Frontier Chicken Karahi. If you would want to taste Chicken with the Pakistani spice then you should try our "Frontier Style Karahi Chicken". The recipe is said to be the easiest of all the Pakistani chicken recipes and is also. Frontier restaurant Karachi is situated at boat basin Karachi.
I've had a lot of trouble finding a recipe for the "frontier" style gosht or chicken (I believe the frontier refers to the. We had Mutton Karahi and Chicken Tikka with Pateer (whole wheet roti). The serving was good and the preparation was excellent. Nowdays, you should can have Frontier Chicken Karahi using 8 ingredients and 12 steps. Here is how the way you boil that.
Ingredients of Frontier Chicken Karahi
- Prepare 1 kg of Chicken (skinless leg and breast piece) medium size pieces.
- It’s 1 kg of tomatoes.
- It’s 1 large of ginger (about 100 gms). Peel and julienne.
- It’s 15 piece of whole green chilies. Remove the stem, cut vertically and de-seed.
- You need 1 bunch of fresh coriander leaves (chopped) for garnishing.
- Prepare 4 tbsp of Ghee (can be substituted with vegetable oil).
- Prepare 1/2 tsp of turmeric powder.
- You need 2 1/2 tsp of salt (or to taste).
This chicken Karahi recipe competes with the best Indian restaurants but it is totally achievable for Have you ever tasted Chicken Karahi? Well, I had not, and I had never even heard of it until recently. Chicken strips marinated in a juicy tandoori masala, stir fried in a grill topped with onions, pepper, ginger and cilantro. Chicken Strips marinated in a juicy tandoori masala, Stir fried on a grill top with onions, peppers, ginger and cilantro. perfect for meat lovers.
Frontier Chicken Karahi step by step
- Couple of things to remember: 1) This dish requires lot of ginger so don't be conservative here! 2) You must de-seed the chilies. Leaving the seeds will make this dish too hot!.
- Cook the whole tomatoes till the boiling point. Remove and drain the hot water and run them under cold water to cool them faster. Once cooled, remove the skin and mash the tomatoes by hand to a pulp..
- Heat the ghee (or oil) in a large pot. This dish is best cooked in a cast iron pot but any other pot with lid will do..
- Once the ghee/oil is heated, add the chicken pieces and turmeric in the pot and cook for about 15 minutes in high heat stirring frequently..
- Once the water from the chicken is dried up and chicken pieces are almost half-cooked, add the tomato pulp and bring it to a boil..
- Add most of the julienne ginger to the pot. (Leave some ginger aside for garnishing later)..
- Add the de-seeded chilies and put the lid on the pot and lower the heat to simmer..
- Cook in low heat for 40 minutes..
- Remove the lid and check to see that chicken pieces are adequately cooked..
- With the lid removed, turn-up the heat to high to dry-up the water from the tomatoes. This process should take about 5-10 minutes depending on the amount of water. Stir frequently to ensure that chicken pieces don't stick to the pot..
- Make sure that most of the water is dried-up till there is a very thick gravy. Turn-off the heat and garnish with chopped coriander leaves and the remaining ginger julienne. Optionally you can add couple of whole green chilies to the garnish..
- Your dish is ready! This dish is best served from the pot itself. Serve with warm roti/chapati or Naan. Enjoy!!.
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