gms chicken pieces (bone-in)
tbsp ginger (minced)
tbsp garlic (minced)
mild green chillies (chopped)
tbsp red chilli flakes
Pinch of garam masala
cup fresh coriander (chopped for garnish)
cup Noor Oil
Spicy, tangy and goes well as a main dish.
In a large karahi - saucepan, or wok, heat half cup of Noor Oil to a medium high temperature.
When the Noor Oil is hot, add cleaned and washed chicken pieces and cook for 1-2 minutes until the chicken begins to turn a soft white color. Add the salt, minced ginger, minced garlic and sauté well.
Cover, and cook for about 10 minutes.
Now add the green chillies, tomatoes, and crushed red chilli flakes, with a pinch of garam masala.
Stir well, and cook covering the pan, reduce the flame and slow cook for another 20-25 minutes until the chicken is cooked well.
When ready to be served, place the chicken on a plate along with some gravy, garnish with freshly chopped coriander.
Karahi chicken is best enjoyed when served hot, with freshly boiled plain rice or hot naan. Enjoy!