The Art of “Bhoonna”:
The most important aspect of nailing down the karahi cooking process, is the technique known as “bhoonna” – the process of frying the spices and meat together until the oil separates. This step is crucial for developing the complex flavors and thick, luscious curry that define a perfect karahi. As the spices release their oils and the meat browns, the flavors intensify, resulting in a dish that’s rich, aromatic and totally irresistible.
Watch how to Make Chicken Karahi 101
Tips for Beginners:
How to Make Authentic Peshwari Chicken karahi
Ingredients:
⅓ to ½ cup of oil (for cooking) 1.5 lbs of skinless whole chicken pieces 1 tablespoon of ginger garlic paste ½ teaspoon of turmeric 1 tablespoon of crushed coriander 1 ¼ teaspoon of ground cumin ½ teaspoon of red chili powder ½ teaspoon of red chili flakes ¾ teaspoon of salt (adjust to taste) 1 green chili, chopped 8 tomatoes, halved ½ cup of water 1-2 teaspoon of coarse black pepper (for finishing) 1 green chili, chopped (for finishing) Ginger slices and chopped cilantro (for garnish) Naan (for serving)
Preparation:
