Assalamu alaikum wa rahmatullahi wa barakatuhu!
In the Name of Allah, Most Gracious, Most Merciful
It was the night before Eid and all through the house, the pans were a clatter and there was plenty of chatter.
The cousins were over to start off the Eid sweet treat, and I realized that there was nothing for dinner, and we were all hungry.
In the Name of Allah, Most Gracious, Most Merciful
It was the night before Eid and all through the house, the pans were a clatter and there was plenty of chatter.
The cousins were over to start off the Eid sweet treat, and I realized that there was nothing for dinner, and we were all hungry.
This Creamy Chicken Karahi was supposed to be cooked on Eid day itself but since it was so easy to make and the ingredients were all ready, I made it then and there.
Mum rustled up a few slices of Naan Bread, and amidst all the kneading of dough and marinading of roast chicken, dinner was served. And, quite delicious it was too!
Chicken Curry, previously: Chicken Karahi, Yummy Chicken Curry, Chicken and Potato Curry, Chicken Curry, Chicken and Spinach Curry
A Simple List of Ingredients:
1. Vegetable Oil
2. Chicken Breast
3. Onions
4. Green Chillies
5. Ginger and Garlic Paste
6. Salt
7. Black Pepper
8. Ground Cumin
9. Plain Yoghurt
10. Lemon Juice
11. Double Cream
12. Garam Masala
13. Fresh Coriander
Bismillah, let's begin!
Chicken Curry, previously: Chicken Karahi, Yummy Chicken Curry, Chicken and Potato Curry, Chicken Curry, Chicken and Spinach Curry
A Simple List of Ingredients:
1. Vegetable Oil
2. Chicken Breast
3. Onions
4. Green Chillies
5. Ginger and Garlic Paste
6. Salt
7. Black Pepper
8. Ground Cumin
9. Plain Yoghurt
10. Lemon Juice
11. Double Cream
12. Garam Masala
13. Fresh Coriander
Bismillah, let's begin!
First, peel and roughly chop 2 Onions. Trim the stalks off 4 Green Chillies.
Put the onions and green chillies into a blender along with a splash of water.
Blend to a paste, and set aside.
Heat 4 tablespoons Vegetable Oil in a karahi or large saucepan.
When the oil is hot, add in 2 Chicken Breasts, cut into medium pieces. Fry on a medium to high heat until white and sealed.
Add the onion and chilli paste to the pan along with 1 tablespoon Ginger and Garlic Paste (or 1 teaspoon of each, if they're separate).
Mix well and cook for 3 minutes.
Then, take:
1 and 1/2 teaspoon Salt (or to taste)
1/2 teaspoon Black Pepper
1 and 1/2 teaspoon Ground Cumin
Sprinkle them into the pan and mix on a high heat.
Then, add in 4 tablespoons Plain Yoghurt.
Mix the yoghurt in. Bring to the boil and then cover. Leave to simmer on the lowest heat for 20 minutes or until the chicken is fully cooked through.
While the chicken simmers, finely slice 4 Green Chillies.
Then, uncover the chicken ...
... and add in the sliced chillies.
Drizzle in 1 and 1/2 teaspoon Lemon Juice.
Mix in and cook for 5 minutes or until the oil rises to the surface.
Then, pour in 4 tablespoons Double Cream.
Sprinkle in 1/2 teaspoon Garam Masala.
Along with Fresh Coriander, chopped and to taste.
Stir together and cover for 2 minutes on a low heat before serving.
Serve with naan bread or boiled rice!
Full Written Recipe:
Full Written Recipe:
Creamy Chicken Karahi
Adapted from Cook with Faiza
Ingredients – serves 4-6 people
4 tablespoons
Vegetable Oil
2 pounds Chicken
Breast, cut into medium pieces
2 Onions, peeled
and roughly chopped
8 Green Chillies
1 tablespoon Ginger
and Garlic Paste (or 1 teaspoon of each)
1 and ½ teaspoons
Salt, or to taste
½ teaspoon Black
Pepper
1 and ½ teaspoon
Ground Cumin
4 tablespoons Plain
Yoghurt
1 and ½ teaspoon
Lemon Juice
4 tablespoons
Double Cream
½ teaspoon Garam
Masala
Fresh Coriander
Leaves, chopped and to taste
Method
Blend together the
onions and 4 green chillies with a splash of water to a paste.
Heat the oil in a
karahi or a large saucepan. Add the chicken pieces and fry on a medium to high
heat until they’re white and sealed.
Add the onion and
chilli paste to the pan along with the ginger and garlic paste. Mix well and
cook for 3 minutes.
Next, add the salt,
black pepper and ground cumin. Mix on a high heat.
Add in the yoghurt
and mix. Bring it to the boil and then cover, and simmer on the lowest heat for
20 minutes or until the chicken is fully cooked through.
Finely slice the
remaining 4 green chillies.
Uncover, and add
the green chillies and lemon juice. Mix in and cook for 5 minutes or until the
oil rises to the surface.
Next, pour in the double
cream and add the garam masala. Mix in and the scatter over the fresh
coriander.
Cover the pan for 2
minutes on a low heat and then serve up! Serve with naan bread or boiled rice.
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