Chicken Karahi

 Chicken Karahi

Ingredients:

• Chicken (1kg, cut into pieces)
• Tomato (6 large/7 medium)
• Black pepper (1/2 teaspoon)
• Fresh cream (1/2 cup)
• Yogurt (1 cup)
• Coriander seeds (1 teaspoon, dry roasted & crushed)
• Cumin seeds (1 teaspoon, dry roasted & crushed)
• Garam masala powder (1 teaspoon)
• Salt (according to taste)
• Crushed red chili (1 teaspoon)
• Fennel seeds (1 teaspoon)
• Green cardamom (2)
• Ginger and garlic paste (1 Tb spoon)
• Green Chili (3)
• Cashew nuts or almonds (10-15 grind with little milk to paste)
• Cooking Oil (1 cup)
• Fresh Coriander

Method:

Put half oil in a pan (karahi) and heat it. Add chicken and fry it.

Add salt and fry until it gets some color.

Add 2 cups water in chicken .

Cut tomatoes and green chilies into halves and put them in pan.

Add black pepper.

Put the lid and let it cook for 5-7 minutes.

When water boils and tomatoes get soft, take their peel off.

Cover it with lid again and let the water dry. (in the meantime, tomatoes will  get more softer and mashed)

When the water dries, add more oil, ginger and garlic paste; and  fry the chicken again for 3-4 minutes.

Add all the spices (coriander seeds, cumin seeds, garam masala powder, salt, crushed red chili, fennel seeds, green cardamom, cashew nuts/almond paste)

Mix all the spices well with chicken.

Add yogurt and cook.

Add Fresh cream. 

Then cover and cook on low flame to medium till the chicken is cooked and oil comes on the surface.

Garnish with coriander leaves.

Serve hot with naan/chapatti.