STEP 1.Heat a kadai and add ¼ cup oil and let it get hot. Add1 chopped onion, and fry on medium heat till golden brown.
step 2
STEP 1.When onion has browned, add 1 kg curry cut size pieces of chicken and mix well with the onions. Fry till the raw pink colour of the chicken goes away.
step 3
STEP 1.Then add ⅓ cup thick yogurt (curd/ dahi), 1 ½ tsp cumin (jeera) powder, 2 tsp coriander (dhaniya) powder, 1 ½ tsp red chilli powder, 1 tsp salt, ½ tsp pepper, 1 tbsp ginger-garlic paste . Mix all the ingredients well and ensure that the chicken is well coated with the masala. Stir fry for 2 to3 minutes.
step 4
STEP 1.Next add 5 chopped tomatoes, ¼ cup water, 2 tbsp chopped coriander, 2 to 3 slit green chillies. Mix well.
step 5
STEP 1.Cover and cook on low heat for upto 30 minutes.
step 6
STEP 1.After 20 minutes turn the heat to high. Remove the lid and stir the chicken.let the chicken cook so that the water can evaporate. Stir frequently.
step 7
STEP 1.Once the gravy thickens add more chopped coriander and slit chillies, cover and simmer for 5 minutes. Turn off the heat.
step 8
STEP 1.Chicken karahi is ready. Serve with roti.
Nutrition value
1295
calories per serving
95 g Fat96 g Protein15 g Carbs9 g FiberOther
Current Totals
95 g Fat
96 g Protein
15 g Carbs
9 g Fiber
MacroNutrients
Carbs
15 g
Protein
96 g
Fiber
9 g
Fats
Fat
95 g
Vitamins & Minerals
Calcium
205 mg
Iron
9 mg
Vitamin A
3071 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
30 mg
Vitamin B6
2 mg
Vitamin B9
135 mcg
Vitamin B12
0 mcg
Vitamin C
86 mg
Vitamin E
8 mg
Copper
1 mcg
Magnesium
215 mg
Manganese
1 mg
Phosphorus
1029 mg
Selenium
100 mcg
Zinc
8 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment