Chicken Karahi Recipe + Step by Step by Pak Recipe

 

Chicken Karahi Recipe

 

Today we will tell you about the chicken karahi recipe as well as all the ingredients used in it, what is the benefit of what and why it is used. By the way,Chicken karahi is prepared in many ways. The most popular and most used recipe.

First of all, let's talk about the items used in karahi

 

Chicken Karahi Recipe

Ingredients

Chicken....... 1 kg

Finely chop.... 1 onion

Cut .....3 tomatoes

Finely chop.... 3 green chillies

1.... tablespoon ginger garlic paste

Red pepper.... 1 teaspoon

Half a teaspoon of turmeric

Salt.... 1 teaspoon or as required

Cumin.... 1 teaspoon

Dried coriander... 1 teaspoon

Half a teaspoon of hot spice powder

Yogurt... 1 tbsp

Tablespoon of oil 1 or as required

 

Synthesis

First put the chicken in a frying pan and add two cups of water, red pepper, turmeric, salt, onion, tomato and cook well. When the water starts to boil, cover it with a lid and reduce the heat to very low. Let it simmer for about 10 to 15 minutes and keep stirring with a spoon. When the chicken and onion are melted, add curd, oil, cumin, dried coriander and cook on high heat. When the oil is left, 

add pepper. Add powder and green coriander and cook for 1 more minute. Your chicken karahi is ready. Serve with bread.

Chicken Karahi Peshawari style

 

Ingredients

Chicken 1 kg

Half a kilo of tomatoes

1 tablespoon ginger garlic paste

Finely chop 4 green chillies

1 tablespoon chopped ginger

Pepper Dara 1 teaspoon

Salt 1 teaspoon or as required

Cumin 1 teaspoon

Dried coriander 1 teaspoon

Mutton or oil 1 pound

 

Synthesis

First, in a frying pan, add chicken, salt, cumin, dried curd, ginger, garlic paste, green chillies, tomatoes and two cups of water and cook on high heat. When it starts to cook, cover it and cook for 10 to 15 minutes. After that, see that the chicken is melted. When the chicken is melted, add mutton or oil to it and cook on low heat. Cook on low heat for at least 5 minutes. When oil is left, add pepper. Cook for another 1 minute. Eat your chicken Peshawari Karahi with bread etc.

 

Note

If you use mutton jerbi or mutton jerbi oil instead of oil in Peshawari chicken Karahi, then what is the point of it? By the way, you can also use pure desi ghee. The tomatoes you use in chicken Peshawari embroidery Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. By the way, I like Peshawari and salted Chicken Karahi more. Please give your valuable feedback in the comment section on how you like our recipe. Thank you.

Salted chicken Karahi recipe

Ingredients

Chicken 1 kg

1 tablespoon ginger garlic paste

Finely chop 1 onion

Finely chop 6 green chillies

1 teaspoon of salt

Cumin 1 teaspoon

Dry curd 1 teaspoon

Yogurt 1 pound

Oil 1 pound or as required

 

Synthesis

First put chicken, onion, green chillies, ginger, garlic paste, salt and two cups of water in a pressure cooker and cook in the cooker for about 4 to 6 minutes, then put the chicken in a pan and add oil, milk and cumin seeds. And add dry curd and cook on low heat and keep stirring the spoon at the same time. When the oil and gravy are separated, it means that the oil is left.

 

Note

By the way, salty Karahi is made of mutton or beef, but nowadays the custom of eating chicken is more, so the whole dash has been turned into chicken. If you make salted Karahi of mutton, try using onions in it. Don't do it and fry the mutton salty Karahi so that the color of the mutton becomes light brown, then the taste is different.

If you make salted Karahi of native chicken, it tastes very good and is also more beneficial than commercial chicken. You can also make salted Karahi chicken with the help of salt, green pepper and oil, which means you need more spices. In many places it has been observed that chicken is cooked by adding water and salt to it and when the chicken is melted, it is fried on low heat by adding oil, ghee or fat. Separately, if you make salty Karahi in this way, you can also say the above recipe.

 

If you make a salty Karahi of dumba, then use not only oil but also fat of dumba and ginger in it. By the way, in the tribal areas, dumba is eaten salted and contains only salt. Nothing else is used in it. Namkin Danba is the most famous dash of the tribal area.

