This Karahi recipe is a healthier and less oil-intensive take on the traditional karahi dish, focusing on extracting flavors from spices and ingredients without relying heavily on excessive oil. The addition of crushed cumin and coriander, along with the other spices, provides a robust and aromatic taste to the dish. The use of kasuri methi, garam masala, and fresh garnishes at the end will elevate the overall presentation and flavor profile of the dish.
Ingredients:
2 lb Chicken
2-3 tbsp oil
1 tbsp Ginger Garlic paste
6-8 Tomatoes (cut into 2-4 pieces)
1 tsp Salt (to taste)
1 Black pepper
1 Crushed pepper
1 tbsp Crushed cumin
1 tbsp Crushed coriander
Green pepper
Qasuri methi (fenugreek leaves) about 2 tsp
Garam masala about ½ tsp
Fresh ginger julienned
Fresh coriander chopped
Instructions:
Heat oil in a karahi or skillet.
Add chicken to the hot oil and ginger garlic paste and sauté until the chicken changes color and is lightly browned.
Add tomatoes (cut into 4 pieces) to the chicken and let them cook for about 10 minutes with the lid closed or until they soften.
Remove the skin from the tomatoes and sauté the mixture.
Season with salt, black pepper, crushed pepper, crushed cumin, and crushed coriander.
Add green pepper and continue sautéing on high heat for 5-10 minutes, or until the oil begins to separate.
Garnish the dish with kasuri methi, garam masala, freshly chopped ginger, and fresh coriander.
“Note: The measurements provided in this recipe are approximate and can be adjusted according to your taste and preferences. Cooking is an art, and feel free to experiment with the quantities of spices, seasonings, and ingredients to create a dish that perfectly suits your palate. Don’t hesitate to add more or less of any ingredient to achieve your desired flavor and level of spiciness. Enjoy the cooking process and make this recipe your own!”