Chicken karahi

Here is a Chicken Karahi recipe with fixings and bit-by-bit guidelines.

Fixings:

500g (1 lb) chicken, bone-in

4 medium tomatoes, slashed

1 medium onion, finely slashed (discretionary)

2 tbsp ginger-garlic glue

2-3 green chilies, cut

½ cup yogurt (discretionary, for a more extravagant desire)

½ cup cooking oil or ghee

1 tsp. cumin seeds

1 tsp coriander powder

1 tsp. red bean stew powder (change in accordance with taste)

½ tsp turmeric powder

1 tsp garam masala

1 tsp dark pepper

1 tsp salt (conform to taste)

1 tsp dried fenugreek leaves (Kasuri methi) (discretionary)

½ cup new coriander leaves, hacked

1-inch ginger, julienned for embellish

Directions:

1. Heat Oil: In a karahi (wok) or profound dish, heat the oil/ghee at medium intensity.
2. Sauté Chicken: Add the chicken pieces and sauté until they become brilliant brown.
3. Add Ginger-Garlic Glue: Mix in the ginger-garlic glue and cook for 1-2 minutes until fragrant.
4. Tomatoes and Flavours: Add hacked tomatoes and every one of the flavors (aside from garam masala and fenugreek leaves). Cook until the tomatoes relax and the oil begins to isolate.
5. Pound the tomatoes: Squash the mellowed tomatoes with a spoon to make a thick sauce.
6. Add Yoghurt (Discretionary): If utilising yogurt, add it now and cook for an additional 5 minutes.
7. Last Touch: Add green chilies, garam masala, and dried fenugreek leaves. Blend well and let it cook for an additional 5 minutes.
8. Embellish and Serve: Sprinkle new coriander and julienned ginger on top. Serve hot with naan or rice.