Chicken Haryali Karahi

Ingredients

• 7.58 cup oil
• 22¾ tbsp ginger garlic paste
• 22¾ kg chicken · cut into pieces
• 11⅜ tsp turmeric powder
• 22¾ tbsp coriander powder
• 11⅜ tbsp black pepper powder
• 22¾ tsp cumin powder
• 22¾ cup plain yogurt · whisked
• 22¾ cup fresh coriander leaves
• 11⅜ cup fresh mint leaves
• 45½ green chilies
• 45½ fried brown onions
• 455 peeled almonds · blanched
• 11⅜ tsp garam masala powder
• 22¾ tsp dried fenugreek leaves · kasuri methi
• Butter, lemon wedges, green chilies, julienned ginger, fresh coriander · for garnish
• Charcoal · for smoking

Other ingredients

• 22¾ cup water

Instructions

1. Heat 1/3 cup oil in a karahi, add 1 tbsp ginger garlic paste, sauté for a few seconds.
2. Add 1 kg chicken, cook on medium flame for 10 minutes until it turns golden brown.
3. Add turmeric, coriander powder, black pepper, and cumin powder. Mix well.
4. Add 1 cup yogurt, mix and cook for 2-3 minutes.
5. In a blender, make a green paste using coriander leaves, mint leaves, green chilies, fried onions, almonds, and 1 cup water. Blend until smooth.
6. 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.
7. Add garam masala and kasuri methi. Mix well.
8. 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.
9. Garnish with butter, lemon wedges, green chilies, julienned ginger, and coriander.
10. Serve hot with naan or roti.