Karahi chicken

   '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.

Nihari

Nihari is popular meat dish of Pakistan.  This arabic word meaning 'morning after sunrise', is had in breakfast.  Though meat from goat is used in main, you could also make using chicken.  It should be noted that mostly meat from shank, (ie near leg) is used.

Ingredients required

• 5 tsp oil

To make masala paste

• 5-6 cloves
• 4 cardamons
• 2 tsp shahjeera
• 1 cup of choppped onions

other

• 350gm chicken with bones
• 1 cup of chicken broth
• 1/2 tsp haldi/turmeric
• 1 tsp salt
• 1 tsp Everest chicken masala
• 1 tsp garam masala
• 2 tsp tomato puree (optional)

Method

Heat oil and fry the blended masala (Blend all given under masala ingredients)

Add chicken pieces along with broth

Stir in all spices and tomato puree

Cover and cook till done.  Serve hot.