Karahi Chicken (boneless)
Boneless Karahi Chicken- A quick weekday hearty meal.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
- 1 lb chicken (chopped into bite size pieces)
- 1/3 cup yogurt
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1 tsp ginger garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 cup passata or puree from 3 tomatoes
- 3-4 tbsp oil
- 1 tsp kasuri methi (dried fenugreek leaves)
- 1/2 tsp coarse black pepper
- 3 tbsp chopped cilantro
- 2-4 green chilies
- julienned ginger (8-12 slivers)
Instructions
- 1
Marinate the chicken in the marinade ingredients for at least 20 minutes.
- 2
Meanwhile dry roast the coriander and cumin seeds in a pan and then coarsely crush
- 3
When you are ready to cook heat your pan on medium high heat and add the chicken, crushed cumin and coriander, passata, salt and chili powder
- 4
Mix well and cook on medium high heat until the liquid is evaporated and the masala starts to stick to the bottom.
- 5
Add the oil to the pan now and cook the masala on medium heat until the oil rises above the masala (the famous bhunna).
- 6
At this point your chicken is done and you should be able to easily break it. If for some reason you cannot then add a splash of water and simmer on low heat until it's to your liking.
- 7
Add the kasuri methi and black pepper and give it a gentle mix. Adjust seasoning!
- 8
Turn off the stove, top with the garnishes and let it sit for a minute before serving so that all the flavours meld. Eat hot with some naan or chapatai!