Name: Chicken Karahi
Ingredients: 2 tbsp Ghee; 5-6 tbsp Vegetable/Olive Oil; 3 Bay Leaves; 1 Cinnamon Stick (2 inch); 15 - 20 Black Peppercorns; 800g - 1kg Whole Chicken cut up (or Thighs ~cut into bite-size pieces); 1 - 1 ½ tsp Salt (adjust as required); 3 Garlic and Ginger blocks; 5 Large Tomatoes ~blitzed or halved; 1 tsp Turmeric (optional); ½ tbsp Cumin Powder; ½ - ¾ tbsp Coriander Powder; ½ tbsp Kashmiri Chilli Powder; 1 tsp Black Pepper Powder; 3 - 4 Green Bullet Chillies ~sliced; 1 ½ tbsp Natural Yoghurt (optional); 1 - 1 ½ tsp Garam Masala; Pinch of Kasuri Methi (Dried Fenugreek); Large pinch of Fresh Coriander; Fresh Ginger ~sliced

Ingredients

Servings:

2 tbsp Ghee

5-6 tbsp Vegetable/Olive Oil

3 Bay Leaves

1 Cinnamon Stick (2 inch)

15 - 20 Black Peppercorns

800g - 1kg Whole Chicken cut up (or Thighs ~cut into bite-size pieces)

1 - 1 ½ tsp Salt (adjust as required)

3 Garlic and Ginger blocks

5 Large Tomatoes ~blitzed or halved

1 tsp Turmeric (optional)

½ tbsp Cumin Powder

½ - ¾ tbsp Coriander Powder

½ tbsp Kashmiri Chilli Powder

1 tsp Black Pepper Powder

3 - 4 Green Bullet Chillies ~sliced

1 ½ tbsp Natural Yoghurt (optional)

1 - 1 ½ tsp Garam Masala

Pinch of Kasuri Methi (Dried Fenugreek)

Large pinch of Fresh Coriander

Fresh Ginger ~sliced

Instructions

Heat oil in a pan, add bay leaves, cinnamon stick, and black peppercorns.

Add chicken and cook until browned.

Add garlic and ginger blocks, cook until fragrant.

Add tomatoes, turmeric, cumin powder, coriander powder, and Kashmiri chilli powder. Cook until the oil separates.

Add salt, black pepper powder, and garam masala. Mix well.

Add green chillies and cook for 2-3 minutes.

Add natural yoghurt (if using) and mix well.

Simmer the curry for 10-15 minutes or until the chicken is cooked through.

Garnish with fresh coriander and serve hot.

Chicken Karahi

Ingredients

Instructions

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