Chicken Karaahi

This is an all time favourite of local folk, young and old alike. Whenever there is an occasion to have a small celebration Chicken Karaahi – at a decent restaurant is the answer. Here you can live those festive moments by cooking yourself a great tasting, easy to cook Chicken Karaahi. Have plenty of salads, Raita and choice drinks to enhance the experience.

INGREDIENTS:

• 1 kg. chicken cut into bite sized pieces
• 1 tbsp. chopped ginger
• 1 inch piece ginger, peeled and cut into small sticks
•  4 – 5 green chilies cut into half
•  2 green chilies, chopped
•  3 tomatoes, finely chopped
•  2 tsp. black pepper, ground
•  2 tbsp. garam masala
•  4 tbsp. finely chopped coriander leaves
•  2 tsp. salt
•  1\2 cup oil

COOKING INSTRUCTIONS:

1. Heat oil in a shallow frying pan or Karaahi. Add chopped ginger and green chili, stirring frequently fry for 2 minutes.
2. Add chicken and salt. Stirring frequently fry until the meat is dark brown in colour.
3. Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 minutes until the tomatoes  are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
4. Add ginger sticks, chopped green chili, black pepper, garam masala and little water.
5. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the chicken is tender.
6.  Sprinkle finely chopped fresh coriander leaves on top.
   
7. Serve hot with Chappati or Nan and Raita & fresh salads.