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Karahi Chicken Recipe

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This recipe for Karahi Chicken, by , is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Farida Roy


Canola Oil
1-2 Green Chilies*
1 tbsp. of Ginger-Garlic Paste**
1 tbsp. of Karahi Masala***
2 Tomatoes and 8 tbsp. of Crushed Tomato****
Cilantro (optional)
Haldi (optional)
Black Pepper (optional)
1 tbsp. of Yogurt or Sour Cream (optional)*****

Cut the tomato into very small pieces.
Heat oil in a karahi (or wok), but don't let it smoke.
Add green chili(es) to oil.*
Remove green chilies from oil before they burn and set aside.
Add ginger-garlic paste to the oil.
Fry chicken in the oil mixture and give it a quick stir.
Add karahi masala to the pan.
Add salt to taste.
Add the cut tomato to the pan.
Add some water to the pan.
Cover the pan and let the chicken cook.
When it looks like the chicken will be done in about 5 minutes, add the mirchi to the pan and recover.
When serving, you can add cut cilantro to garnish.

Personal Notes:
Personal Notes:
*You can use frozen chilies. If you don't have green chilies, you can use any kind of mirchi. It's purpose is to flavor the oil. You can even use green bell peppers.
**The recipe is listed in this book.
***This masala, like all of Nanima's masalas are half her own mixture and half Shan Masala.
****You can substitute this for all crushed canned tomatoes.
*****"When you add this, all the oil gonna come out."




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