By the way, in the earlier times when people used to make a living by hunting etc., no other spices or oil and ghee were used. The food was very simple and healthy.

Chicken  Green Chili Lemon Karahi Recipe

Ingredients

Chicken 1 kg

1 tablespoon ginger garlic paste

Finely chop 2 onions

Finely chop 4 green chillies

1 tablespoon of lemon juice

Salt 1 teaspoon or as required

Half a teaspoon of turmeric

Cumin powder 1 teaspoon

1 teaspoon of dry curd powder

Pepper 1 teaspoon

Yogurt 1 pound

Oil 1 pound or as required

 

Synthesis.

Chicken Onion Green pepper, salt, turmeric. Ginger garlic paste and 2 cups of water in a pressure cooker for about 4 to 6 minutes. Now take it out in a frying pan and cook on low heat along with oil, curd, lemon juice, black pepper, cumin, dried curd. Add. Now fry on low heat for 3 to 5 minutes. When the oil is left, your chicken green chili lemon Karahi is ready.

Garnish with green pepper and lemon slices and serve to your friends.

 

Note

You can also use it after frying the onion lightly and grinding it with curd in a grinder. If you don't want to use turmeric in it, it will be your white chicken green chili lemon. You can also add pow milk. Many chefs also use milk in chicken green chili lemon Karahi. By the way, mutton green chili lemon Karahi is also very popular.

If you want to make mutton green chili lemon Karahi, the above recipe can be used. Only mutton needs to be cooked in a pressure cooker for about 8 to 12 minutes. If you are making mutton green chili lemon embroidery, try. Make sure you use milk in it.

If you like beef, the same recipe will be used for it, but it is better if you use beef without bones.

Green Chili Lemon Karahi No matter which one you make, the most important thing is to fry it, because if you don't fry it well, you will enjoy it. If you want to make this color a little green, then grind the green curds in it. Can be used, it will further enhance its beauty

Afghan Chicken Karahi

 

Ingredients

Chicken 1 kg

Onion Finely chop 2 pieces

4 to 6 green peppers

1 tablespoon ginger garlic paste

1 pound of milk

Salt 2 teaspoons or as required

Pepper powder 1 teaspoon

Cumin powder 1 teaspoon

1 teaspoon of dry curd powder

Malik Karim half a cup

Mint 2 tablespoons finely chopped

 

Synthesis use

Cook chicken, ginger, garlic paste, green pepper, salt and 2 to 3 cups of water in a saucepan for about 4 to 6 minutes. Fry the onion lightly in oil until the onion is not too brown. Now remove the onion from the oil. Put it in a grinder and at the same time add milk and grind it well. Now put pressure cooker chicken and grated onion and a tablespoon of oil in a pan and fry on high heat. When oil is left, pepper powder in it. Add cumin seeds, curd and fennel cream and fry for 1 to 2 more minutes. Now add finely chopped mint and cook for one minute. You are ready to cook chicken Afghani embroidered with yeast bread or oil.

 

Note

You can also use onion and milk in a pressure cooker along with chicken. If you grind it in milk after frying, it is better. You can also use fresh milk cream instead of Malik cream. Karahi is especially Afghani dish so you can use dried fruits etc. in it. Most of the restaurants have seen that Afghani Karahi is made in white pepper if you also want to use white pepper. You can use pepper instead.

 

Chicken Green Karahi Recipe

Chicken Karahi Recipe

Ingredients:

Chicken 1 kg

2 onions (boil and grate)

 1 tablespoon ginger garlic paste

Finely chop 4 green chillies

Mint paste 2 tablespoons

Salt 2 teaspoons or as required

2 teaspoons pepper powder

Cumin powder 1 teaspoon

Dry curd 1 teaspoon

Green curd 3 tablespoons finely chopped

Yogurt 1 tbsp

Malik Karim half a cup

Oil 1 pound

 

Synthesis use

First put oil in a pan and add chicken to it and fry it on high heat. When the chicken becomes light brown, add ginger garlic paste and fry for 2 to 3 minutes. Add air, onion, green chilli, cumin, dried curd, 1 cup water and curd and fry it on high heat. When gravy oil is left, add mint paste, green curd, black pepper and milk cream. Mix and simmer over low heat. After simmering for 3 to 5 minutes, you have chicken green Karahi ready. Eat it with bread.

