Karahi
Recipe by mark weins
Ingredients (and please note, these are estimates, I’m a firm believer in taste testing, so feel free to add more or less according to your taste):
1 chicken - about 1 kg, could be more ¼ cup oil - vegetable oil with high smoke point 8 cloves of garlic 50 grams ginger Salt to taste 5 tomatoes - up to you depending on how tomatoey you want it 1 tbsp cumin 1 tbsp coriander powder 1 tbsp chili powder 1 tbsp garam masala ½ tbsp black pepper ½ tsp turmeric powder
10 - 15 green chilies 1 - 2 tbsp dry fenugreek leaves
Slice of butter - at some places they use an entire block of butter per karahi - but at home I used a slice, about 20 grams. 30 grams ginger -
julienne slices for garnish Fresh coriander - handful chopped More green chilies to garnish on top
Method: First heat the oil, and fry the chicken until golden on edges. Peel and pound ginger and garlic, and add to chicken. Add in salt to taste - ½ tsp first Toss in the tomatoes, and simmer for 15 - 20 minutes. You can add water if it get dry. When the tomatoes are soft, remove the skin, and mash tomatoes into a sauce. Cook until tomatoes are fully dissolved and chicken is tender. Add in all the dry spices - cumin powder, coriander powder, chili powder, garam masala, black pepper, and turmeric powder. Continuously stir, and add water if it gets too dry. Add sliced green chilies, and fenugreek leaves. Continue to simmer. Add butter. Continue to simmer, but at this time you want much of the liquid to boil out so you’re left with a thick spice rich sauce. Julienne the ginger, coarsely chop the coriander leaves, and cut in half some more green chilies. At the end, toss them all in, fold into the chicken, and turn off the heat. Ready to serve. Best eaten with any type of flatbread.
Simple roti 250 grams Atta flour 200 ml water - You may need to adjust
