Chicken Onion Karhai (Pakistani Dhaba Style)

Ingredients,

  • small Chicken with bones small pieces  500 gm
  • onion medium  2
  • garlic paste  1/2 tbsp
  • ginger  2 inch piece
  • green chilies  3-4
  • salt 1 tsp
  • red chili powder 1/4 tsp
  • garam masla powder  1/2 tsp
  • turmeric powder   1/2 tsp
  • red chili flakes 1/2 tsp
  • cumin seeds  1 tbsp
  • coriander seeds 1 tbsp
  • lemon juice 1-2 tbsp
  • fresh chopped coriander  3-4 tbsp
  • oil  1/4 cup
  • desi ghee  1-1/2 tbsp (use butter if u don’t have desi ghee)

Directions,

1. take a pan add 1 tbsp cumin seeds and 1 tbsp coriander seeds. dry roast them.
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1. take a pan add 1 tbsp cumin seeds and 1 tbsp coriander seeds. dry roast them.
2. crush them ,don't make fine powder.
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2. crush them ,don’t make fine powder. set a side.
2. finely slice 2 onion, Julian cut ginger , cut chilies in long slices, finely chop fresh coriander.
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3. finely slice 2 onion, Julian cut ginger , cut chilies in long slices, finely chop fresh coriander.
4. heat a wok add 1/4 cup oil and 1-1/2 tbsp desi ghee...if you don't have desi ghee add butter in it but desi ghee will give this karhai a nice aromatic flavor.
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4. heat a wok add 1/4 cup oil and 1-1/2 tbsp desi ghee…if you don’t have desi ghee add butter in it but desi ghee will give this karhai a nice aromatic flavor.
5. now add onion in it. stir on high heat until it changes its colour.
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5. now add onion in it. stir on high heat until it changes its colour.
6. now add chicken and garlic paste. stir on high heat for 5-6 minutes.
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6. now add chicken and garlic paste. stir on high heat for 5-6 minutes.
7. now add salt, garam masala, turmeric powder, red chili flakes, red chili powder. stir well.
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7. now add salt, garam masala, turmeric powder, red chili flakes, red chili powder. stir well.
8. add ginger and green chilies. mix well.
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8. add ginger and green chilies. mix well.
9. now add crushed cumin and coriander seeds we made before. stir well.
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9. now add crushed cumin and coriander seeds we made before. stir well. in all this process heat should be high. because on high heat this chicken will get its flavors. while string if you feel masala or onion is burning add 2-3 tbsp water then keep string …when ever you see it starts burning ,add again 2-3 tbsp water but don’t burn onion or masala because all its flavors will ruin if these onions burn.
11. add fresh coriander and lemon juice. mix well. all above string procedure should take 15-17 minutes.
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10. add fresh coriander and lemon juice. mix well.
all above stiring procedure should take 15-17 minutes.
11. now with lid on low heat cook it for 15 minutes.
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11. now with lid on very low heat cook it for 15 minutes. stir after every 5 minutes.
serve
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serve

 

 

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