Karahi Chicken

Karahi Chicken

We planned a very simple Christmas dinner this year. A mildly spiced chicken curry dish – Karahi Chicken with naans (Indian flat bread) and some steamed vegetables. I used MDH Karahi Chicken Masala and slightly modified the recipe written on the box.

You need:

1 lb Chicken pieces of your choice. I used thigh meat, fat removed
1 large onion, chopped
2 tomatos, coarsely chopped
1 green bell pepper, coarsely chopped
2-3 tbsp cooking oil
2 tbsp MDH Karahi Chicken Masala (or more if you like very spicy)
3-4 garlic cloves, minced
1 tsp ginger paste
2 pieces black cardamom (halved)
1-2 tsp MDH Kasoori Methi (When I buy a pack, I slightly dry roast them in a pan and store them in an airtight container)
salt to taste
1 tbsp chopped fresh coriander leaves (although I did not have any on hand!)

Heat the cooking oil in a Karahi or deep heavy bottom pat. Add black cardamom and fry for few seconds. Add chopped onions and garlic, reduce heat and fry until golden brown. Add ginger paste and fry for few seconds. Add chicken pieces, MDH Karahi Chicken Masala, 1/2 tsp salt and cook for about 8-10 minutes till chicken is brown and spices seem to be nicely blended. Add two cups of water and cover. Cook for about 20 minutes till chicken is soft & tender. Add tomatoes and peppers and cook for about 5 min on high heat. Sprinkle mashed leaves of Kasoori Methi and add the lemon juice. Adjust salt if needed. Garnish with chopped fresh coriander leaves and serve with naan or rice.

Servings: 2-3