Tips & Variations
You can easily make some safe variations to this Karahi dish. Instead of using a whole chicken cut into pieces, you can opt for boneless chicken that may be more accessible to you. For boneless chicken, my preference is to use chicken thighs. But I understand that some people can’t stomach the texture of thighs. I just find thighs to be such a forgiving cut of meat that doesn’t dry out during the lengthier cooking process required for a flavorful karahi.
Quick Tips for Success
Watch how to make Tandoori Chicken Karahi
How to make Tandoori Chicken Karahi
Ingredients:
For Tandoori Marinade: 4 tablespoon yogurt 2 teaspoon ginger and garlic paste 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1 ½ teaspoon ground red chili, or to taste 1 tablespoon kasuri methi ½ teaspoon ground allspice ½ teaspoon garam masala ½ teaspoon black pepper 1 teaspoon salt ½ teaspoon turmeric 1-2 tablespoon lime juice 1 whole skinless chicken, cut into 12-14 pieces (approx 2.25 lbs) For Karahi: ⅔-3/4 cup oil Marinated chicken 5 tomatoes, pureed 1 red onion, fried 1 teaspoon ground cumin 1 teaspoon ground coriander 2-3 green chilies Ginger and cilantro, for garnish
Preparation: With its tantalizing blend of aromatic spices, tender chicken, and rich, flavorful sauce, Tandoori Chicken Karahi is sure to become a favorite in your culinary repertoire. So why wait? Fire up your stove, unleash your inner chef, and treat yourself to the irresistible delights of this iconic dish. Happy cooking!
