Boneless Chicken Karahi
A quick and easy Boneless Chicken karahi cooked in tomatoes and spices, garnished with green chillies and thinly sliced ginger .
Ingredients
- 550 g Boneless Chicken (cut in small pieces)
- ¼ cup Yoghurt
- 1 cup Tomatoe Puree See Notes
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tbsp Lemon Juice
- 1 tsp Salt
- 1½ tsp Red Chilli Powder
- 1 tsp Kashmiri Red Chilli Powder ( Alt Paprika)
- ½ tsp Turmeric
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- ¼ tsp Cracked Black Pepper
- ½ tsp Garam Masala
- 2-3 Green chilles
- 1 tsp Dried Fenugreek leaves/Methi
- ¼ cup Oil
Garnish
- Chopped Coriander/Cilantro
- Sliced Green Chillies
- Julienned Ginger Slices.
Instructions
- Marinate Chicken with yoghurt, lemon juice and ginger garlic paste for 15 - 20 mins.
- Heat oil in a pan and add marinated chicken. Fry until excess water is evaporated and the chicken changes its colour to white.
- Add salt, red chilli powder, turmeric, Kashmiri red chilli, cumin and coriander powder. Fry for 5-7 minutes until oil starts to separate.
- Add crushed tomatoes and mix. Cook for few minutes until moisture from tomatoes is reduced.
- Sprinkle crushed black pepper, dried fenugreek, garam masala and green chillies. Cover and let is simmer for 10 minutes on low heat.
- Garnish with julienned ginger, chilli and coriander/cilantro. Serve with naan or flat bread.
Notes
- If using fresh tomatoes, blanch them in hot water, remove the skin and chop them finely.