Let’s make Chicken Karahi Dry roast the Karahi masala.
Cool it down for 5 min, crush the masala with an electric grinder or mortar &pestle.
In a wok, on medium heat, add oil, and add in the slit seranno pepper, b. cardamom, g. cardamon, cinnamon. Keep stirring as it sizzle for 2 min.
Next add the onion, sauté it until they get translucent (make sure they don't turn brown).
Add ginger garlic paste and mix it for 30 seconds.
Next add chicken and 3 tsp Karahi Masala (that you made earlier) and mix well for 2-4 minutes. Once the chicken is no longer pink (That's 25% cooked).
Add tomatoes, and mix. Cook it for 7-10 minutes stirring occasionally until tomatoes are all infused. well with the chicken and the oil separate.
It should look like this before you move on to the next step. Now turn the stove on low for the next step.
Add tomato paste, red chili powder, salt, lemon juice, garam masala powder, cilantro, water, chicken cube, water, and coriander powder. Mix well.
Now turn the stove on medium. Cook for 20 minutes. Now cover the wok and let it cook for 15 min on low. Add 1 more tbsp tomato paste and mix well.
Cook it open it on low heat for 5 mins. Garnish with ginger and cilantro. Squeeze fresh lemon on top. The whole recipe on the blog twoclovesinapot.com
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