Chicken (cut in little pieces) 1/2 kg
Red bean stew powder 1/2 tbsp
Pulverized red chillie 1/2 tbsp
Cooked and squashed cumin 1 tsp
Coriander pulverized 1 tsp
Ginger garlic glue 1 tbsp
Salt 1/2 or to your taste
Yogurt 3/4 container
Cream 1/2 bundle
Lemon juice 3 tbsp
coal 1 piece
For Karahi:
Tomatoes (cut into equal parts) 250 gm
Ginger garlic glue 2 tbsp
Bean stew powder 1 tsp
Pounded red pepper 2 tsp
Coriander seeds pounded 1, 1/2 tsp
Pounded cumin seeds 1, 1/2 tsp
Turmeric powder 1 tsp
Salt to taste
Ginger (cut into julienne) 1 inch piece
Green chilies (cut length shrewd) 3–4
Coriander leaves as required
Dry fenugreek leaves 1/2 tsp
Oil 8 tbs
For Chicken Tikka: Wash chicken with vinegar 1/4 container and salted water 1 ts. Deplete and keep aside.
Presently marinate the chicken pieces with red stew powder, pulverized red chillie, simmered pounded cumin, smashed coriander, ginger garlic glue, salt to taste, yogurt, cream and lemon juice for 30 to 40 minutes.
Presently you can either sear, flame broil in broiler, Bar B.Q. or, on the other hand cook in a skillet till all the dampness dries and the chicken is comletely cooked.
decision is yours.
For Karahi:
Warm a wok on medium warmth and pour oil in it.
Presently include tomatoes with ginger garlic glue, saute for some time.
Include 1/2 container water, blend well and cover with a top, turn up the warmth to high.
Cook till tomatoes are well delicate, then expel the skins of tomatoes with a couple of tongs.
Utilizing spoon, attempt to cleave tomatoes until all around crushed up.
Presently include red bean stew powder, red smashed red pepper, squashed cumin seeds, pulverized coriander seeds, salt to taste and turmeric powder.
Blend well and include cooked chicken Tikka, mix and let it stew for some time till very much mixed in the curry.
Include ginger, green chilies and sprinkle coriander takes off.
Cover the top and let it stew delicately for 2 minutes.
At that point include dry fenugreek leaves and blend.
Serve hot with decorating of ginger and green coriander.
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