Chicken Tikka Karahi – Pakistani Style (Murgh Tikka Kadai) New 2020

 

A tasty mix of the 2 popular Pakistani recipes in one. Creamy, char-grilled Tikka Chicken cooked in a karahi with scented spices, fresh tomatoes, and ginger. A strong and juicy dish full of flavors. Chicken Karahi is among the most common dishes in South Asia and is possibly one with unlimited variations because every person has a different way to make it. From hotels to village dhabbas and home cooks, each recipe has its own unique flavor and taste.

Ingredients:	Quantity:
For Chicken Tikka
Chicken	500 gm
Chargha Masala*	1 Tbsp
Chaat Masala	1/2 tsp
Dried Fenugreek Leaves (Kasuri Methi)	1 tsp
Turmeric	1/2 tsp
Red Chili powder	1 tsp
Black pepper crushed	1/2  tsp
White Vinegar	1 tbsp
Orange food color (optional, see notes)**	1/4  tsp
Natural Yogurt (beaten)	3 tbsp
Ghee or Oil	1 tbsp
For Karahi
Butter	1 tbsp
Salt	To Taste
Ghee or Oil	2 tbsp
Garlic Paste	1/2 tbsp
Ginger Paste	1/2 tbsp
Turmeric	1/2  tsp
Tomatoes	3 (chopped)
Red Chili Powder	1 1/2  tsp
Coriander Seeds (roasted and coarsely ground)	1/2  tbsp
Cumin Seeds (roasted and coarsely ground)	1/2  tbsp
Red Chili Flakes	1/2 tbsp
Green chilies (sliced)	2-3
Ginger (julienne)	1 inch

Method:

Chicken Tikka:

1. Bring all the marinade ingredients together in a pot. Include the chicken and cover the marinade well. Cover the pot and leave to marinate in the refrigerator for thirty min. or longer.
2. Warm the ghee or oil in a frying pan or in a non - stick frying pan over high temperature and put the chicken pieces upon this. Don't be over the crowd, hold the leftover marinade. Cook until chicken is charred for around 5-6 minutes on each side. Take the chicken out for later use.

Preparing the Karahi:

1. Heat the oil or ghee with butter in a karahi on medium-high temperature, when melted, add garlic and ginger paste.
2. Frequently mix not to burn the ginger and garlic, after fragrant and softly golden include turmeric, the salt, the red chili powder, and the tomatoes. After Mixing add 1/2 cup of water.
3. Once the tomatoes are tender, turn the heat to low and apply the leftover chicken tikka marinade, blend well. Include coarsely ground cumin, cilantro, and red chili flakes. Offer is a combination
4. Now insert the cooked Chicken Tikka with the green chilies and the ginger, stir and cover with a lid for 5 minutes. Require to cook on a moderate flame
5. Let it cook for 5 min. After 5 minutes, check the flavor and change the seasoning.

Garnish:

• Garnish with ginger, fresh coriander, and a squeeze of lemon juice.
• and serve with naan or tandoori roti.

Notes:

     *    In case chargha Masala is not available. use, roasted cumin powder 1 tsp, and 1 tsp powder of coriander, and 2 tbsp paste of both garlic and ginger, and one tsp salt.

    **  In case food color not available use Kashmiri red chili powder or paprika powder 1 tsp.