Scrumptious Spicy Chicken Karahi :)

Karahi is made in many different ways, but one thing is common its the „Karahi“ : ) Some things taste good only if made in the karahi or Wok : )

I have found this easiest yet the yummiest way to make mines, its cooked very fast with the best results ever!!!

This is how i make this karahi :

 1 kg chicken
4-5 large tomatoes (cubed)
½ tsp kalonji (Nigella Sativa)
½ tsp mustard seeds (Raaii danay)
5-6 tbs fresh lemon juice
- ½ cup oil
3-4 pods of garlic (fresh grated)
1” fresh ginger (julienne cut)
Fresh coriander chopped

                                                                                                                             

 Heat oil in a heavy non stick karahi/Wok
•Sprinkle the mustard seeds and immediately the kalonji
•Don’t let it burn just for seconds and add the chicken
•Sprinkle the lemon juice and stir chicken
•Lemon juice protects the meat to stick and break!
•Fry the chicken till light brown and add the grated garlic
•This kills any rest smell in the meat and gives a nice aroma
•Now add the tomatoes and mix all well
•The tomatoes leave water so stir all without the lid
•Now pour the spices mixed oil and mix all thoroughly
•Don’t add any water, the spice and tomato will make the gravy
•This whole process takes around 20 minutes
•The chicken is done very quickly in fact in the steam : )
•As you see nice thick gravy, remove from the stove

•Sprinkle with chopped coriander and ginger*
•Sprinkle garam masala/cumin powder as you dish out*

Prepare the spices:
2-3 tbs oil in a small bowl
Mix all spices in it!
1 tsp salt or to taste
¾ tsp red chili flakes
½ fennels (saunf)
¾ tsp level turmeric (haldi)
¼ tsp Garam masala and cumin powder to sprinkle in the end

*I don’t add these two spices(Garam masala/Cumin powder) in the preps as they make the gravy turn dark and the beautiful fresh color is faded : )

Enjoy the karahai with naan or home made Chapatti!