• 500 gms boneless chicken breast fillets
  • 4 long green chilies, slit
  • Oil for cooking
  • Salt to taste
  • 1 tbsp chili powder
  • 1 tsp ginger paste
  • 2 tsp garlic paste
  • 1 tsp coriander powder
  • 1/2 tsp kalonji (onion seeds)
  • 1/2 tsp white cumin seeds
  • Juice of 2 lemons
  • 2 chopped onions
  • 2 chopped tomatoes
  • Few curry leaves
  • 3 tbsp chopped coriander leaves

METHOD : Marinate chicken for 20 minutes with juice of 1 lemon and 1 tsp garlic paste. Remove seeds from 2 green chilies. Keep seeds in remaining. Lightly fry in oil and then remove. Heat oil in a pan, add curry leaves, kalonji, cumin seeds and cook for 2 minutes. Add all remaining spices, ginger, garlic, onions, little water and cook for 3 to 4 minutes. Do not burn masala. Add chicken and fry until brown. Add tomatoes and cook for few minutes on high. Cover and cook till almost tender for 10 to 12 minutes. Add fried green chilies, coriander, juice of remaining lemon and simmer for 5 to 6 minutes. Garnish with ginger julienne, green chilies, and lemons and serve hot.

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