Zaika Worlds

Chicken Karahi

40 minute · 4 log · Desi Khane · Pakistan

Chicken karahi dhabe ka behtareen khana hai, gehri kadhai mein jaldi pakne wala, baghair piyaz aur baghair masalon ki lambi list ke. Taaze tamatar masala ban jate hain, adrak aur hari mirch aakhir mein daali jati hain, aur poora khana taqreeban 40 minute mein tayyar ho jata hai. Raaz aanch aur timing hai. Aanch tez rakhein, tamatar ko apna kaam karne dein, aur adrak tab daalein jab karahi ubal rahi ho. Isay kadhai se seedha garam roti ya naan ke sath khayein, jab masala chamkila ho aur chicken naram ho.

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Ajza

• Chicken 750g
• tamatar 4 bare
• Adrak lehsan paste 1 tbsp
• Hari mirch 4
• adrak julienne
• Ghee / tail 1/2 cup
• Namak
• kuti hui laal mirch
• garam masala
• Hara dhaniya

Banane Ka Tareeqa

1. Tamatar ko 4 tukdon mein kaatein aur adrak, mirch aur dhaniya tayyar rakhein. Karahi jaldi banti hai, is liye sab kuch haath ke paas hona chahiye.
2. Kadhai mein ghee tez aanch par garam karein. Chicken daal kar 4 se 5 minute fry karein, baar baar palat kar, jab tak bahar ka rang badal jaye.
3. Adrak lehsan paste daal kar 1 minute bhunein. Tamatar aur thoda namak daal kar dhak dein, aur darmiyani tez aanch par 8 se 10 minute pakayein.
4. Dhakkan hata kar naram tamatar ko chamach ke peeche se mash karein. Bhunte rahein jab tak masala gaarha ho jaye aur tail upar aa jaye.
5. Kuti hui laal mirch daalein aur namak chakhein. Agar masala khushk lage to sirf 2 tbsp garam paani daalein, zyada nahi.
6. Aadhi adrak julienne aur 2 kati hui hari mirch daalein. 2 minute aur bhunein taake in ka zaiqa masale mein chala jaye.
7. Garam masala chhidkein, dhak dein, aur halki aanch par 5 minute dum dein. Chicken andar tak pak jana chahiye aur juicy rehna chahiye.
8. Baqi adrak, mirch aur taaza dhaniya daalein. Foran serve karein, kadhai se seedha, roti ya naan ke sath.

Chef ki tip

Karahi mein paani na daalein. Tamatar ka apna paani kaafi hai. Aanch tez rakhein taake chicken naram rahe aur masala achha bhune, aur taazi adrak aakhir mein daalein, shuru mein nahi.

Serve Karna

4 logon ke liye roti ya naan, piyaz aur lemon ki saada salad, aur pasand ho to raita ke sath kaafi hai. Kadhai mein hi serve karein, lemon ke sath, aur garam garam khayein. Masala roti se uthane ke liye hota hai, is liye zyada roti tayyar rakhein. Thanda drink ya lassi mirch mein madad karta hai.

Store Aur Dobara Garam Karna

1 ghante ke andar thanda kar ke airtight dabbe mein fridge mein 2 din tak rakhein. Kadhai mein darmiyani aanch par dhak kar 1 se 2 tbsp paani ke sath dobara garam karein, jab tak bhaap na nikle. Dobara garam karne ke baad taazi adrak aur dhaniya daalein. 1 mahine tak freeze kar sakte hain, lekin thaw hone par tamatar masala naram ho jata hai, is liye taaza behtareen hai.

Ajza Ke Notes

• Pake hue, naram tamatar lein. Sakht tamatar der se ghulte hain aur masala paani wala reh jata hai.
• Haddi wala chicken zyada zaiqa deta hai aur juicy rehta hai. Boneless thigh bhi chal jata hai, lekin 3 se 4 minute kam pakayein.
• Ghee se dhabe ka zaiqa aata hai. Tail bhi chal jata hai, lekin aakhir mein thodi zyada adrak daalein.
• Taazi adrak julienne garnish bhi hai aur zaiqa bhi. Sukhi adrak powder is ki jagah nahi le sakti.

Variations

• Mutton karahi: 750g mutton lein, dhak kar 40 se 50 minute naram hone tak pakayein, phir masala hamesha ki tarah tez aanch par bhunein.
• Hari mirch karahi: laal mirch chor dein, 8 hari mirch lein, aadhi masale mein aur aadhi garnish mein, taaze tez zaiqe ke liye.
• Butter karahi: aanch se utaar kar 1 tbsp makhan aur 2 tbsp cream mila dein, zyada rich aur halki version ke liye.

Aam Ghaltiyan

• Shuru mein paani daalna. Masala gaarhi chamkili karahi ke bajaye patli curry ban jata hai.
• Poora waqt halki aanch par pakana. Chicken bhaap mein pak jata hai, tamatar tukdon mein rehte hain, aur masala theek se nahi bhunta.
• Adrak sirf shuru mein daalna. Wo pak kar khatam ho jati hai, aur taaza finish nahi milta.
• Boneless chicken ko zyada pakana. Tez aanch par wo jaldi khushk ho jata hai, is liye jaldi check karein.

Aksar Puche Jane Wale Sawal

Meri karahi mein masala kyun nahi hai?

Tamatar achhi tarah mash aur bhune nahi gaye, ya paani daal diya gaya. Tamatar achhi tarah mash karein aur tail alag hone tak bhunein.

Kya karahi kadhai ke baghair ban sakti hai?

Ji haan. Gehri, bhari wok ya frying pan use karein. Patli pan masala jala deti hai, is liye aanch thodi kam rakhein aur zyada hilayein.

Kya karahi mein piyaz hoti hai?

Riwayati Pakistani karahi mein piyaz nahi hoti. Tamatar ka paani masala banata hai. Piyaz se mukhtalif khana banta hai, curry ke qareeb.

Chicken pak gaya hai, kaise pata chalega?

Sab se mote tukde ko kaatne par ras saaf nikle, aur gosht gulabi na rahe. Shak ho to sab se bara tukda kaat kar check karein.

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