This week feast on this light yet festive chicken dish, that enhances your dining table with its bright color and extremely enticing aroma; the Chicken Karahi. Not necessarily made in a karahi (a wok), this yummylicious dish can be made dry or with a sauce like gravy as per your taste. Serve it with homemade or tandoori naan for a fulfilling lunch.

Recipe

Ingredients

½ kg chicken, karahi cut (cut into small pieces with bones)
Sufi cooking oil, 4 tbsp
1-2 medium onions, chopped
4-5 tomatoes, chopped (or more if a sauce like gravy in required)
1 tsp garlic paste
½ tsp ginger paste
Salt, to taste
Red chilli to taste
2-3 Green chillies
Coriander, for garnish

Method

• Heat Sufi cooking oil in a pan.
• Add onions and sauté until it changes color.
• Add tomatoes and stir until tomatoes are soft.
• Add chicken, garlic paste, ginger paste, salt and red chilli and stir to coat.
• Add some water to cook the chicken. Cover pan partly and cook until chicken is tender. If there is excess water, turn the heat to high and evaporate it until desired consistency is reached.
• Add the green chillies, either whole or you can cut them for a spicier karahi. Cover the saucepan and leave on low heat to allow the green chilli flavor to integrate in the dish.

Garnish with coriander and serve hot.