Unquestionably! Here is a recipe for Afghani Chicken Karahi:
Fixings:
500 grams chicken, cut into pieces2 tablespoons vegetable oil
2 onions, finely hacked
2 tomatoes, hacked
2 green chilies, cut
2 tablespoons ginger-garlic glue
1 teaspoon turmeric powder
1 teaspoon red bean stew powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
Salt to taste
New coriander leaves for decorating
Lemon wedges for serving
Guidelines:
Heat the vegetable oil in a karahi or a profound skillet over medium intensity.
Add the cleaved onions and cook until they become brilliant brown.
Add the ginger-garlic glue and sauté briefly until the crude smell vanishes.
Add the chicken pieces to the karahi and cook until they are delicately sautéed on all sides.
Add the cleaved tomatoes and green chilies. Cook until the tomatoes become delicate and begin to separate.
Add the turmeric powder, red stew powder, coriander powder, cumin powder, and salt. Blend well to cover the chicken equally with the flavors.
Diminish the intensity to low, cover the karahi, and let the chicken cook for around 20-25 minutes or until it is delicate and cooked through. Mix sometimes to forestall staying.
When the chicken is cooked, increment the intensity to medium-high and cook uncovered for a couple of additional minutes to thicken the sauce.
Sprinkle garam masala over the chicken and blend well.
Embellish with new coriander leaves.
Serve the Afghani Chicken Karahi hot with naan bread or rice.
Press some lemon juice over the chicken prior to eating for an extra tart flavor, whenever wanted.
Partake in your tasty Afghani Chicken Karahi!
Heat the vegetable oil in a karahi or a profound skillet over medium intensity.
Add the cleaved onions and cook until they become brilliant brown.
Add the ginger-garlic glue and sauté briefly until the crude smell vanishes.
Add the chicken pieces to the karahi and cook until they are delicately sautéed on all sides.
Add the cleaved tomatoes and green chilies. Cook until the tomatoes become delicate and begin to separate.
Add the turmeric powder, red stew powder, coriander powder, cumin powder, and salt. Blend well to cover the chicken equally with the flavors.
Diminish the intensity to low, cover the karahi, and let the chicken cook for around 20-25 minutes or until it is delicate and cooked through. Mix sometimes to forestall staying.
When the chicken is cooked, increment the intensity to medium-high and cook uncovered for a couple of additional minutes to thicken the sauce.
Sprinkle garam masala over the chicken and blend well.
Embellish with new coriander leaves.
Serve the Afghani Chicken Karahi hot with naan bread or rice.
Press some lemon juice over the chicken prior to eating for an extra tart flavor, whenever wanted.
Partake in your tasty Afghani Chicken Karahi!
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