Cooking With Bibi Aysha is presented every Thursday at 12:05 on Radio Alansaar, www.alansaar.org.za
Recipe of the week: Chicken Karahi
Traditionally made without onions but I sometimes use 1 large grated onion to make the wagaar. This recipe traditionally has no onions but adding one is not an issue!
Serves 6
INGREDIENTS:
-half cup ghee
-1kg chicken pieces
-1 large onion, grated
-5 large tomatoes, grated
-2 tblsp ground garlic
-2 tsp ground ginger
-2 tsp salt or salt to taste
-2 tsp Kashmiri chili powder
-1¹/² tsp ground black pepper
-2 tsp red ginger garlic masala
-2 tsp green masala
-half tsp cumin powder
-half tsp coriander powder
-3 elachi pods
-3 small cinnamon sticks
-2 green or red whole chillies
-handful chopped fresh coriander
Garnish: 1 inch piece of fresh ginger cut into strips
METHOD:
1.Add all the spices, the ginger, garlic, the red and the green masalas into a dish and mix well. Marinate the chicken in the spice mixture for 30 minutes.
2.In a medium sized pot melt the ghee over medium heat then add the onions, elachi pods, cinnamon sticks & 2 whole green chillies and fry until the onions are golden.
3.Now add the marinated chicken pieces into the pot and cook over medium heat adding water as necessary until cooked. Do not let the gravy dry out.
4.Now add the tomatoes and cook over low heat until the gravy thickens.
5.Garnish with chopped coriander & fresh ginger sticks.
6.Serve with roti or naan & ENJOY!
This recipe can be used with half kg lamb or mutton pieces as well. Cooking time for lamb pieces is approximately 1 hour and you will need to add 1-1¹/² cups of water when cooking. For mutton pieces you will need to add 2¹/² to 3 cups of water when cooking and cooking time is approximately 2-2¹/² hours.
