Karahi Chicken (From Scratch / Base Free)
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 3 tablespoons Vegetable Oil
- • 2 Cardamom Pods
- • 1 medium Brown/White Onion
- • 1 tablespoon Garlic & Ginger Paste
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1 tablespoon Mix Powder / Curry Powder
- • 1/2 teaspoon Salt
- • 1/2 teaspoon Chilli Powder (Hot)
- • 1/4 teaspoon Cumin Powder
- • 1/4 teaspoon Turmeric Powder
- • 1/4 teaspoon Sugar
- • 1/2 teaspoon Coriander Powder
- • 1 tablespoon Tomato Paste
- • 2 sliced finely Green Finger Chillies
- • 250 millilitres Water
- • 200g Meat / Veg / Paneer
- • 1/4 cup Fresh/Chopped Coriander
- • (OPTIONAL) slithers Ginger (fresh)
Preparation Steps
add the oil, green cardamom pods and finely sliced onion to a pan and heat on low/medium until soft and beginning to brown and caramalize. Dont rush, this should take around 7 minutes
stir in the garlic and ginger paste and cook out for around 30-60 seconds
add the mix powder, fenugreek leaves, salt, chilli, cumin, tumeric and coriander powders and the sugar and stir in well
allow to cook out for a minute or two then add the chopped tomatoes, watered down tomato puree and sir through, adding a little boiling water if it's looking too dry and fry for a minute
add most of the fresh chillies and cook for a couple of minutes to infuse the flavours before adding the boiling water
allow to reduce for a minute before adding in the meat and coating well. Cook through for a couple of minutes
add the fresh coriander then stir to incorporate
serve when the meat is cooked through and the sauce is the thickness you require with a sprinkle of fresh coriander, the leftover sliced chillies and a few slithers of fresh ginger