Zero Oil Chicken Karahi
Equipment
Ingredients
Main Ingredients
chicken (skinless, bone-in, cut into pieces)
800 g
tomatoes (ripe, chopped)
500 g
onion (chopped)
300 g
garlic (minced)
15 g
ginger (minced)
15 g
green chilies (slit)
4 piece
fresh coriander (chopped)
30 g
Spices
salt
8 g
black pepper (ground)
3 g
cumin seeds
5 g
ground coriander
8 g
turmeric powder
3 g
red chili powder
5 g
garam masala
5 g
Instructions
Prepare ingredients
Wash and cut the chicken into pieces. Finely chop onions, tomatoes, mince garlic and ginger, slit green chilies.
Sauté base ingredients
Heat a heavy-bottomed wok or karahi on medium heat. Add cumin seeds and let them splutter.
Cook onions
Add chopped onions to the wok and cook until golden brown, stirring frequently.
Add ginger and garlic
Add minced ginger and garlic to the onions and sauté for 1-2 minutes until fragrant.
Add tomatoes and spices
Add chopped tomatoes, salt, turmeric, red chili powder, ground coriander, and black pepper. Cook until tomatoes soften and oil separates.
Add chicken
Add chicken pieces to the masala and stir well to coat the chicken with the spice mixture.
Simmer chicken
Cover and cook on medium-low heat for 15-20 minutes until chicken is tender and cooked through. Stir occasionally.
Finish and garnish
Add garam masala, slit green chilies, and chopped coriander. Cook for 2 more minutes, then turn off heat.
Original recipe
Storage
Store in airtight container. Reheat with splash of water to prevent drying out.
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