KALI MIRCH CHICKEN KARAHI

 

• INGREDIENTS

  

• ½ cup oil neutral
• 1 teaspoon crushed garlic
• 2.2 lbs whole chicken cut in small parts
• 2 teaspoon salt or to taste
• 1 medium-sized yellow onion cut in half rings
• 2 teaspoon crushed ginger
• 1 teaspoon cumin powder
• 2 teaspoon coriander powder
• 1 tablespoon black pepper
• ½ cup full fat yogurt
• ⅛ teaspoon garam masala powder for garnish (optional)
• 1- inch ginger julienned for garnish (optional)
• 2 bird's eye chiles thinly sliced for garnish (optional)

• INSTRUCTIONS

 

• Heat oil in a wok or karahi, and add crushed garlic. Fry on low heat for 30 seconds.
• Increase heat, and add chicken and salt. Fry on high heat till no longer pink.
• Add crushed ginger, sliced onion, and ½ cup of water. Cook uncovered for 25 minutes till the chicken is tender, and most of the water has evaporated.
• Lower heat, add yogurt, cumin powder, coriander powder and black pepper. Stir continuously on medium heat for about 5 minutes till the chicken is well-coated in spices and the oil separates from the dish.
• Garnish with julienned ginger, chili and a pinch of garam masala powder. Serve with roti or naan.

• NOTES

Feel free to reduce the amount of oil used. I used a generous ½ cup because that way the dish hits closer to the roadside karahi flavor I love but it's perfectly fine to just use ⅓ or even ¼ cup of any neutral oil. 

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