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Karahi Chicken

Karahi Chicken
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Karahi Chicken Recipe, How To Make Karahi Chicken Recipe

Kadai Chicken is a popular Pakistani and north Indian dish mainly eminent for its spicy delectable taste and use of a variety of Indian spices.

Kadai chicken or chicken karahi is among the simplest, easy North Indian chicken curry recipes that's offered in restaurants. This food primarily famous due to its delicious taste and use of a number of Indian spices. Kadai Chicken actually means chicken cooked in a kadai (frying pan). Kadai Chicken is often known as gosht karahi (when prepared with goat or lamb meat rather than chicken)

 

It is a simple restaurant style c... Read More..

About Recipe

How to make Karahi Chicken

(2 ratings)
2 reviews so far
Prep time
30 mins
Cook time
mins
Total time
30 mins
Karahi Chicken
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 10, 2016


Ingredients used in Karahi Chicken
• Chicken - 1000 grams.
• Ginger paste - 2 teaspoons.
• Garlic paste - 2 teaspoons.
• Salt - to taste.
• Freshly crushed black pepper - 1 teaspoons.
• Red chili powder - 1/2 teaspoons.
• Tomatoes (medium size) - 5-6 numbers.
• Whole green chilies - 3-4 numbers.
• Oil - 4 tablespoons.
Method:
  1. This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you don#39;t have a Wok.
  2. Add the chicken in a pot with garlic amp; ginger and leave on medium heat for the water to dry.
  3. When the chicken has softened add everything, including the oil, except green chilies amp; tomatoes.
  4. Increase the heat to dry water if any then add green chilies amp; tomatoes.
  5. Lower the heat and cook covered for 5-10 minutes.
  6. Then when the tomatoes have softened, increase the heat and evaporate all the water.
  7. The end result should be with very little gravy.
  8. Serve with Naan.





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Articles


Kadai chicken or chicken karahi is among the simplest, easy North Indian chicken curry recipes that's offered in restaurants. This food primarily famous due to its delicious taste and use of a number of Indian spices. Kadai Chicken actually means chicken cooked in a kadai (frying pan). Kadai Chicken is often known as gosht karahi (when prepared with goat or lamb meat rather than chicken)

 

It is a simple restaurant style chicken recipe that's favorite among us because of its simplicity. Kadai chicken is slightly flavored with spices and capsicums that is the thing that makes this dish tempting. No extra water is added while cooking. Chicken pieces are cooked in their own steam and with the onions included. The unique aroma of capsicum and also the moderate yummy flavored gravy of Kadai Chicken are simply tempting.

 

A kadai or karahi is a kind of thick, round, deep cooking pot just like the shape of a wok and that is usually used in India, Pakistan, Bangladesh and Nepal. Kadai are often used for deep frying or shallow frying meat, potatoes, sweets and snacks like samosa and fish, but they are most recognized for the simmering of stews or posola.

There are a number of dishes which are prepared in the kadai and recipes having the name for example Kadai paneer, kadai biryani, kadai red chicken, kadai bhendi, karahi chicken, etc. Deep frying or shallow frying in an iron gives a fantastic and different flavor to the dish.

 

Kadai Chicken is an extremely preferred North Indian dish that's offered with all Indian breads. Kadai Chicken tastes incredibly yummy with naan, roti, chapatti or hot steaming rice. There are lots of in southern India who loves eating Kadai chicken with rice and pepper rasam. The kadai chicken holds at his kiosk, in the swirl of heat and smoke. Cooking of Kadai chicken should be fast and requires demanding stir frying. Therefore, you must be careful that the garlic doesn't over brown and also the ginger is generally added later because it burns quickly

 

Customarily the usage of numerous Indian traditional spices makes plenty of improvement in the flavor of the dish. Using of black cardamom produces its tastes and fragrance when a little roasted in the little oil. The seeds have sweetish, smoky essence. In these recipes, pods are crushed and allowed to simmer with all of those other ingredients. It takes only a couple of to provide any dish a country, smoky flavor.  Coupled this green cardamom can also be used broadly in Indian cooking.



 

Comments & Reviews

 

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Recent comments

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vahuser Posted on Sat Mar 03 2012

When you are posting a recipe please make it clear with the quatity and also whether we have to use ingredients into pieces or paste......

Reply 0 - Replies
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vahuser Posted on Sat Sep 17 2011

This is simplest and most fantastic dish. The chicken is succulent beyond words coupled with the sweetnes of the tomatoes and bite of the chilli. if you have never cooked asian food before start here you can not go wrong

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