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How to Make Speedy 🥘🍗Dhaba Style Chicken Karahi🍗🥘
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The number of servings that can be served to make 🥘🍗Dhaba Style Chicken Karahi🍗🥘 is 4-5 servings. So ensure that this portion is sufficient to serve for your self and your beloved family.
Oh sure, just to add, the time needed to cook 🥘🍗Dhaba Style Chicken Karahi🍗🥘 is estimated to be around 30min.
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Chicken Karahi or Chicken Kadai is a spicy, homestyle chicken curry with fragrant spices and fresh ginger.
And a thick, circular, metal cooking pot, similar to a wok that is used in Indian cooking for curries, sautéed vegetables and deep frying.
Ingredients and spices that need to be Take to make 🥘🍗Dhaba Style Chicken Karahi🍗🥘:
- 500 grams Boneless Chicken Breasts
- 6-8 chopped tomatoes (peeld)
- 1 medium size onion (make a paste)
- 1 tsp garlic paste 1 tsp ginger paste
- 1 tsp red chili powder or (kashmiri chilli powder)
- 1 tsp freshly ground black pepper
- 1 tsp chilli flakes 1 tsp garam masala 1 tsp white cumin seed
- 1/2 tsp turmeric powder 1 tblsp dried fenugreek leaves
- 3 tblsp yoghurt (beat well with fork)
- 1/4 cup vegetable oil 1/2 cup water salt to taste
- 2 tblsp chopped coriander
- 2-3 green chilis (optional) dash of lemon juice
- 1 inch" ginger piece Julian cut
Steps to make to make 🥘🍗Dhaba Style Chicken Karahi🍗🥘
- Cut chicken breasts into chunks.
Roughly chop the tomatoes without skin and ginger,garlic paste.
- Heat oil in a pan on medium heat. Add the onions and sauté until they start to turn golden.
- Add ginger and garlic and cook for one minute while constantly stirring.
Add the chicken to the pan and sauté (until the chicken has turned white).
- Add all the dried spices (red chili powder, garam masala, white cumin,turmeric,chilli flakes, dried fenugreek leaves and salt) and cook for 30 seconds while constantly stirring.
- Immediately add ½ cup water to the pan to prevent the spices from burning and follow it with the chopped tomatoes.
- Leave to cook on medium to low heat for approximately 15 to 20 minutes or until the tomatoes have completely dissolved.
- Add the yoghurt mix well and cook for 5 minutes longer if the chicken isn't tender yet. All the spices will infuse into the chicken and by the time it's tender they'll be infused into the chicken – yumyy!
- Taste and adjust spices. Add salt to taste.
Garnish with ginger,green chilis and coriander served separately. before serving as well as a dash of lemon juice.
Add a little water and cook for 5 to 10 minutes longer if tomatoes and ginger haven't dissolved completely before taking off the stove.
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