cook for 15 minutes. 
  4. Then add red pepper, black pepper, coriander, cumin, allspice and yogurt. 
  5. Cover and cook till chicken done. 
  6. Lastly add ginger, green chilies, ½ tsp allspice and lemon juice. 
  7. Serve with nan.