Скачать с ютуб Chicken karahi Masala |Recipe by sanjari kitchen в хорошем качестве

Chicken karahi Masala |Recipe by sanjari kitchen

Chicken Karahi is a popular Pakistani and North Indian dish, known for its rich flavors and distinct cooking style. Here's a breakdown of the essential ingredients used to make chicken karahi: Chicken: Bone-in pieces (usually cut into small to medium pieces) are commonly used, as they add flavor to the dish. Oil or Ghee: Used to cook the chicken and spices. The type of fat you use can impact the richness of the dish. Tomatoes: Fresh tomatoes are the key base of the sauce. They're cooked down until they form a thick, flavorful gravy. No water is usually added, as tomatoes release enough moisture. Onions (optional): Some versions, especially North Indian variations, include finely chopped onions. However, many traditional Pakistani recipes skip onions entirely. Green Chilies: Slit or chopped green chilies provide heat and are essential for the characteristic flavor of karahi. They can be adjusted according to spice tolerance. Ginger and Garlic: Freshly minced or ground ginger and garlic paste is used for marinating and cooking the chicken, providing depth to the flavor. Yogurt (optional): Some recipes include yogurt to enhance the tanginess and richness of the sauce. Spices: The following spices are typical in chicken karahi: Red chili powder: Adds heat. Cumin seeds: Adds earthiness and a warm flavor. Coriander powder: Offers a citrusy, warm flavor. Garam masala: A blend of spices like cinnamon, cloves, cardamom, and black pepper. It's added toward the end for fragrance and warmth. Turmeric (optional): Provides color and a mild earthy flavor, though not all karahi recipes use it. Salt: Essential for seasoning the dish. Fresh Coriander Leaves (Cilantro): Chopped coriander leaves are added at the end as garnish, providing freshness and aroma. Butter or Cream (optional): Some modern recipes add butter or cream for a richer taste, but it's not traditional. These ingredients come together to form a bold, tangy, and spicy dish, typically served with naan or chapati. The minimal use of water allows the tomatoes and spices to thicken into a rich sauce that coats the chicken perfectly.