How to Cook Perfect Frontier Chicken Karahi

Without fail recipe ultimate Frontier Chicken Karahi easy, yummy, practical.

Good Evening every body, at this time you get present recipe Frontier Chicken Karahi with 8 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 8 ingredients and 12 stages of easy cooking Frontier Chicken Karahi.

Ingredients for Frontier Chicken Karahi

1. Needed : Chicken (skinless leg and breast piece) medium size pieces.

2. Needed : tomatoes.

3. Needed : ginger (about 100 gms). Peel and julienne.

4. Prepare : whole green chilies. Remove the stem, cut vertically and de-seed.

5. Needed : fresh coriander leaves (chopped) for garnishing.

6. Prepare : Ghee (can be substituted with vegetable oil).

7. Needed : turmeric powder.

8. Needed : salt (or to taste).

If all ingredients Frontier Chicken Karahi it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Frontier Chicken Karahi

1. Couple of things to remember: 1) This dish requires lot of ginger so don't be conservative here! 2) You must de-seed the chilies. Leaving the seeds will make this dish too hot!.

2. Cook the whole tomatoes till the boiling point. Remove and drain the hot water and run them under cold water to cool them faster. Once cooled, remove the skin and mash the tomatoes by hand to a pulp..

3. Heat the ghee (or oil) in a large pot. This dish is best cooked in a cast iron pot but any other pot with lid will do..

4. Once the ghee/oil is heated, add the chicken pieces and turmeric in the pot and cook for about 15 minutes in high heat stirring frequently..

5. Once the water from the chicken is dried up and chicken pieces are almost half-cooked, add the tomato pulp and bring it to a boil..

6. Add most of the julienne ginger to the pot. (Leave some ginger aside for garnishing later)..

7. Add the de-seeded chilies and put the lid on the pot and lower the heat to simmer..

8. Cook in low heat for 40 minutes..

9. Remove the lid and check to see that chicken pieces are adequately cooked..

10. With the lid removed, turn-up the heat to high to dry-up the water from the tomatoes. This process should take about 5-10 minutes depending on the amount of water. Stir frequently to ensure that chicken pieces don't stick to the pot..

11. Make sure that most of the water is dried-up till there is a very thick gravy. Turn-off the heat and garnish with chopped coriander leaves and the remaining ginger julienne. Optionally you can add couple of whole green chilies to the garnish..

12. Your dish is ready! This dish is best served from the pot itself. Serve with warm roti/chapati or Naan. Enjoy!!.

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