Saturday, 18 October 2014

Creamy Chicken Karahi

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It was the night before Eid and all through the house, the pans were a clatter and there was plenty of chatter. The cousins were over to start off the Eid sweet treat, and I realized that there was nothing for dinner, and we were all hungry.
This Creamy Chicken Karahi was supposed to be cooked on Eid day itself but since it was so easy to make and the ingredients were all ready, I made it then and there.
Mum rustled up a few slices of Naan Bread, and amidst all the kneading of dough and marinading of roast chicken, dinner was served. And, quite delicious it was too!

Chicken Curry, previously: Chicken KarahiYummy Chicken CurryChicken and Potato CurryChicken CurryChicken and Spinach Curry

A Simple List of Ingredients:

1. Vegetable Oil
2. Chicken Breast
3. Onions
4. Green Chillies
5. Ginger and Garlic Paste
6. Salt
7. Black Pepper
8. Ground Cumin
9. Plain Yoghurt
10. Lemon Juice
11. Double Cream
12. Garam Masala
13. Fresh Coriander

Bismillah, let's begin!

First, peel and roughly chop 2 Onions. Trim the stalks off 4 Green Chillies.

Put the onions and green chillies into a blender along with a splash of water.

Blend to a paste, and set aside.

Heat 4 tablespoons Vegetable Oil in a karahi or large saucepan.

When the oil is hot, add in 2 Chicken Breasts, cut into medium pieces. Fry on a medium to high heat until white and sealed.

Add the onion and chilli paste to the pan along with 1 tablespoon Ginger and Garlic Paste (or 1 teaspoon of each, if they're separate).

Mix well and cook for 3 minutes.

Then, take:
1 and 1/2 teaspoon Salt (or to taste)
1/2 teaspoon Black Pepper
1 and 1/2 teaspoon Ground Cumin

Sprinkle them into the pan and mix on a high heat.

Then, add in 4 tablespoons Plain Yoghurt.

Mix the yoghurt in. Bring to the boil and then cover. Leave to simmer on the lowest heat for 20 minutes or until the chicken is fully cooked through.

While the chicken simmers, finely slice 4 Green Chillies.

Then, uncover the chicken ...

... and add in the sliced chillies.

Drizzle in 1 and 1/2 teaspoon Lemon Juice.

Mix in and cook for 5 minutes or until the oil rises to the surface.

Then, pour in 4 tablespoons Double Cream.

Sprinkle in 1/2 teaspoon Garam Masala.

Along with Fresh Coriander, chopped and to taste.

Stir together and cover for 2 minutes on a low heat before serving.

Serve with naan bread or boiled rice!

Full Written Recipe:


Creamy Chicken Karahi

Adapted from Cook with Faiza

Ingredients – serves 4-6 people

4 tablespoons Vegetable Oil
2 pounds Chicken Breast, cut into medium pieces
2 Onions, peeled and roughly chopped
8 Green Chillies
1 tablespoon Ginger and Garlic Paste (or 1 teaspoon of each)
1 and ½ teaspoons Salt, or to taste
½ teaspoon Black Pepper
1 and ½ teaspoon Ground Cumin
4 tablespoons Plain Yoghurt
1 and ½ teaspoon Lemon Juice
4 tablespoons Double Cream
½ teaspoon Garam Masala
Fresh Coriander Leaves, chopped and to taste

Method

Blend together the onions and 4 green chillies with a splash of water to a paste.

Heat the oil in a karahi or a large saucepan. Add the chicken pieces and fry on a medium to high heat until they’re white and sealed.

Add the onion and chilli paste to the pan along with the ginger and garlic paste. Mix well and cook for 3 minutes.

Next, add the salt, black pepper and ground cumin. Mix on a high heat.

Add in the yoghurt and mix. Bring it to the boil and then cover, and simmer on the lowest heat for 20 minutes or until the chicken is fully cooked through.

Finely slice the remaining 4 green chillies.

Uncover, and add the green chillies and lemon juice. Mix in and cook for 5 minutes or until the oil rises to the surface.

Next, pour in the double cream and add the garam masala. Mix in and the scatter over the fresh coriander. 

Cover the pan for 2 minutes on a low heat and then serve up! Serve with naan bread or boiled rice.

This Time One Year Ago:


This Time Two Years Ago:

Chocolate Apples

Keep me in your duas, please,

Wasalaam!

3 comments

  1. This comment has been removed by the author.

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  2. This karahi recipe was amazing !and the way it has been presented in writing step by step is quite commendable !! Excellent recipe !thabsk for sharing !jazakAllah !!

    ReplyDelete
    Replies
    1. glad you liked it! have a beautiful Ramadan, insha Allah.

      Delete

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