Karahi Chicken (Restaurant Style)
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 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
- • 1/4 teaspoon Salt
- • 1/2 teaspoon Chilli Powder (Hot)
- • 1/4 cup Fresh/Chopped Coriander
- • 1 tablespoon Tomato Paste
- • 2 sliced finely Green Finger Chillies
- • 250 millilitres Curry Base
- • 200g Meat / Veg / Paneer
- • 1/2 teaspoon Coriander Powder
- • slithers Ginger (fresh)
Preparation Steps
add the oil, green cardamom pods and finely sliced onion to a pan and heat on medium until soft and beginning to brown
stir in the garlic and ginger paste and cook for around 30-60 seconds
add the Fenugreek Leaves, Mix Powder, Salt, Chilli & Coriander Powder and stir in well
add the watered down tomato puree and sir through, adding a little base gravy if it's looking too dry
add the fresh chillies and 1/2 of the base gravy and cook for a minute before adding in the meat
cook through for 2-3 minutes before adding the rest of the base gravy and simmer for around 5 minutes
add the fresh coriander, stir through 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