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| Pakistani Chicken Karahi |
This dish gets its call from a karahi, a flat open pot used a lot in Pakistani and Indian cooking. In spite of its call, this recipe may be made in any pot. My mother came up with this recipe; it is a little highly spiced (by way of Pakistani requirements), however simple and foolproof. Serve with naan bread.
Ingredients :
- ½ cup sunflower oil
- 1 (3 pound) complete fowl, giblets discarded, cut into 12 pieces
- ¼ cup water
- 2 teaspoons floor cumin
- 1 ½ teaspoons salt
- 1 ½ teaspoons ginger and garlic paste
- ½ teaspoon red chile powder
- ¼ teaspoon ground turmeric
- 6 ripe tomatoes, kind of chopped
- 4 inexperienced chile peppers, finely chopped, or extra to flavor
- 1 bunch fresh cilantro leaves, finely chopped
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H6M |
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Notes :
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