Makhni Karahi

Chicken fried with tomato and spices and tempered with butter…….. how amazing does that sound! 😀

Makhni Karahi is one of the famous dishes of my lovely city, Lahore, (Pakistan) and the beauty of this dish is that it is cooked in 3 – 4 spices, tomatoes and butter and its super easy and super fast. Most of the restaurants serve it with raita (whipped yogurt) and Kachumar Salad (mixed vegetable salad).

Ayesha's Kitchen

Ayesha’s Kitchen

This is my mum’s favorite dish so on this Mother’s day I want to dedicate this recipe to her……..

Ingredients:

  • 100 gms butter
  • 1 kg chicken pieces
  • 4 tomatoes
  • 4 green chillies (2 sliced)
  • 2 tbspns coriander fresh
  • Some salt
  • ½ tspn cracked black pepper
  • ½ tspn red chilli flakes (Optional)
  • 1 tspn cumin seeds
  • 2 tbspns ginger julienne
  • ½ tspn chaat masala

Procedure:

-Melt butter in a deep pan and add sliced green chillies, red chilli flakes and ginger. Fry until ginger gets a nice golden crusty colour.

-Add chicken pieces and all the spices. Fry for 10 minutes or until the chicken is golden. Add chopped tomatoes and cook it covered on medium heat until the tomatoes are mixed and chicken is tender and it gives a thick masala like texture.

-Dish out, garnish with 2 green chillies and coriander.

-Serve hot with kachumar salad and roti.

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Smoky Chicken Karahi/ Karai/ Kadai

Another way to make Chicken Kadai …………..

Ayesha's Kitchen

Ingredients:

  • 1 kg chicken (mix) (small pieces)
  • 2 tbspns yogurt
  • ½ lime squeezed
  • 2 tomatoes chopped
  • 2 green chillies
  • 2 tbspns crushed ginger
  • 2 cloves of garlic crushed
  • Some red chilli powder
  • A bunch of coriander (crushed)
  • Salt to taste
  • 1 tspn Ayesha’s Kitchen Special Garam Masala
  • 1 cup oil

Procedure:

-Combine crushed green chillies, ginger, garlic, coriander, salt, red chilli powder and garam masala in a bowl and mix with yogurt. Add lime juice.

-Heat oil and fry chicken until it is fried and slightly golden.

-Now add the yogurt paste and mix well for 2 minutes on high heat. Add tomatoes and let it cook covered for at least ½ hour on low medium heat.

-If the oil comes up that means it is done, otherwise cook of high heat, with constant stirring until the water evaporates and oil comes up.  Remove from heat.

-Meanwhile, put a piece of charcoal on high flame and heat it until it is white and hot.

-Now place a 4×4 piece of aluminum foil on cooked chicken and place the coal on it. Drizzle some oil and cover it with the lid.

-Keep it aside for at least 15 minutes. Serve hot with raita, salad and chapattis.

White Chicken Karahi/ Kadai

Chicken White karahi is a Pakistani delicacy. It is a tasty dish prepared with meat, yogurt and some spices, no tomatoes are added in it. Try this and enjoy a light day ….

Ayesha's Kitchen

Ingredients:

  • 1 chicken skinless karahi cut
  • 2 tbspns green chilli paste
  • 2 tbspns ginger paste
  • 12 tbspns yogurt
  • 1 cup oil
  • ½ cup water
  • 2 lemons squeezed
  • 4 tbspns coriander
  • 2 green chilllies sliced
  • 1 large onion (fried and crushed)

MASALA

  • Salt to taste
  • 1 tbspn coriander powder
  • 1 tspn white pepper
  • ½ tspn red chilli powder
  • 2 black peppercorns
  • 2 cloves
  • 1 big cardamom
  • 1 tspn cracked black pepper
  • 2 tspns fresh Ayesha’s Kitchen Special garam masala

Procedure:

-In a mixing bowl, combine chicken, Masala ingredients, fried onion, chilli paste, ginger paste, 5 tbspns yogurt and water. Mix and keep aside for 30 minutes.

-Heat oil and add the marinated chicken. Cook covered for 15 minutes on low heat.

-Take off the lid and simmer it of high heat with constant stirring by adding rest of the yogurt in intervals.

-Take it out in a dish, drizzle some lemon juice and garnish with green chilllies and coriander. Serve hot with Midri Khameeri roti, raita and salad.

Chicken Karahi/ Chicken Karai/ Chicken Kadai

Chicken Karahi or kadai is one of the most famous dishes in Pakistan. It is as famous as fish and chips in London and Pizza in Italy. A tasteful, aromatic dish cooked in tomato gravy and some nicely blended spices. Do try this and make your day …….

Ayesha’s Kitchen

Ingredients:

  • 1 ½ chicken (cut into small pieces)(16 pieces)
  • Salt to taste
  • ½ tbspn red chilli powder
  • 1 tspn Ayesha’s kitchen special garam masala
  • 3 medium sized sliced tomatoes
  • 2 tbspns julienne ginger
  • 2 healthy cloves of garlic (minced)
  • 2 green chilllies
  • 4 tbspns yogurt
  • 1 tspn red chilli flakes
  • ½ tspn turmeric
  • 1 tbspn methi leaves
  • ½ cup oil

FOR GARNISHING

  • 2 lemon slices
  • 2 tbspns ginger julienne
  • 2 sliced green chilllies
  • A punch of coriander

Procedure:

-Heat oil and fry ginger juliennes and minced garlic, until they are red. Now add chicken and cook on high heat, with constant stirring until it turns white. Now add garam masala and mix well.

