Let’s make Chicken Karahi Dry roast the Karahi masala.
1
Cool it down for 5 min, crush the masala with an electric grinder or mortar &pestle.
2
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.
3
Next add the onion, sauté it until they get translucent (make sure they don't turn brown).
4
Add ginger garlic paste and mix it for 30 seconds.
5
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).
6
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.
7
It should look like this before you move on to the next step. Now turn the stove on low for the next step.
8
Add tomato paste, red chili powder, salt, lemon juice, garam masala powder, cilantro, water, chicken cube, water, and coriander powder. Mix well.
9
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.
10
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
11
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