Description
Best Karahi Chicken recipe with juicy chicken, spice kadai masala gravy, smokey onions and capsicum. Restaurant style taste at home!!
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Ingredients
Chicken Marinade
500gramsChicken
¼cupCurd
1teaspoonGinger Garlic Paste
¼teaspoonTurmeric
½teaspoonSalt
½teaspoonChilli Powder
Karahi Masala (makes 4 tbsp)
1tablespoonCoriander Seeds
1teaspoonCumin Seeds
1teaspoonFennel Seeds
2teaspoonBlack Peppercorns
2-3Dry Red Chillies
For the curry
4tablespoonsMustard Oil
1Bayleaf
5-6Peppercorns
1teaspoonJeera
½inchCinnamon
1mediumOnion, finely chopped
2teaspoonGinger Garlic Paste
¼teaspoonTurmeric Powder
1teaspoonRed Chilli
1.5teaspoonCoriander Powder
½teaspoonJeera Powder
2tablespoonsKarahi masala, ground earlier
¾ – 1teaspoonSalt
1inchGinger, julienned
1tablespoonchopped Garlic
2largeTomatoes, roughly pureed
1teaspoonGhee
2whole Red Chillies
8-10Sambar Onion, Pearl Onions, sub with onion petals
1Capsicum, cubed
½teaspoonGaram Masala
1teaspoonKasuri Methi, roasted and ground
1tablespoonButter
1tablespoonchopped Coriander
Instructions
- Marinate chicken for 15-20 minutes by mixing together all the ingredients mentioned under chicken marinade.
- On a low flame, dry roast ingredients mentioned under karahi masala for 2-3 minutes until fragrant. Be careful not to burn the spices. Cool and grind to a powder
Heat mustard oil in a kadai and add whole spices (bay leaf, peppercorns, cinnamon and jeera). Once the jeera starts spluttering, add onions and saute for a minute or two. Then add ginger garlic paste, turmeric powder, chilli powder, coriander powder, jeera powder and 2 tbsp of the karahi masala (dry powder ground earlier) and cook for another minute or two till the raw smell disappears.
- Add salt, julienned ginger and chopped garlic and saute on high heat for a minute. Then add the tomato puree and mix well. Cook the tomato puree for two minutes on high heat till it starts leaving oil on the sides and add the marinated chicken.
- Stir fry the chicken for 2-3 minutes on high heat to roast the chicken and cook the curd.
Add ½-¾ cup water and cover and cook on low for 25 minutes.
- In another pan, heat ghee and add whole red chillies, sambar onions and capsicum and stir fry on high for 2-3 minutes till the onions and capsicum look blistered. High heat cooking adds smokiness.
- Once the chicken has been simmering for 25 minutes, add the roasted onions and capsicum to the chicken and mix well. Add garam masala, kasuri methi and butter and cook for another 5 minutes. Add chopped coriander and turn off the flame. Let this sit for 10 minutes before serving.
