Name: Chicken Haryali Karahi
Cook time: 23 min
Total time: 23 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1/3 cup oil; 1 tbsp ginger garlic paste; 1 kg chicken, cut into pieces; 1/2 tsp turmeric powder; 1 tbsp coriander powder; 1/2 tbsp black pepper powder; 1 tsp cumin powder; 1 cup plain yogurt, whisked; 1 cup fresh coriander leaves; 1/2 cup fresh mint leaves; 2 green chilies; 2 fried brown onions; 20 peeled almonds, blanched; 1/2 tsp garam masala powder; 1 tsp dried fenugreek leaves, kasuri methi; Butter, lemon wedges, green chilies, julienned ginger, fresh coriander, for garnish; Charcoal, for smoking; 1 cup water

Instructions 10

Heat 1/3 cup oil in a karahi, add 1 tbsp ginger garlic paste, sauté for a few seconds.
Add 1 kg chicken, cook on medium flame for 10 minutes until it turns golden brown.
Add turmeric, coriander powder, black pepper, and cumin powder. Mix well.
Add 1 cup yogurt, mix and cook for 2-3 minutes.
In a blender, make a green paste using coriander leaves, mint leaves, green chilies, fried onions, almonds, and 1 cup water. Blend until smooth.
Add this paste to the chicken, along with 1/2 cup water. Cover and cook on medium flame for 10 minutes until the oil separates.
Add garam masala and kasuri methi. Mix well.
Place a piece of hot charcoal in a small steel bowl, put it in the karahi, drizzle a little oil over the coal, and cover with a lid for 1-2 minutes for smoky flavor.
Garnish with butter, lemon wedges, green chilies, julienned ginger, and coriander.
Serve hot with naan or roti.

Chicken Haryali Karahi