Chicken karahi, a popular and flavoursome dish, finds its origin in the region of Punjab, which spans parts of present-day India and Pakistan. This dish takes its name from the karahi, a traditional, rounded, and deep cooking utensil used in South Asian cuisine. The dish is known for its bold and robust flavours. Originally cooked by roadside vendors in Punjab, chicken karahi has become a staple in Pakistani and North Indian cuisine, loved for its tantalizing taste.
- Ingredients
- Oil: 2 cups
- Chicken: 1kg
- Onions: 4
- Ginger- garlic paste: 2 tablespoons
- Salt: 1 tablespoon
- Red chilli: 1 tablespoon
- Turmeric: 1 tablespoon
- Cumin seeds: 1 tablespoon
- Yoghurt: 1 cup
Steps to follow:
- Take oil in a pan heat it and add sliced onions.
- Fry it for some time and then add ginger garlic paste.
- Cover it for 5 minutes.
- Then add all the spices to it and cook for 10 minutes.
- Then add yoghurt to it.
- Then tell the oil to get separated
- Garnish with coriander leaves
Serving:
Serve it with chapati or naan.
Leave a Review