Home KARAHI BONELESS CHICKEN KARAHI

BONELESS CHICKEN KARAHI

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Here is a recipe for boneless chicken karahi:

Fixings:

500 grams boneless chicken, cut into little pieces
3 tablespoons oil or ghee
1 huge onion, finely hacked
2 tomatoes, finely hacked
2 green chilies, cut the long way
1 tablespoon ginger glue
1 tablespoon garlic glue
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red stew powder (acclimate to taste)
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
Salt to taste
New coriander leaves, hacked (for decorate)
Ginger cuts (for embellish)
Lemon wedges (for serving)
Directions:

Heat oil or ghee in a huge container or karahi over medium intensity.
Add the cleaved onions and sauté until brilliant brown.
Add ginger glue and garlic glue, and sauté briefly until the crude smell vanishes.
Add the hacked tomatoes and cook until they turn delicate and soft.
Add cumin powder, coriander powder, red stew powder, turmeric powder, and salt. Blend well and cook briefly.
Add the boneless chicken parts of the dish and mix well to cover the chicken with the flavor combination.
Cover the dish and let the chicken cook on medium intensity for around 15-20 minutes, or until it is delicate and cooked through. Mix sometimes to forestall staying.
When the chicken is cooked, eliminate the top and increment the intensity to medium-high. Cook for a couple of additional minutes to vanish any overabundance dampness and thicken the sauce.
Sprinkle garam masala over the chicken and blend well.
Embellish with newly cleaved coriander leaves and ginger cuts.
Serve hot with naan or rice, alongside lemon wedges as an afterthought.
Partake in your tasty boneless chicken karahi!

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