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CHATPATI CHICKEN KARAHI

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Ingerdients:

For Karahi Masala Powder:

1: cumin seeds 2 tbsp

2: coriander seeds 6 tbsp

3: whole dry red chillies 22

4: black pepper corns 2 tbsp

For Curry:

1: chicken 1 kg (cut n 12 to 16 pieces)

2: salt 1 & ½ tsp

3: tomatoes ½ kg (boil in hot water, remove skin and crush it)

4: ginger & garlic paste 2 tbsp

5: turmeric ½ tsp

6: green chilli 3 (sliced)

7: dry fenugreek leaves 2 tbsp or fresh coriander leaves

8: fresh ginger 1 inch (Julian cut)

9: oil ½ cup

10: karahi masala powder 2 tbsp

Recipe:

To Make The Karahi Powder: dry roast the whole spices as shown in the video and grind them in a powder.

1: heat oil add ginger & garlic paste, tomatoes, salt, turmeric mix well and cook on high flame till the oil comes on surface.

2: add the chicken and cook on high flame for 10 to 12 minutes.

3: now add the karahi masala powder, water 1 cup, ginger mix and cook medium flame for 10 minutes, till the oil comes on the surface.

4: then add fenugreek, green chilli mix well.

5: garnish with remaining ginger and green chilli

6: serve hot with naan or roti.

NOTE: YOU CAN USE THIS AS TO YOUR TASTE OF SPICE, FOR 1 KG CHICKEN USE 2 TBSP.

STORE IT IN AIR TIGHT CONTAINER FOR MONTHS.

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CHATPATI CHICKEN KARAHI

Related Cook With Faiza Recipes :

Ingerdients:

Recipe:

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