Dhaba Style Chicken Karahi | Cooking with Luffa
3 ozs butter
6 tbs cooking oil
750gms – 1kg chicken
1 tbs freshly crushed garlic
1 tbs freshly crushed ginger
4 medium finely chopped fresh tomatoes
1½ tsp salt (or to taste)
Roasted dry masala;
Add 2 tsp dry coriander,
2 tsp cumin,
1 tsp black pepper,
4-5 red chilli whole,
To Roast :
In a frying pan add Red Chilli Whole first followed by peppercorns,dry coriander and black cumin in the end..when they are roasted well, coarsely grind them
1 tsp garam masala
1 cup low fat yoghurt
2 tbs dry methi (fenugreek)
1 tbs finely sliced (or grated) fresh garlic
6 tbs freshly sliced green coriander
In a small bowl add the salt, roasted and grounded coriander, cumin, ground black pepper, REdchilli whole and garam masala – dry masala mixture.
Wash the chicken pieces in cold water and drain.
Place the butter and oil in a non-stick pan, when butter melts add half the chicken pieces and fry on full heat until chicken turns a golden brown, remove into a dish, fry the second half of the chicken and remove.
In the remaining oil and butter mixture, add ginger and garlic fry for two minutes, then add the tomatoes, and Half the dry masala mixture.
Mix well and add a cup of water, cook covered until the liquids from the mixture dry up and the mixture is bhunofy (oil separates). Keep stirring from time to time so mixture doesn’t stick.
Add chicken and stir in yoghurt, cook on medium heat and bhunofy again.
Add the remaining dry roasted masala mixture
Add 2 tbs dry methi (fenugreek) and the freshly sliced garlic
Mix well, cook covered for 5 mins on very low heat, add the thinly sliced ginger, garnish with freshly sliced green coriander
You can eat it with Rice, naan or anything !
Recipe by Luffa
Luffa is a young passionate teenager who enjoys cooking and does it as a hobby. Stay tuned for more recipes from this young and budding chef!