Shikarpuri Chicken Karahi
Most East Indian chicken recipes contain onions, this one is a little different since it doesn’t have any onions in the ingredients and it packs in a bunch of flavor with the fennel (sonf) and caraway (ajwain) seeds. This curry tastes amazing with fresh parathas.
Shikarpuri Chicken Karahi
Ingredients:
1 kg chicken, with bones (cut into small pieces)
1/2 cup oil
2 tomatoes, chopped
salt, to taste
2 tbsp garlic and ginger, finely chopped
1 tbsp crushed green chilies
250 gm yogurt
1/2 tsp crushed black pepper
1.2 tsp crushed cumin seeds
1/2 tsp kasoori methi (dried fenugreek leaves)
1/2 tsp crushed ajwain (caraway seeds)
1/2 tsp crushed sonf (fennel seeds)
fresh coriander, chopped (for garnish)
1 kg chicken, with bones (cut into small pieces)
1/2 cup oil
2 tomatoes, chopped
salt, to taste
2 tbsp garlic and ginger, finely chopped
1 tbsp crushed green chilies
250 gm yogurt
1/2 tsp crushed black pepper
1.2 tsp crushed cumin seeds
1/2 tsp kasoori methi (dried fenugreek leaves)
1/2 tsp crushed ajwain (caraway seeds)
1/2 tsp crushed sonf (fennel seeds)
fresh coriander, chopped (for garnish)
Method:
- Heat oil, add chicken and fry for 5-10 minutes until it changes color and starts to turn slightly brown.
- Add garlic and ginger, stir for a minute.
- Add half of the green chilies and yogurt, cover and cook for about 5 minutes.
- Add the remainder of the spices (black pepper, methi, ajwain, and sonf) along with the tomatoes cook on high flame stirring frequently for 8-10 minutes.
- When the chicken is cooked, add the remaining green chillies and garnish with chopped coriander leaves.
