No Tomato Highway Chicken Karhai
Flour & Spice Blog recipe - Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb Boneless chicken cut into bite size pieces
- 7-10 Green Chillies, sliced
- 1 tbsp Chopped Ginger
- 1/2 tbsp Chopped Garlic
- Salt to taste
- 1 tsp Coarse Black Pepper
- 1 tbsp Lemon Juice
- Oil/Ghee for Cooking
- Handful of Coriander leaves
- Julienned Ginger for Garnish
- 1/2 tbsp Coriander powder
- 1/2 tbsp Red Chilli Flakes
- 1/2 tbsp Cumin Seeds
- 1/2 tsp Kasoori Methi
- 1/2 tbsp Chaat Masala
- 1/2 tsp Khatai/Raw Mango Powder
- 1/4 tsp Black Salt
- 1/2 tsp Garam Masala Powder
Instructions
- 1
Dry roast the coriander seeds and cumin seeds in a pan until darker and aromatic, pulse a few times to coarsely grind. Mix in remaining Karhai Masala ingredients
- 2
Add the chopped ginger, garlic and green chillies to the oil, cook for 30 seconds and add the chicken pieces, salt and pepper.
- 3
Saute until ALL the pieces have changed color i.e. no longer look raw
- 4
Add a splash of water and cook on medium heat stirring often and when the chicken is almost done (test by breaking a piece) add the Karhai Masala, Lemon Juice and Julienne Ginger (if using) and stir fry for another minute.
- 5
Turn off the stove.
- 6
Cover the dish and heat a piece of coal on the stove top till you can see parts of it changing color. Put a piece of foil in your wok, place the coal on top, add a splash of oil and as soon as smoke billows from it shut the dish for at least five minutes
- 7
Top with chopped cilantro and serve immediately with your flatbread of choice