Adraki Chicken Karahi

Ingredients

• 0.5 cup oil
• 1 onion (Blended into a paste with the green chilies)
• 3 green chilies (Blended into a paste with the onion)
• 2 tbsp ginger paste
• 1 tbsp garlic paste
• 700 g chicken breast (Approximately 700 g)
• 1 tsp paprika
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 0.5 tsp black pepper
• 2 tsp salt
• 1 tsp kasuri methi
• 2 tomatoes (Medium; blended)
• 1 tbsp ginger (Julienned)
• 2 green chilies (Chopped)
• 4 tbsp yogurt
• 5 tbsp unsalted butter
• 1 tsp garam masala
• ginger (Extra, for garnish)
• cilantro (For garnish)
• green chilies (Extra, for garnish)

Steps

1. 1

   Blend the onion and 3 green chilies into a paste. Have the ginger paste, garlic paste, and remaining ingredients ready.

2. 2

   Heat the oil in a pan over high heat.

3. 3

   Add the onion-and-green-chili paste, ginger paste, and garlic paste. Sauté for about 1 minute.

4. 4

   Add the chicken breast and cook until it changes from pink to white.

5. 5

   Add the paprika, red chili powder, cumin powder, coriander powder, black pepper, salt, and kasuri methi. Cook for 2 minutes.

6. 6

   Reduce the heat to medium. Add the blended tomatoes and mix well.

7. 7

   Add the julienned ginger and chopped green chilies.

8. 8

   Stir in the yogurt, cover the pan, and cook for 10 minutes.

9. 9

   Return the heat to high. Add the unsalted butter and garam masala, then cook for 2–3 minutes, until the masala thickens slightly.

10. 10

    Garnish with extra ginger, cilantro, and green chilies.

11. 11

    Serve hot with naan or roti.

Notes

The source states a total preparation and cooking time of 30 minutes. Garnish quantities are not specified.

Nutrition per serving

• main
• Pakistani
• curry
• quick meal
• stovetop
• spicy
• chicken
• gluten-free