It’s winter, I’m retired, I’m hibernating, I’m bored, so ….. I start cooking. Im sure I don’t like cooking. Baking yup. I (use) to enjoy that, I also love ironing (*gasp*) but cooking I’ve never been a fan off. But all of a sudden with all this extra time- I’ve turned into Cook of the Year…. Okay exaggerating abit here…. I just made my speciality dish. Chicken Karhai.
Since I was in a good mood, and had loads of time, I took pictures and I’m now sharing my recipe. (Also this is now officially logged on the world wide web- proof that I do cook more than chicken fillets!)
It’s a really quick and easy recipe (hence why I make it) but it’s also damn delicious. Considering I am not a fan of cooking, I do have three extremely hungry and fussy men in my house who go mardy if not fed properly. Also I don’t like the idea of going out to get takeout – it’s too damn cold.
So here goes, let me know if you do try it
- 4 Chicken Fillets cubed
- 1.5 Tablespoon Salt
- 2 Tablespoon chilli powder (or according to taste)
- 3/4 Tablespoons Turmeric
- 1.5 Tablespoon Dhania Powder
- 2 large Tablespoon liquidated Ginger and Garlic paste
- 1 large Tablespoon Tomato puree
- Green chillies (according to taste)
- 1.5 cup Greek Yoghurt
- 2 onions chopped finely
- 2 tomotoes chopped finely
- 4-6 Tablespoon oil
- 1 teaspoon mustard seeds
- Handful of fresh coriander
- 2 onions cubed
- 1 green pepper cubed
And Now to put it all together aka- Method:
Add the salt, chilli powder, turmeric, garlic and ginger, tomoto puree, green chillies, Dhania powder and Greek yoghurt to the chicken fillets and mix together.
Cling film this up and this should be kept for up to 4 hours (or more in fridge) this part can be done overnight, or I did it in morning before I went to work. This allows all the spices to be infused into the chicken.
Next put oil into a pot and add in your chopped onions. Allow the onions to brown on a low heat… Halfway through doing this add in your mustard seeds.
Once onions are brown add in the chopped tomatoes and on low heat again allow the tomato to caramelise.
Once caramelised add in your mixed chicken. Mix this in and put onto a high heat.
Once it’s boiling add a top on and leave on high heat. The yoghurt and the chicken will release water and to get a thick consistency you need all the water to evaporate, so keep it on a high heat and stir occasionally. ( Should take 20 minutes max)
Once the sauce starts getting thick. Add in your cubed onion and cubed green pepper. This needs to be done near the end, as you don’t want to throughly cook the onions and green peppers. Put the top back on and leave on high heat once again. (5 mins max)
And Voila. Chicken Karhai ready. Add chopped up coriander once done. And serve with garam garam (hot,hot) nan.
So that’s a quick and easy recipe. Hope you enjoy it. Let me know of any variations you make. If I have it in me to make chicken Karhai again, I might try it.
And when your making it- don’t use the amount of dishes I did! Just chuck it all in…. I have a load of dishes to wash now! Urgh! All for aesthetics!
Love and regards
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