 

Note

You can also use a light green color in the chicken green Karahi. This will make the color of the Karahi very green. If you make it green with mint and green coriander, it is much better. You can add chicken onion, green pepper and You can also make chicken green Karahi by putting ginger and garlic in a pressure cooker at the same time. For this, put all these things in a pressure cooker and cook for 4 to 6 minutes and then add all the spices and oil and fry well. The taste would also be different. You can also use green chillies by grinding them. And you can also use white chillies instead of black pepper powder.

 Chicken Charsi Karahi

 

Ingredients

Chicken 1 kg

Half a kilo of tomatoes

Ginger garlic paste. 1 tablespoon

4 to 6 green peppers

Salt 2 teaspoons or as required

Black paper

Oil 1 pound

 

Synthesis use.

First, in a frying pan, add a pound of oil and a teaspoon of salt and chicken and fry well. Keep the fire high. When the water is well dried, add pepper powder and simmer on low heat. After simmering for 2 to 3 minutes, the chicken charsi Karahi is ready. Eat it with bread.

 

Note

Use peeled tomatoes in chicken mash Karahi. Peel a squash, grate it and add to warm water. Leave to simmer for about 10 minutes. Peel a squash, grate it and squeeze the juice. You can also use it. Remove the oil after frying the chicken in the oil and then add the fat. Take the fat of good quality. If you have to give a touch of butter, use it after the Karahi is ready. The aroma of ta butter remains. This is a recipe and journal if you want to apply your science to your liking but the same recipe is used in restaurants etc.

Ginger

The use of ginger in any food you eat because it enhances the taste of food, but wait, if you cook food without ginger every day, it also affects your health, it also raises your cholesterol. And sore throat is also possible so I am not a doctor but be sure to use ginger in your diet and take ginger fresh.

 

Chicken Karahi Recipe

Garlic

Garlic is used because it not only helps to get rid of the chicken odor but also has many benefits. It is very beneficial for low blood pressure patients. Garlic is always clean. Use clean and fresh

 

tomato

Tomatoes are used for food paste or garnish, but in many foods it is used for garnish. Tomatoes are always hard and red. If you eat fresh tomatoes, they are hard as time goes on. When it starts to soften, it looks good from the top, but it ends up inside.

 

Onion

Onions are used in almost all foods in Pakistan. Without it, Pakistani food, especially qorma and kadhai, etc., are absolutely tasteless. Onions are also available in many varieties in the market now, but you always choose red onions. Do this one, it can be found in food and it is also good for health. Often you have seen white onions in the market but red is better than that. Always use fresh and good quality onions.

 

Green chilli

By the way, red chillies are also made from green chillies but nowadays the red chillies available in the market are less chilli and more poison is being sold than it is better to use it sparingly and use green chillies instead. On the one hand it would be beneficial for your health and on the other hand it would make the food taste better with the use of green chillies, so use green chillies and try to always use fresh and clean green chillies if you Health will be bad, so how do you eat delicious food.

 

Green curd

Green coriander is also the backbone of food and it must be used in qorma and kadhai. It enhances the aroma as well as beauty of food. Always use fresh and clean green coriander in the market now. Green coriander is sold after drying, but it is better not to use it.

 

Turmeric

If you use turmeric in any food, it clearly means that you want to make kadhai or qorma red color because there are white dashes in them, turmeric is not used in them. However, even if you use it, it I also have a problem.

By the way, turmeric also has its own unique aroma and its use makes the color of food better. Well, there are many benefits of pure turmeric, but nowadays pure turmeric is hardly available in the market if used less. If turmeric changes the color of food, then understand that turmeric is not pure. Use turmeric and all spices in your food along with pure and good quality.

 

Types of chicken karahi

Usually the prepared chicken karahi is red in color in which onion and tomato red chilli turmeric etc. are used. We call it chicken karahi but there are many other types of chicken karahi such as.

Peshawari karahi. Afghani karahi. Green karahi. Salted karahi. Shinwari karahi. Charsi karahi. Takka karahi. Now we will try to know more about them. First of all, chicken karahi.

There are many ways you can prepare it. The easiest way is to put the chicken in a pan and add all the ingredients to it and at the same time add a little water and cook it while the meat And when the onion etc. is melted, add oil in it and cook well. When the oil is left, your chicken karahi is ready.