Spiced Chicken Karahi

Votes: 2

Time: 1 hour.
Complexity: average
Servings: 4

This spicy stew is a favorite in the Indian state of Punjab. Remember, spicy doesn't necessarily mean hot!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of cooked chicken meat
6 tablespoons of vegetable oil
1 chopped onion
2 chopped cloves of garlic
1 teaspoon finely chopped ginger
2 - 3 diced fresh tomatoes
1 teaspoon of salt
1/2 tsp chili seasoning
1 finely chopped green chili pepper
1 tsp ground cumin
1 teaspoon turmeric
1 cup of water
1.5 tsp spice mix Garam masala
1/2 tsp dried fenugreek
1/2 green bell pepper, chopped
1 tbsp finely chopped green coriander

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, tomatoes, chili pepper, sweet pepper, onions, garlic, ginger root, garam masala, cumin, turmeric, fenugreek, coriander

Cooking the dish according to the recipe:

Heat oil in a large, deep frying pan, add chopped onion and fry for 4-5 minutes over medium heat until lightly browned. Add garlic and ginger and cook for another 1-2 minutes. Add tomatoes, salt, chili powder, green chili pepper, ground cumin and turmeric.
Increase the heat, cook for another minute, then add the chicken. It's crucial that the spices in the pan are thoroughly combined at this point so the chicken cooks with a blend of flavors. Once the chicken and spices are combined, add the water.

Reduce the heat slightly, add the garam masala and fenugreek mixture, and cook for another 5 minutes. Add the bell pepper and stir again. Serve garnished with green cilantro.

Categories:

recipe / Main courses / Bird / Indian cuisine

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