Black Pepper Chicken Karahi

20 Mins Serves 5

              

Karahi is the most loved food of my family, this is one must dish of the menu of any festive meal.

Its simple flavor and hassle-free quick cooking makes it one of my favorite recipe too.

Traditionally, we cook this recipe in a cooking utensil named “karahi”, which is like a wok having a steeper side and wide surface, that helps to braise and give the dish its signature karahi taste.

Fun fact, this cuisine has got its name from the equipment we cook it in.

There are so many versions of karahi, some of them comprise lots of tomatoes and green chilies, some of them have a variety of spices and tomato, while some are tomato-less.

The method I am sharing with you all today is a unique style of karahi, which doesn’t require tomato at all.

Yes! this is a very delicious tomato-less karahi.

The yogurt marination of this dish can be prepared and stored in advance for later use. This will save our preparation time.

Video Recipe

                                                     video recipe: https://youtu.be/ihmTY3PpvTI

More chicken recipes Juicy roasted chicken, Murgh Musalam

Which utensil to use 

It's best to cook this dish in a karahi, cooking it in other utensils will not bring out the authentic taste of this dish. 

Serve with

Since it is a dry curry, any flatbread (tandoori naan, chapati, or paratha) will do with it.

Ingredients

Black Pepper powder or crushed-2 tsp.

Cumin Powder-2 tsp.

Coriander Powder-2 tsp.

Red chili powder- 2 tsp.

Green Chilies - 4 to 5.

Salt - to taste.

Ginger/Garlic paste - 4 tablespoon.

Yogurt- 1/2 cup.

Ginger (Julian cut) - half medium-sized

Green Coriander–chopped

Chicken boneless - 1/2 kg

Directions

1- In a mixing bowl add yogurt, red chili powder, coriander powder, cumin powder, and salt. Mix everything well. Set aside for later use. 

2- In a karahi pour cooking oil, add ginger & garlic paste. Fry till the raw smell of paste subsides. Now add chicken boneless or chicken karahi cut and let it fry till half cooked.

3- Once the chicken is half done, add the prepared yogurt mix. Cook it in a high flame until oil separates. Add ginger Julian cut, green chilies, and green coriander. Turn off the flame and put on the lid.

Voila! ready in 3 steps with fewer ingredients, give this recipe a try.

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