Chicken Karahi Recipe | چکن کڑاہی | How To Make Restaurant Style Chicken Karahi | Cook With Sheem

-Chicken with bone small pieces 1 Kg
-Garlic (lehsan) paste 1 Table Spoon
-Red chili (lal mirch) Sabit ½ tsp or to taste
-Salt (namak) 1tsp or to taste
-Turmeric (haldi) powder ¼ tsp
-Water (pani) ½ cup
-Tomatoes (tamatar) 2
-Dried coriander (khuskh dhania) powder 1 ½ tsp
-Cumin seeds (zeera) powder 1 tsp
-Green chilies (hari mirch) chopped 3
-Cooking oil ½ cup or clarified butter (ghee)
-Ground mixed spices (garam masala) ½ tsp
-Black pepper (kali mirch) powder ¼ tsp
Directions:
-In a pan, on medium flame add oil and sliced onions fry onions until golden
- Add chicken, cook and keep stirring until colour of chicken changes
-In another Pan, add tomatoes and add glass of water to it. Cover and cook it for 10 mins on medium flame.
-Remove the skin of the tomatoes. Then, mash the tomatoes, add to the chicken and Mix well.
-On high flame, add dried coriander powder, cumin seeds powder, green chilies, and ginger. Cook it for 2 mins on high flame.
-On high flame, add cooking oil and cook it for 4-5 mins.
-In a bowl, add yogurt and tetra-pack cream. Mix well.
-On low flame, add the yogurt and tetra pack cream. Mix well and cook it for 3-4 min on high flame.
- Add all the spices, red chili powder, salt, turmeric powder, Garlic paste and water. Mix well. Add ground mixed spices and black pepper powder. Mix well and cook it for 1 min on high flame.
-Garnish it with lemon, green chilies, fresh coriander, and ginger.
-Dish out, serve, and enjoy with nan or roti.