'Karahi Chicken', an Pakistani dish, derives its name from the round, circular shaped wok (called as karahi) they are cooked with. Prepared with tomatos and green chilly as its base, this gravy is not only flavourful, but also was delecious.
With an toddler around, I decided to go with moderate amounts of green chilly (If you wish this dish to be highly spicy, you can add more amount of green chillies) Remaining amount of green chilly, was substituted with capsicum slices to give an sweet touch. This dish, is cooked as an one pot meal and traditionally was cherished till late nights. Simplistic approach, with easy-peasy ingredients and no-oil cooking complements this dish an lot.
Preparation time: 10 minutes
Cooking time: 40 mintes
- 600 gm of chicken, cut into moderate sized pieces
- Pinch of haldi/turmeric powder
- 15 gm of slit green chillies
- 1 tsp Chicken masala/ Garam masala (optional)
- 1 tsp ginger-garlic paste
- 300 gm tomatos pureed (11/2 cups of tomato puree, alternatively you can also add finely chopped ones)
- 1 cup of finely sliced green capsicum
- Salt, to taste
- Coriander leaves, to garnish
Wash chicken pieces and pat them dry. On an earthern wok (or kadaai) add chicken pieces and close the lid. Let the chicken pieces cook in their own juices for five to ten minutes. Afterso, add green chillies followed by haldi, garam masala and tomato puree.
Cover and cook for twenty more minutes and when chicken gets almost done, stir in capsicum slices and simmer for two minutes.
Check the seasoning, adjust salt. Serve hot with roti/ rice
Happy cooking :D :D