Chicken Karahi Restruant Style

 Chicken Karahi Restruant Style

Hey Friends 😋....This chicken karahi recipe is a traditional Pakistani dish that is loaded with fresh ginger, garlic and spices. Plus it can be prepared quickly and easily, which makes for a great weeknight meal! So What are you waiting for.....! Try this One😜.

On every weekend in my family we love to eat Chicken karahi.....You can say that it is the National Dish of Pakistan whenever there is weekend and when we want to go outside or guest are coming to your house the most important dish is Chicken Karahi..... Because it's taste is so nice that every time i take the first bite of chapati and chicken Karahi i just forget the whole world ......😜

So i thought why not i share this easy but mouth watering dish with my friends .......! I know i know your Mama is the best cool and her chiken karahi is the best karahi in world and we love our mother so much......No body can deny this that every mother has a unique taste in their hands.....! Well just try this new recipe your mama will also love this recipe😋.

What you need:

• 
  
• 2 tbsp oil 
• 2 tsp of ghee
• 1 small onion finely chopped
• 8 garlic cloves crushed
• 3/4 inch ginger crushed
• 1-2 Serrano or Thai green chili peppers whole
• 2.2 lbs skinless, bone-in chicken
• 8 small (around 600 grams) tomatoes (I use Roma or Vine) diced
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili powder or to taste
• 2 tsp kosher salt divided
• ¼ cup plain whole-milk yogurt whisked properly
• 1 tsp black peppercorns freshly ground or more to taste 
• 1/2 tsp garam masala
• 2-3 green chili peppers slit in hald
• 1-2 tbsp fresh ginger julienned
• 1 tbsp fresh cilantro chopped.

How to make it:

• Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and lightly cook for 5-6 minutes, or until lightly golden. 
• Add garlic, ginger, and whole green chili pepper and sauté for about a minute.
• Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the color of the chicken changes and it has stopped releasing water. Ad the tomatoes, coriander, cumin, red chili pepper, and remaining salt and sauté for another minute.
• Lower the heat to medium, cover, and allow the chicken cook for 20 minutes, stirring once in between.
• Raise the heat to high and continue to sauté for 10 minutes to finish cooking the chicken and reduce excess liquid.* You will notice the chicken taking on a glossy appearance as the ghee/oil starts to separate.
• Lower the heat to medium, add in the whisked yogurt, and gently sauté for 2-3 minutes. Garnish it with Coriander leaves ....!

Now your tasty Chicken karahi is ready serve it with Rogni Naan and yougurt......you will love this dish...💕