½ kg chicken in small chunks,for frying ¼ cup oil,¼ teaspoon of black pepper powder ,salt(as per taste)and whole spices to roast.
Whole spices includes:
1 teaspoon crushed coriander (pisi hui dhanya)
1 teaspoon crushed cumin seeds– (pisa hua zeera)
4 red button chillies – ( gol lal mirch)
1 small piece of kashmiri red chilli.
Half teaspoon of dry fenugreek leaves – (kassuri methi)
1 teapoon chopped garlic
1/2 teaspoon all spice powder – (garam masala)
Half teaspoon turmeric powder.
Red chilli (as per taste)
A tablespoon of green chilli paste.
1 small chopped onion.
1 cup of tomato sauce.
salt as per taste.
1½ piece of ginger – , thickly crunched.
3 small chillies.
Half lemon sliced in wedges.
Roast all the spices for 1 minute on medium flame with continuous stirring in a pan. Then remove the roast spices from the pan,and cool and crushed them into a fine,thin powder. Karahi Spice mix is now ready. You have to use the whole of it or as per your need. Fry the chicken in oil with salt and black pepper for almost 5 minutes until golden brown color appears .when the color has changed, Remove the chicken with a round bottom spoon with sieve, leaving behind the oil in the pan.Add the spices in the pan, that is all spice powder, chopped garlic, black pepper and turmeric and pressed cumin seeds. Fry them for almost a 30 seconds.
Add the green chili paste and spontaneously add red chilli powder. Fry them for almost another 30 seconds.After that add finely chopped onions and fry for almost 3 minutes until onion become golden brown ,Add tomato sauce and cook again for almost 3-5 minutes until oil get separates and color of sauce gets dark.That’s the gain.
Add fried chicken with the spices in it.Cover the lid and cook for almost 10-15 minutes on low flame until chicken is fragile. You can add ¼ cup water only if you want to make puree.
Garnish the Karahi with ginger, and chili.
In Progress 17-03-2020 Tayyaba 308
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