-Now add all other spices, except methi leaves and mix well.

-Add tomatoes and yogurt and cook covered on low medium heat for about 10 minutes or until the oil separates from the masala. Now add methi leaves, give it a last stir and remove from flame.

-Take it out in the serving dish and garnish with some lemon slices, coriander leaves, ginger julienne and green chilllies.

-Serve hot with raita, fresh salad and roti.

Kabab Masala/ Kabab Karahi/ Kabab Kadai

Kabab Kadai is a Pakistani – Afghani dish which is not so famous in Pakistani restaurants but is now introduced in home cooking. I make this dish quite often for fancy dinner parties and my guests always appreciate it. Do try this and feel the taste of Ayesha’s Kitchen …..

Ayesha's Kitchen

Ingredients:

FOR KABAB

  • 300 gms lean beef mincemeat and 200 gms fat (charbi)/ 500 gms normal beef mince with fats
  • 1 large red onion
  • 4 cloves garlic
  • Some ginger (2 tbspns grated)
  • 4 – 6 green chillies
  • A bunch of coriander
  • 1 tspn methi leaves
  • Some salt
  • Some red chilli powder
  • ½ tspn turmeric
  • 1 tbspn garam masala
  • 2 tbspns oil
  • 1 tspn cracked coriander
  • A pinch of cracked peppercorn

FOR KADAI

  • ½ cup oil
  • 2 medium red onions chopped
  • 4 medium tomatoes chopped
  • 1 tspn ginger garlic paste
  • 2 green chillies
  • 2 tbspns yogurt
  • Some salt
  • Some red chilli powder
  • ½ tspn garam masala
  • ½ tspn turmeric

FOR GARNISHING

  • 2 tbspns coriander
  • 2 tbspn ginger julienne
  • 2 green chillies sliced

Procedure:

-Put a piece of charcoal on fire.

-Combine everything (spices and vegetables) given for kababs in food processor (chopper) and mix well.

-Glaze the grill pan with some oil and place the kebabs on it. Cook on medium heat until they are done.

-Take them out in a casserole dish or pyrex dish and place a 2X2 aluminum foil on it. Place the hot white charcoal piece on the aluminum patch and drizzle some oil on it. It will start smoking. Immediately cover it with a heat conducting lid and keep aside until we need it again.

-Prepare for kadai masala.

-Heat oil in a pan and fry chopped onion and ginger garlic paste until the onions are light brown. Add spices, yogurt and tomatoes and cook on high heat with constant stirring until the tomatoes are cooked. Add a splash of water if necessary.

-Now add all the spices and check for the salt and pepper. Adjust if needed.

-Add some water (about ½ cup) and mix well.

-Now add your kababs and cover the pan. Cook on very low heat for 10 minutes.

-Dish out and garnish with some coriander, green chillies and ginger julienne.

-Serve hot with raita, fresh salad and tandoori roti.

Ayesha's kitchen

Serving:

Serves 4.

Mutton Karahi

This is a wonderful dish which will make your day and the best thing is that red chilli powder is not added in it. It is made in cracked black pepper, tomatoes and normal salt. Do try this and enjoy your Eid with family and friends …

Mutton Karahi

Ingredients

  • 750 gms diced lamb/ mutton or beef (You can use meat with bones, there is no difference in the method of cooking and preparation)
  • 2 onions sliced (medium to large size)
  • 1 cup oil
  • 2 tbspns meat tenderizer (best meat tenderizer is green papaya paste)
  • 1/2 cup vinegar
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 1 tspn red chilli paste (OPT) (For Hot Flavour)
  • ½ tspn cinnamon powder (fresh)
  • 2 cloves and 2 big cardamoms crushed
  • 1 tbspn cracked black pepper
  • ½ tspn of nigella seeds (kalonji seeds)
  • 2 tomatoes
  • 1 cup yogurt
  • A pinch of turmeric

FOR WHOLE GARAM MASALA

  • 1 big cardamom
  • 1 small cardamom
  • 1 stick of cinnamon
  • Few fenugreek seeds and leaves
  • ½ tspn cumin seeds

FOR GARNISHING

  • 2 – 4 green chillies sliced vertically
  • A bunch of green fresh coriander chopped
  • Few juliennes of ginger

Procedure:

-Marinade meat in vinegar and meat tenderizer (best meat tenderizer is green papaya paste) for 12 – 14 hours.

-Heat oil in a deep pan and add onions and whole garam masala and fry until onions change their color. Now add lamb pieces, turmeric and ginger garlic paste. Stir fry for 10 minutes. Now add salt to taste on low medium heat cook the meat.

-When the moisture vanishes and oil comes up, add yogurt and tomatoes and other spices except black pepper and cook on low heat until it takes a form of masala. This process will take approximately 20 minutes.

-Now add black pepper and stir. Take it out in a dish and garnish with garnishing ingredients written above.

-Serve hot with naan bread or tandoori roti.

Outcome:

Tasty and aromatic mutton karahi is ready to serve.