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).
This is my mum’s favorite dish so on this Mother’s day I want to dedicate this recipe to her……..
100 gms butter
1 kg chicken pieces
4 green chillies (2 sliced)
2 tbspns coriander fresh
½ tspn cracked black pepper
½ tspn red chilli flakes (Optional)
1 tspn cumin seeds
2 tbspns ginger julienne
½ tspn chaat masala
-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.
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 …….
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 …..
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 red chilli powder
½ tspn turmeric
1 tbspn garam masala
2 tbspns oil
1 tspn cracked coriander
A pinch of cracked peppercorn
½ cup oil
2 medium red onions chopped
4 medium tomatoes chopped
1 tspn ginger garlic paste
2 green chillies
2 tbspns yogurt
Some red chilli powder
½ tspn garam masala
½ tspn turmeric
2 tbspns coriander
2 tbspn ginger julienne
2 green chillies sliced
-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.
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 …
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)
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
2 – 4 green chillies sliced vertically
A bunch of green fresh coriander chopped
Few juliennes of ginger
-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.
Tasty and aromatic mutton karahi is ready to serve.