Recipe
CHICKEN KARAHI
To prepare Spicy Chicken Karahi, heat ½ cup cooking oil in a wok and sauté 2 tablespoons of ginger-garlic paste. Add 1 kg chicken cut into small pieces and cook for 3–4 minutes on high flame. Next, add 5–6 chopped tomatoes, 2 tablespoons chili powder, and 1 ½ tablespoons salt. Mix well, cover, and let it cook. After about 5 minutes, add 2 tablespoons beaten yogurt, 5–6 slit green chilies, 1 tablespoon roasted crushed cumin seeds, 1 tablespoon kasuri methi, 1 tablespoon all spices powder, and freshly chopped green coriander as required. Stir and cook on low flame until the chicken is tender and all the water dries up. Serve hot with fresh chapattis for a delicious and aromatic meal.
Daal Tarka
To prepare Dal Tarka, wash ½ cup split Bengal gram (chana dal) and boil it with 4 cups of water, ½ teaspoon turmeric powder, salt to taste, and ½ teaspoon red chili powder until tender but not mushy. In a separate pan, heat ½ cup oil and add ½ teaspoon cumin seeds, 1 teaspoon chopped garlic, and 4–5 whole red chilies, sautéing until fragrant. Pour this hot tempering over the boiled dal and mix well. Then add 2–3 chopped green chilies, 1 teaspoon finely chopped ginger, 2 tablespoons chopped fresh coriander, and 1 tablespoon lemon juice. Finally, garnish with 1 tablespoon butter before serving.
Chana Chaat
To prepare White Chickpea Chaat, take 1 cup of boiled white chickpeas, 2–3 medium-sized boiled potatoes, 1 cup yogurt, 2 tablespoons tamarind sauce, 1 chopped onion, 1 chopped tomato, 2–3 chopped green chilies, fresh coriander and mint as required, 1 teaspoon chaat masala, salt to taste, 2 tablespoons lemon juice, and 2 tablespoons green sauce. First boil the chickpeas and potatoes until soft, then in a bowl mix the boiled chickpeas, potatoes, yogurt, and tamarind sauce. Add both chutneys (green and tamarind) and blend well, then sprinkle in chaat masala, salt, and lemon juice. Finally, garnish with chopped onion, tomato, green chilies, and fresh coriander. A delicious and refreshing white chickpea chaat is ready to serve!
Chicken Biryani
To prepare Chicken Biryani, take ½ kg (500 g) boiled rice and ½ kg (500 g) chicken pieces. You will also need ½ cup yogurt, 1 ½ tablespoons garam masala (whole spices), ½ cup oil, 3 sliced onions, 3 chopped tomatoes, 2 tablespoons ginger-garlic paste, 2–3 green chilies, fresh mint leaves and coriander as required, salt to taste, 1 tablespoon red chili powder, 1 teaspoon cumin seeds, 8–10 whole black pepper, 3–4 cloves, 1 black cardamom, 1 cinnamon stick, 1 bay leaf, and ½ teaspoon yellow food color mixed in water.
Heat oil in a pot and fry the sliced onions until golden brown. Add ginger-garlic paste along with the whole spices and sauté well. Next, add tomatoes, red chili powder, salt, and yogurt, cooking until the oil separates. Add the chicken pieces and cook for 5–7 minutes until they absorb the masala and are tender. Mix in green chilies, coriander, and mint leaves. In another pot, layer the boiled rice and prepared chicken masala alternately. Finally, sprinkle yellow food color on top, cover tightly, and steam (dum) for 10–15 minutes on low heat.
Your aromatic and flavorful chicken biryani is ready to serve!
