Recipe for Chicken Karahi.
In Urdu we added karahi to chicken because it is made in a wok. It looks quite different to a chicken curry as well because it is more tomatoey and it is drier as well. Also it has less gravy. You will need two tomatoes, coriander for garnishing, one green chili pepper, some ginger of pre Julian style cut in three separate pieces, one heaped teaspoon of ginger garlic paste, one teaspoon of red chili powder, one teaspoon of black pepper, some salt, some zeera, a few pieces of chicken and some oil.
Pour the oil into the wok; crush together the ginger and the one teaspoon of zeera, the paste should look like that and then just put it all in the oil. Stir it around a bit and add the green pepper. Now once you have fried the green peppers just put them out, these will be used for garnishing at the end. Now add the spices, fry the ginger garlic paste, the red chili powder, and add the chicken as well. Also we got us a black pepper salt and just fry it a bit. Turn over, fix the chicken over just to cook them and get the spice on them. Now cover it up for five minutes. Keep stirring in and around every so often and once you can see it slightly cooked and white just add the tomatoes. Stir it around and then cover it again, let it cook for fifteen minutes.
Every so often just stir the mixture around and cover it back up again. When the water has resolved and the oil start to come on top and when the chicken is all dry like so you can put in all the garnishing; the green chili pepper and the ginger. Also add some coriander with that and mix it around. Keep stirring until you can fry around, as you can see the oil is not showing up and the water is slowly disappearing. This what it should like when it is done and now serve it. Then we garnish the remainder of the ginger, the chopped chili and the coriander on top. And there you have it, Chicken Karahi.
Transcription by:
Scribe4you Transcription Services