Chicken Karahi Restaurant Style | Chicken Karachi Food Street Style | original recipe BaBa Food 

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Chicken Karahi Restaurant Style Written Recipe With Directions
Ingredients:
-Chicken with Bone 2 ½ Kg
-Tomatoes ( tamatar) 750g cut into two equal halves
-Turmeric (haldi) powder ½ tbs
-Red chili (lal mirch) powder 1 tbs
-Water (pani) ½ cup
-Salt (namak) 1 tbs
-Garlic (lehsan) paste 5 tbs
-Yogurt (dahi) 1Kg
-Tetra pack cream 200g
-Water (pani) as required
-Cumin seeds (zeera) powder ½ tbs
-Dried coriander (khuskh dhania) powder ½ tbs
-Red chili (lal mirch) powder according to taste
-Clarified butter (ghee) 150g
-Green chilies (hari mirch) chopped 3-4
Directions:
-In a pan, add chicken, tomatoes, turmeric powder, red chili powder, water, and salt. Cover and cook it for 2 mins on high flame and for 5 mins on medium flame.
-Then, add garlic paste. Cover and cook it for 5 mins.
-Remove the tomatoes from the pan add them to the grinder and grind well to make a tomato puree.
-Now, add the tomato puree to the half-done karahi. Mix well. (at this point you can store this in a refrigerator).
-In a blender, add yogurt, tetra pack cream, and water. Blend well. Bring it to a bowl.
-In another pan, add 1 Kg half-done karahi on high flame.
-Add cumin seeds powder, dried coriander powder, and red chili powder. Mix well and cook it on high flame.
-Add clarified butter and cook well.
-Then, add green chilies and cook well for 3-4 mins.
-On low flame, add prepared yogurt and cream mixture. Cook it for 1 minute on low flame.
-Then, cook it on high flame.
-Garnish it with ginger, fresh coriander, and green chilies. Sprinkle black pepper.
-Serve and enjoy it with nan or roti.
Tips and Tricks:
-When the karahi is halfway done, let it cool. You can store it in a steel container and keep it in the refrigerator (not in the freezer) for 10-12 days.
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Chicken Karahi Restaurant Style | Chicken Karachi Food Street Style | original recipe BaBa Food
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