The expat life is miserable when you are missing those manjhees with red rugs, dhaba-style chicken karahi, and eating Bohri way (in same black pot). Yes, eating from same pot hits differently.
Bohri way: A Muslim community who eat together from large plate (thaal) together.
You don’t get these experiences as an expat.
Don’t get me wrong, Bradford is home to many desi experiences, but the authenticity, greasiness, and masala’s oomph factor is missing.
In pursuit to get the same taste, I read recipes after recipes. I liked some new idea from some pages and started my exploration for *the perfect recipe* just like Shanwari.
Shanwari is not the sponsor of the blog, I am a genuine fan. Stocked up on extra chicken and tomatoes, le begins my journey.
Chicken Karahi Recipe
After third attempt, I achieved the heart warming and beautiful chicken karahi recipe (yes, I use adjectives like beautiful and crazy for food).
I am listing down all the ingredients you need to get on your next grocery visit:
Ingredients:
- Chicken karahi cut ½ kg
- Oil ½ cup
- Tomatoes 5-6 Medium
- Ginger/Garlic paste 1 tbsp
- Green chilies 3-5 (up to you taste preference)
- Salt (to taste)
- Black pepper 1 tsp
For Garnish:
- Julienned garlic
- Fresh coriander – chopped
- Green chili – chopped
Time to Make it Happen:
- In a pot/wok, add oil, then chicken.
- Add ginger garlic paste and fry until chicken changes the colour.
- Time to chop the tomatoes in half, add in the wok and put the lid.
- In about fifteen minutes, tomatoes will become tender. It is perfect time to poke the skin off tomatoes using fork.
- Add salt, pepper, and stir well on slightly higher flame.
- Keep stirring every few minutes until tomatoes have mixed well, and the oil start appearing on the edges of wok.
- When cooked, garnish with ginger, green chili, and coriander.
- Heat those naans, make zeera raita and bismillah.
Some Hacks to Achieve Shinwari Style Chicken Karahi
I like my green chili a lot. After I add ginger garlic paste and chicken, I add one chopped green chili so its release all its flavour.
Some days, I add bit of lemon juice when adding garnish, stir for 2 minutes – not just add them when you have turned off heat.
More like, whisk them to release the flavours. I add half the garnish and let it sit on heat for a minute or two. When remove from heat, add the remaining garnish.
When I am feeling adventurous, I use ghee instead of oil.
Parting Thoughts
Try this and let me know. Also, I know you all like to experiment let me know what worked for you and made this recipe a 5-star.
Planning on ruining/making next Sunday with new recipe, try my dhaba-style anda chana recipe.