Masala Tv recipe for

Chicken Tikka Karahi

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Masala TV recipe of Chicken Tikka Karahi by Shireen Anwar from Masala Mornings. This mouth-watering "Main Course" recipe for Chicken Tikka Karahi can be prepared in 35 minutes and serves 2-3 people.

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

Recipe Method

For Tikka

  1. Wash chicken with vinegar and salt water. Drain and keep aside.
  2. 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.
  3. Now pan fry, grill in oven or Bar B.Q. as per your choice.

For Karahi
Put wok on stove let it heat up,

  1. Add 250 gm tomatoes with 2 tbsp ginger garlic paste.
  2. 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.
  3. 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.
  4. Add in chicken Tikka into wok, mix well.
  5. 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.
  6. Then add rest of the oil with 1/2 tsp dry fenugreek leaves, mix well.
  7. Dish out and garnish with green coriander and ginger julienne slices

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