SPICE LEVEL: OUCH!!!
When we were in Pakistan, we loved going to highway restaurants in Karachi, or lately, Do Darya. You won’t remember that Zee, but we also took you there. You were really really small then.
Not only the food but the whole spooky yet tantalizing experience over there makes the evening quite eventful.
Of course fresh naans right from the tandoor and karhai straight from the grill gives you a taste of heaven.
My God! the aroma of fresh naan is something to kill for.
Over the time, after constant hit and trial, I have come up with my own version of chicken karhai.
Extremely easy recipe, I use canned tomatoes to make it even more simple. If you are in Pakistan please do NOT try making it during bari Eid.
Ask someone who is responsible for groceries at your place. They will tell you all about the conspiracies tomato farmers hatch to get the tomato prices hit the roof (that’s both of your grandads Zee).
and now the recipe
Ingredients for Chicken Karhai — serves 2–4 ( depending on their appetite of course)
tomatoes 800 (that is two cans 400g each of chopped tomatoes)
ginger/garlic paste 2 tbs
black pepper (freshly ground) 1 1/2 tbs
ginger (julienne cut) 1 inch piece
cloves (laung) 5
crushed red chillies 1 tbs
cumin seeds (roasted) 1 tbs
salt as required
oil 1/4 cup
green chillies (chopped) 6
green corriander and lemon for garnishing
Method for chicken Karhai
- Heat oil in the wok.
- Add cloves and salt and let cloves leave their aroma.
- Add crushed chillies and let them fry a bit. This will give the dish a roasted flavour.
- Now add chicken. Cook till water dries and it starts turning light brown.
- Add tomatoes and ginger/garlic paste and cook till tomatoes dry.
- Now add fresh black pepper and roasted cumin.
- After a while add green chillies and ginger.
- Take off from the hob
A few important tips
- Use Wok, or a large frying pan and NOT a normal Saucepan.
- Dry tomatoes completely, to give an intense flavour.
- If you dont have roasted cumin, add un-roasted cumins them during step 3.