1. Recipe Ingredients
1/2 Kg Chicken (cut in small pieces)
1/2 tbsp Red chili powder
1 tbsp Crushed red pepper
1 tsp Roasted and crushed cumin
1 tsp Coriander crushed
1 tbsp Ginger garlic paste
to taste Salt
1/4 Cup Yogurt
1/2 Packet Cream
2 tbsp Lemon juice
For Karahi
250gm Tomatoes (cut into halves)
2 tbsp Ginger garlic paste.
1tsp Chili powder
2 tsp Crushed red pepper.
1 1/2 tsp Coriander seeds crushed
1 1/2 tsp Crushed cumin seeds
1 tsp Turmeric powder
to taste Salt.
1 inch piece Ginger (cut into juliennes)
3-4 Green chilies (cut into length wise)
as required Coriander leaves
1/2 tsp Dry fenugreek leaves
8 tbsp Oil

2. Recipe Method
For Tikka
Wash chicken with vinegar and salt water. Drain and keep aside.
Now marinate 1/2 kg chicken pieces with ½ tbsp red chili powder, 1 tbsp crushed red pepper, 1 tsp
roasted crushed cumin, 1 tsp crushed coriander, 1 tbsp ginger garlic paste, salt to taste, 1/4 cup yogurt,
1/2 packet of cream and 3 tbsp lemon juice for 30 to 40 minutes.
Now pan fry, grill in oven or Bar B.Q. as per your choice.
For Karahi
Put wok on stove let it heat up,
Add 250 gm tomatoes with 2 tbsp ginger garlic paste.
Now add 1/2 cup water. Mix well and cover with a lid, turn the flame high. Cook till tomatoes are well
tender, then remove the skins of tomatoes. Using spoon, try to chop tomatoes until it become like
paste.
Now add in 1 tsp red chili powder, 2 tsp red crushed red pepper, 1 1/2 tsp crushed cumin seeds, 1 1/2
tsp crushed coriander seeds, salt to taste and 1 tsp turmeric powder into wok, mix well.
Add in chicken Tikka into wok, mix well.
Add ginger julienne, 3 to 4 green chilies cut into length wise. Sprinkle coriander leaves. Also add half of
the oil and cover the lid. Cook for 2 to 3 minutes.
Then add rest of the oil with 1/2 tsp dry fenugreek leaves, mix well.
Dish out and garnish with green coriander and ginger julienne slices
[12/17/2012 10:44:38 PM] furwah: (happy)
[12/17/2012 10:45:26 PM] furwah: For Chicken Tikka:
Chicken (cut in small pieces) 1/2 kg
Red chili powder 1/2 tbsp
Crushed red pepper 1 tbsp
Roasted and crushed cumin 1 tsp
Coriander crushed 1 tsp
Ginger garlic paste 1 tbsp

3. Salt to taste
Yogurt 3/4 cup
Cream 1/2 packet
Lemon juice 3 tbsp
For Karahi:
Tomatoes (cut into halves) 250 gm
Ginger garlic paste 2 tbsp
Chili powder 1 tsp
Crushed red pepper 2 tsp
Coriander seeds crushed 1, 1/2 tsp
Crushed cumin seeds 1, 1/2 tsp
Turmeric powder 1 tsp
Salt to taste
Ginger (cut into julienne) 1 inch piece
Green chilies (cut length wise) 3–4
Coriander leaves as required
Dry fenugreek leaves 1/2 tsp
Oil 8 tbsp
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Cooking Directions
For Chicken Tikka: Wash chicken with vinegar and salted water. Drain and keep aside.
Now marinate the chicken pieces with red chili powder, crushed red pepper, roasted crushed cumin,
crushed coriander, ginger garlic paste, salt to taste, yogurt, cream and lemon juice for 30 to 40 minutes.
Now you can either pan fry, grill in oven or Bar B.Q. the chicken as you like.
For Karahi: Heat a wok on medium heat and pour oil in it.
Now add tomatoes with ginger garlic paste, saute for a while.

4. Add in 1/2 cup water, mix well and cover with a lid, turn up the heat to high.
Cook till tomatoes are well tender, then remove the skins of tomatoes with a pair of tongs.
Using spoon, try to chop tomatoes until well mashed up.
Now add in red chili powder, red crushed red pepper, crushed cumin seeds, crushed coriander seeds,
salt to taste and turmeric powder.
Mix well and add in cooked chicken Tikka, stir and let it simmer for a while till well blended in the curry.
Add ginger, green chilies and sprinkle coriander leaves.
Cover the lid and let it simmer gently for 2 minutes.
The add in dry fenugreek leaves and mix.
Serve hot with garnishing of ginger and green coriander.