Cooking with B.J

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Chicken Karahi


- 1 kg. chicken cut into bite sized pieces
- 1 tbsp. chopped ginger
- 1inch piece ginger, peeled and cut into small sticks 
- 4-5 green chilies cut into half
- 2 green chilies, chopped
- 3 tomatoes, finely chopped
- 2 tsp. black pepper, ground
- 2 tbsp. garam masala
- 4 tbsp. finely chopped coriander leaves
-2 tsp. salt
- 1\2 cup oil  

1. Heat oil in a shallow frying pan or Karachi. Add chopped ginger and green chili, stirring frequently fry for 2 minutes.
2. Add chicken and salt. Stirring frequently fry until the meat is well browned
3. Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 minutes until the tomatoes  are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begin to separate.
4. Add ginger sticks, chopped green chili, black pepper, garam masala and little water. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the chicken is tender. Sprinkle with finely chopped coriander leaves
6. Serve hot with Nan or Chapati.
Try our Mutton Karahi