🥘🍗Dhaba Style Chicken Karahi🍗🥘

How to Make Speedy 🥘🍗Dhaba Style Chicken Karahi🍗🥘

🥘🍗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🍗🥘:

  1. 500 grams Boneless Chicken Breasts
  2. 6-8 chopped tomatoes (peeld)
  3. 1 medium size onion (make a paste)
  4. 1 tsp garlic paste 1 tsp ginger paste
  5. 1 tsp red chili powder or (kashmiri chilli powder)
  6. 1 tsp freshly ground black pepper
  7. 1 tsp chilli flakes 1 tsp garam masala 1 tsp white cumin seed
  8. 1/2 tsp turmeric powder 1 tblsp dried fenugreek leaves
  9. 3 tblsp yoghurt (beat well with fork)
  10. 1/4 cup vegetable oil 1/2 cup water salt to taste
  11. 2 tblsp chopped coriander
  12. 2-3 green chilis (optional) dash of lemon juice
  13. 1 inch" ginger piece Julian cut

Steps to make to make 🥘🍗Dhaba Style Chicken Karahi🍗🥘

  1. Cut chicken breasts into chunks.
    Roughly chop the tomatoes without skin and ginger,garlic paste.
  2. Heat oil in a pan on medium heat. Add the onions and sauté until they start to turn golden.
  3. 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).
  4. 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.
  5. Immediately add ½ cup water to the pan to prevent the spices from burning and follow it with the chopped tomatoes.
  6. Leave to cook on medium to low heat for approximately 15 to 20 minutes or until the tomatoes have completely dissolved.
  7. 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!
  8. 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.
  9. #Tip

    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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