Best Makhmali Murgh Karahi Recipe, Restaurant Style Chicken Karahi Recipe by Samina Food Story

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Dry roast 1 tablespoon whole coriander, 1 teaspoon whole black pepper, and 1 teaspoon whole cumin in a pan over medium heat for 1-2 minutes until fragrant.

Let the roasted spices cool, then coarsely crush them using a mortar and pestle.

In a bowl, combine 750 grams of chicken, 1 cup yogurt, 1 tablespoon ginger garlic paste, 1 tablespoon lemon juice, 1 teaspoon salt, and 2 1/2 teaspoons of the crushed spice mix. Mix well and let marinate for 15 minutes.

In a karahi, heat 3/4 cup oil over medium heat and add 2 sliced large onions. Sauté until light golden brown.

Add 2-3 green chilies to the onions and sauté until they are lightly golden. Remove the mixture from the oil and let it cool.

Blend the onion and green chili mixture with a little water to make a smooth paste.

In the same karahi with the remaining oil, add 1-2 bay leaves, 4-5 cloves, 2-3 whole black pepper, and a small piece of cinnamon. Roast until fragrant.

Add the marinated chicken pieces to the hot oil and fry for 2-3 minutes until browned on one side, then flip and fry for another 1-2 minutes until browned on the other side.

Add the onion paste to the chicken and sauté on high heat until the oil separates from the mixture.

Lower the heat and add the remaining yogurt marinade to the chicken. Mix well and cover, cooking for 12-14 minutes until the chicken is cooked through.

After 14 minutes, uncover and check if the chicken is cooked. If the gravy is too thick, add 1 cup of hot water and mix well.

Add 1 teaspoon garam masala powder and 1 tablespoon dried fenugreek leaves, mixing well. Cook for an additional 3-4 minutes to allow the flavors to meld.

Garnish with fresh coriander and serve hot.

Cooking Techniques

Equipment Needed

Spice Level: