Recipe Ingredients1/2 Kg Chicken (cut in small pieces)1/2 tbsp Red chili powder1 tbsp Crushed red pepper1 tsp Roasted and crushed cumin1 tsp Coriander crushed1 tbsp Ginger garlic pasteto taste Salt1/4 Cup Yogurt1/2 Packet Cream2 tbsp Lemon juiceFor Karahi250gm Tomatoes (cut into halves)2 tbsp Ginger garlic paste.1tsp Chili powder2 tsp Crushed red pepper.1 1/2 tsp Coriander seeds crushed1 1/2 tsp Crushed cumin seeds1 tsp Turmeric powderto taste Salt.1 inch piece Ginger (cut into juliennes)3-4 Green chilies (cut into length wise)as required Coriander leaves1/2 tsp Dry fenugreek leaves8 tbsp Oil
Recipe MethodFor TikkaWash 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 tsproasted 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 KarahiPut 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 welltender, then remove the skins of tomatoes. Using spoon, try to chop tomatoes until it become likepaste.Now add in 1 tsp red chili powder, 2 tsp red crushed red pepper, 1 1/2 tsp crushed cumin seeds, 1 1/2tsp 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 ofthe 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 kgRed chili powder 1/2 tbspCrushed red pepper 1 tbspRoasted and crushed cumin 1 tspCoriander crushed 1 tspGinger garlic paste 1 tbsp
Salt to tasteYogurt 3/4 cupCream 1/2 packetLemon juice 3 tbspFor Karahi:Tomatoes (cut into halves) 250 gmGinger garlic paste 2 tbspChili powder 1 tspCrushed red pepper 2 tspCoriander seeds crushed 1, 1/2 tspCrushed cumin seeds 1, 1/2 tspTurmeric powder 1 tspSalt to tasteGinger (cut into julienne) 1 inch pieceGreen chilies (cut length wise) 3–4Coriander leaves as requiredDry fenugreek leaves 1/2 tspOil 8 tbspBuy These Ingredients NowCooking DirectionsFor 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.
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.