Made with AI
Chicken Ciknan Karahi
Ingredients
- boneless chicken breast600 g
- vegetable oil2 tablespoons
- large onion, finely sliced1 piece (about 150g)
- medium tomatoes, chopped3 pieces (about 360g)
- green chilies, sliced2 pieces (about 20g)
- ginger garlic paste1 tablespoon (about 15g)
- cumin seeds1 teaspoon (about 2g)
- coriander powder1 teaspoon (about 2g)
- red chili powder1 teaspoon (about 2g)
- turmeric powder0,5 teaspoon (about 1g)
- garam masala1 teaspoon (about 2g)
- salt1 teaspoon (about 6g)
- fresh cilantro, chopped0,25 cup (about 10g)
Instructions
- 1
Heat the vegetable oil in a large karahi or deep skillet over medium heat.
- 2
Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
- 3
Add the sliced onions and sauté until golden brown, about 5-7 minutes.
- 4
Stir in the ginger garlic paste and cook for 1 minute until aromatic.
- 5
Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes are soft and oil begins to separate.
- 6
Add the coriander powder, red chili powder, turmeric powder, and salt. Mix well and cook for another 2 minutes.
- 7
Add the boneless chicken breast pieces and stir to coat them with the masala.
- 8
Cook the chicken for 8-10 minutes, stirring occasionally, until it turns white and starts to release its juices.
- 9
Add the sliced green chilies and continue to cook for another 5-7 minutes, until the chicken is cooked through and the gravy thickens.
- 10
Sprinkle garam masala over the chicken and mix well.
- 11
Garnish with chopped fresh cilantro.
- 12
Serve hot with naan, roti, or steamed rice.
