Chicken Karahi is a beloved Pakistani dish known for its bold spices and rich flavor. But if you are avoiding tomatoes? This tomato-free version delivers all the traditional taste without compromising on depth or richness. Perfect for those with dietary restrictions or just looking for a twist on the classic.
Ingredients:
- half kg chicken (bone-in preferred)
- half cup yogurt (well-whisked)
- 1 tablespoon ginger garlic paste
- 1 tablespoon red chili powder (adjust to taste)
- 1 tablespoon roasted crushed coriander
- 1 tablespoon roasted crushed cumin
- half tablespoon black pepper
- salt to taste
- 2-3 green chilies (slit)
- 1/4 cup oil or ghee
- 1 tablespoon kasuri methi (dry fenugreek leaves)
- 1 tablespoon garam masala
- fresh coriander for garnish
- julienne ginger for garnish
Step 1:
Heat the oil and ghee in a wok (karahi) on medium heat. Add ginger-garlic paste and sauté for 1 minute until aromatic. Add chicken pieces and cook on high flame until chicken changes color and starts to sear (about 5-6 minutes). Add red chili powder, coriander, cumin, black pepper, and salt. Stir well to coat the chicken evenly in spices.
Step 2:
Lower the heat slightly and add whisked yogurt slowly while stirring to avoid curdling. Cook until the oil separates (about 10 minutes), stirring occasionally. Toss in green chilies and sprinkle kasuri methi. Stir and let it simmer for 5 more minutes.
- Finish with garam masala, julienne ginger, and fresh coriander.
- Serve hot with naan, paratha, or chapati.
0 Comments