Karahi Murgh means pan-cooked chicken. This is a fragrant and spicy Indian curry, where the chicken meat is given a short half-hour marination, then it is stir-fried in the kadai or karahi.
The recipe is taken from Pat Chapman's 250 Favourite Curries and Accompaniments.
Ingredients:
700 g chicken fillets, chopped
2 tbsp lemon juice
2 tbsp vinegar (any type)
3 tbsp ghee
4-6 garlic cloves, crushed
1 tbsp fresh grated ginger
110 g onions, finely chopped
1 red bell pepper, finely chopped
1 big green chilli, sliced
2 tbsp mild curry powder
1 tbsp tandoori powder
1/2 cup chopped fresh coriander leaves
3 tbsp single cream
2 tsp garam masala
1-2 tbsp dried fenugreek leaves, soaked in 2 tbsp water
1 tsp turmeric
1 tsp black mustard seeds
1 tsp cumin seeds
Method:
Place chicken meat in a bowl with the lemon juice and vinegar. Mix and leave for at least 30 minutes.
Heat the ghee in a karahi or deep frying pan and fry turmeric, black mustard seeds and cumin seeds for 1 minute.
Add the garlic and fry for 1 minute, then the ginger for a further 2 minutes.
Add the onion, pepper and chilli and fry until soft (about 3 minutes).
Add the chicken pieces and marinade, and stir-fry in the karahi for about 15 minutes.
Mix the mild curry powder and the tandoori powder with 2 tbsp water to make a paste. Add this paste to the chicken and stir well.
Add the coriander leaves, the cream, garam masala and fenugreek leaves.
Cook for about 10 more minutes, stirring occasionally. When ready to serve, transfer to the serving bowls (if you have them, serve in small serving karahis). Garnish with the roasted cumin seeds and fresh coriander leaves.
Bon Appetit!
