CHICKEN TIKKA KARAHI

Recipe:

  For Chicken Tikka: Wash chicken with vinegar 1/4 cup and salted water 1 ts. Drain and keep aside.

    Now marinate the chicken pieces with red chili powder, crushed red chillie, roasted crushed cumin, crushed coriander, ginger garlic paste, salt to taste, yogurt, cream and lemon juice for 30 to 40 minutes.

    Now you can either pan fry, grill in oven, Bar B.Q. or cook in a pan till all the moisture dries and  the chicken is comletely cooked.
   choice is yours.

    For Karahi:

    Heat a wok on medium heat and pour oil in it.

    Now add tomatoes with ginger garlic paste, saute for a while.

    Add in 1/2 cup water, mix well and cover with a lid, turn up the heat to high.

    Cook till tomatoes are well tender, then remove the skins of tomatoes with a pair of tongs.

    Using spoon, try to chop tomatoes until well mashed up.

    Now add in red chili powder, red crushed red pepper, crushed cumin seeds, crushed coriander seeds, salt to taste and turmeric powder.

    Mix well and add in cooked chicken Tikka, stir and let it simmer for a while till well blended in the curry.

    Add ginger, green chilies and sprinkle coriander leaves.

    Cover the lid and let it simmer gently for 2 minutes.

    Then add in dry fenugreek leaves and mix.

    Serve hot with garnishing of ginger and green coriander.