Tandoori Chicken Karahi
Ingredients
Main Ingredients
chicken pieces (raw)
800 g
water
500 ml
garlic (minced)
4 cloves
onion (chopped)
2 pcs
zeera (cumin seeds)
5 g
salt
8 g
yogurt
250 g
tandoori masala
30 g
red food colour
1 pinch
oil
60 ml
green chillies (slit)
3 pcs
cashews
30 g
fresh coconut pieces
50 g
tomatoes (chopped)
3 pcs
garam masala
5 g
Instructions
Pressure cook the chicken
Add chicken, water, garlic, onion, cumin and salt to pressure cooker.
Reserve stock and marinate chicken
Remove chicken, reserve stock. Marinate chicken with yogurt, tandoori masala and optional red food colour.
Dry roast spices and prepare masala base
Dry roast ground spices until aromatic. Add oil, onions, green chillies, cashews, coconut and tomatoes.
Blend into smooth paste
Blend the cooked mixture into a smooth paste.
Cook the gravy
Return paste to pan, add yogurt and tandoori masala. Cook until thick and oil separates.
Grill the chicken
Grill marinated chicken until lightly charred and fully cooked.
Combine chicken and gravy
Add grilled chicken to gravy, sprinkle garam masala and cook a few more minutes.
Serve
Serve with rice cooked in reserved stock, chicken kebabs, mint raita and mango mojito.
Original recipe
Storage
Store gravy and chicken separately for best texture when reheating.
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