What is Chicken Karahi?

Chicken Karahi is a fiery stew-like dish beginning from the Indian subcontinent. It's made with marinated chicken cooked in a wok with a blend of flavors, flavors, and ringer peppers.




Trimmings:


- 1 whole chicken, skinless and cut into 14-16 pieces

- ⅓ cup oil

- 1 red onion, hacked

- ⅓ cup plain yogurt

- 1 ½ teaspoon cumin

- 2 teaspoon coriander seeds, crushed

- 1 ½ teaspoon kashmiri lal mirch or cayenne

- ¾ - 1 teaspoon salt

- ½ teaspoon dull pepper

- 1 tablespoon ginger garlic stick

- 5 tomatoes, hacked

- ¼ cup water

- ½ cup cilantro, hacked

- 2-3 green chilies, cut longwise


Bearings:


1. Heat oil in a wok over medium power.

2. Add severed onions and singe until they start to brown (6-7 minutes).

3. Add the chicken pieces and blend until got together with the onion.

4. Add yogurt, cumin, coriander seeds, red stew powder, salt, pepper, and ginger garlic stick. Blend until the chicken pieces are covered.

5. Continue to blend for around 5-6 minutes on extreme focus.

6. Add tomatoes, cilantro, and green chilies. Blend and add water.

7. Cover the wok with a top, turn the fire to medium-low, and let it cook for 20 minutes.

8. Take out the top, turn the fire to high, and let the water disappear (10-15 minutes).

9. Yet again blend and add more cilantro and green chilies at whatever point needed.


Food Information (assessed):


Per serving (serves 6):


- Calories: 420

- Protein: 35g

- Fat: 24g

- Splashed Fat: 4g

- Cholesterol: 60mg

- Carbs: 20g

- Fiber: 2g

- Sugar: 5g

- Sodium: 400mg


Tips and Assortments:


- Use boneless chicken for more straightforward cooking and less wreck.

- Add potatoes, ring peppers, or various vegetables to make it a liberal dining experience.

- Change the zing level anyway you would like by adding basically bean stew powder.

- Present with naan, rice, or roti for an all out feast.