Chicken Karahi/Murg Karahi

Ingredients

• Chicken – 600 grams
• Tomatoes – 266 grams or 3 (medium Size)
• Garlic paste – 1 teaspoon
• Green chilies – 15 grams or 11 (chopped) or as per your taste
• Green chilies – 5 grams or 4 (slit)
• Ginger – 5 grams (juliennes)
• Coriander leaves – 10 grams or 1 tablespoon
• Curd – 1 tablespoons
• Oil – 3 tablespoons
• Ghee – 1 teaspoon
• Salt to taste or 1/2 teaspoon

Spice powder

• Turmeric powder – 1 teaspoon
• White pepper – 1 teaspoon
• Black pepper – 1 teaspoon
• Black cardamom – 4
• Green cardamom – 3
• Cumin seeds – 1 teaspoons
• Dry red chilies – 3

Methods

 Wash the chicken well and drain the all water. 

Heat oil in a large frying pan. Add salt after 1 minutes add chicken and stir well.

After 10 minutes add black cardamom, green cardamom, cumin seeds and dry red chili and mix well.Cover and cook on a low to medium heat until soft tender.

Add garlic paste, black & white pepper, turmeric powder, ghee and chopped green chilies and mix well.

After 5 minutes add chopped tomatoes and stir well. Cover the lid for 5 minutes. Add curd and cook for 5-10 minutes or until the oil separates.

Turn off gas and add ginger juliennes and coriander leaves.

Serve with Naan, Chapati or Parathas.