Chicken Tandoori Karahi
Chicken Tandoori Karahi is a delicious and spicy chicken gravy, flavorful and yummy. Goes perfectly well with naan/roti or zeera rice. The chicken pieces are marinated in yogurt and spices , then pan fried and added to the tomato based gravy, making the chicken tender and full of flavour.
Chicken Tandoori Karahi
Serves - 5-6
Duration - Marination time - 60 mins
Cooking time - 30 mins
Ingredients
Chicken Tikka (Marination)
- Chicken - 1 kg
- Ginger garlic paste- 1 tsp
- Chaat masala- 1 tsp
- Kasuri Methi (Dried Fenurgreek leaves) - 2 tsp
- Turmeric - 1/2 tsp
- Red Chilli powder- 2 tsp
- Black pepper - 1/2 tsp
- Vinegar- 2 tbsp
- Salt- 1tsp
- Yogurt - 6 tbsp (beaten)
- Oil (for frying) - 4 tbsp
Karahi
- Oil - 3 tbsp
- Tomatoes- 4 medium (chopped)
- Ginger garlic paste - 1 tsp
- Red chilli powder - 1 tsp
- Turmeric - 1/2 tsp
- green chillies- 4-5
- Ginger - 1 inch ,julienne
- Salt - 1 & 1/2 tsp (depending on taste)
- Coriander (chopped) - handful
- Red chilli flakes (optional) - 1/2 tsp
Method -
- Chicken Tikka - In a bowl, Whisk together all the marinade ingredients. Add the chicken and coat well with the marinade. for 30 - 60 mins.
- Heat Oil in a non stick pan over high heat and place the chicken pieces on it. Do not Over crowd.
- Keep the left over marinade aside
- Cook for 5 mins on each side, take out and keep aside.
- Karahi :
- Next step is to prepare the gravy,
- Heat oil in a wok, add ginger garlic paste and lightly sautee, until fragrant.
- Add the tomatoes, salt, red chilli powder and turmeric.
- When the tomatoes are soft and tender, reduce the heat, add the left over marinade and the oil which was used to fry the chicken, mix well.
- Add green chillies, and chicken pieces.
- Add chilliflakes (1/2 tsp optional) and lime 1/2 tsp (optional)
- Give a final tasting, and add salt or chilli powder if needed.
- Garnish with coriander and ginger.
- Delicious Tandoori Chicken Karahi is ready to be served!
- Serve Hot with naan or zeera rice.
