Karahi Chicken

This is one of the chicken dishes I make at home very frequently. It’s quite a crowd pleaser too. I adapted this recipe from MDH chicken masala packet. J Karahi chicken is usually done without the use of coconut, but me being from coastal area loves to put something coconut in it. Feel free to skip the coconut milk if you don’t really care for it; just remember to reduce the spice.
Karahi/ kadai is usually used to make this flavourful dish.

Serves: 6 | Prep time: 30 min. | Cooking time: 40 min

Ingredients:

• Chicken pieces - 2 lbs. (1 kg.)
• Onion - 4 medium sized (3 cups.)
• Green chili - 3 finely chopped
• Ginger – 1 tbsp. finely chopped
• Garlic – 6 to 8 – finely chopped
• Tomato - 4 medium sized (2 cups.)
• Chili powder - 2 tsp.
• Chicken Masala powder (MDH Chicken masala is what I used) – 1 tbsp.
• Beaten Yogurt/ Curd – ½ cup
• coconut milk – ¾ can
• Coriander leaves – to garnish
• Kasoori methi - 1 tbsp.
• Salt to taste
• Oil/ Ghee - 2 tbsp.

 

Masala for Marination: 

• Turmeric / Haldi - 1 tsp.
• Chili powder - 2 tsp.
• Ginger and Garlic paste - 2 tbsp.
• Yogurt - Beaten – ½ cup
• Salt for chicken

Method of Preparation:

~ Clean and wash chicken. Cut them into pieces. Wash it once again and drain the water.

~ Now mix all the ingredients under marinating masala and coat all the chicken pieces evenly. Leave it for 2 to 3 hours. (I left it overnight, since I had guests coming next morning). This takes our most of the prep time.

~ In a heavy bottomed pan, add oil/ butter. When hot add finely chopped green chilies, onion, ginger and garlic. Fry till onion is translucent.

~ Add chopped tomatoes, chili powder, chicken masala (or the powders noted below) and continue to fry for 2 – 3 minutes. Add salt for this quantity.

~ Now add the chicken pieces to this mix and fry on high for about 10 minutes.

~ Add beaten yogurt, mix and then add coconut milk.

~ Lower the heat and cover the pot. Simmer it for 20 minutes. Keep stirring gently in between to make sure it won’t stick to the bottom. 

~ Open the lid and continue to cook until chicken is done (another 5 minutes). Add kasoori methi and garnish with coriander.

~ Serve it hot with chapatti/ whole grain bread/ piping hot rice/ Neer dosa.

TIP: If you don't have the chicken masala powder add the following contents in 1/2 tsp. each, Coriander powder, cumin powder, fenugreek powder, mustard powder. And add a pinch of black pepper.