Table of Contents
Chicken Karahi with Cucumber Raita
Ingredients
2 lb Chicken thighs
4 Tomatoes
½ Cup Yogurt
1 Tablespoon Garlic Ginger Paste
1 Teaspoon Black Pepper
1 Teaspoon Kashmiri Chilli Powder
1 Teaspoon Salt
1 Teaspoon Garam Masala Powder
½ Teaspoon Kasoori Methi
1 Tablespoon Lemon Juice
1 Medium Ginger Root
2 Tablespoons Cilantro
3 Serrano Chilies
½ White Onion
⅓ Cup Olive Oil
1 Medium Cucumber
1 Teaspoon Cumin Powder
¼ Teaspoon Coriander Powder
2 Cups Plain Whole-Milk Yogurt
2 Tablespoon Fresh Mint leaves
Tools
Preparation
Coarsely grate cucumber Blot dry.
Mix yogurt, cucumber, cumin, a pinch of salt & mint. Cover and chill.
Cut chicken in to small cubes.
Dice onion.
Dice tomatoes.
Dice serrano chilies.
Cut ginger in to slivers.
Chop cilantro.
Cooking
Add Salt, pepper, lemon, yogurt and garlic ginger paste to chicken and mix.
Fry onions in oil until they start to brown. 5-10 minutes.
Add tomatoes to pan. Cook covered on medium heat for 5 minutes.
Stir in chili powder.
Add chicken mixture cilantro, serranos, ginger, and garam masala powder to pan. Stir and cook covered over medium heat for 20 minutes, stirring occasionally.
Stir in Kasoori Methi. Turn heat to high and cook off any extra water uncovered.
