Gluten-Free Chicken Karahi

Ingredients

• about 680 g Chicken
• about 450 g Tomatoes
• 1 medium Onion
• 2 tbsp Ginger-garlic paste
• 2-3 Green chilies
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder
• 1/2 tsp Garam masala
• 3 tbsp Vegetable oil
• 2 tbsp Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 3 tbsp of vegetable oil in a karahi or large pan over medium-high heat (approximately 190.6°C or 190°C). Add the 1 medium onion, chopped, and sauté until it is golden brown, about 8-10 minutes.
2. 2Add the 2 tbsp of ginger-garlic paste to the pan and sauté for 1 minute until fragrant.
3. 3Add the about 680 g of chicken to the pan and cook, stirring occasionally, until it is browned on all sides, about 5-7 minutes.
4. 4Stir in the about 450 g of tomatoes, chopped, along with 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, and 1 tsp red chili powder. Cook, stirring, until the tomatoes have softened, about 5-8 minutes.
5. 5Add the 2-3 green chilies, whole or slit lengthwise, and continue to cook for another 5 minutes.
6. 6Reduce the heat to medium-low (approximately 149°C or 150°C), cover the pan, and simmer until the chicken is cooked through and reaches an internal temperature of 74°C, and the gravy has thickened, about 15-20 minutes. Stir occasionally to prevent sticking.
7. 7Stir in the 1/2 tsp of garam masala. Garnish with the 2 tbsp of fresh cilantro, chopped. Serve hot.

Related Guides