With Kabuli Pulao I mentioned that I would post a chicken recipe that would go perfectly with it and here it is. After doing few foreign dishes it was due. Traditionally this chicken recipe is made and served in a wok. Cooking in a karahi/wok makes it easier and quicker to brown the chicken evenly.
On Karachi Highway there are many roadside restaurants and their ambiance is very traditional. You’ll find “charpai” sitting arrangements with “gao takiya” ( big round pillows like a neck roll), plain white plates, light steel cutlery and simplest of glassware that your waiter would stack on your table. Menu is all local; karahi, handi (meat cooked in clay pot), kebab, naan, desserts ….
ingredients: (4-6 servings)
1/2 cup cooking oil
2 black cardamoms, slightly crushed or use seeds only
3-4 green cardamoms, crushed or use seeds only
a small cinnamon stick
5-7 black pepper corns
1 tsp cumin seeds
1 tsp garlic paste, or use 4-5 crushed cloves of garlic
1 tsp ginger paste, or use grated ginger
1 kg chicken pieces
3 tbsp tomato puree
1 1/4 tsp salt
1 tsp red chilli powder
1 tsp coriander powder
3/4 cup thick yogurt
some sliced ginger
2-3 chopped green chillies
fresh coriander for garnish
In a large wok, heat oil and add cardamoms. Fry for 10-15 seconds till fragrant and add cinnamon, black pepper corns, cloves and cumin seeds. Fry for another 5-10 seconds and add ginger and garlic and keep on stirring for 5-10 seconds. Add chicken pieces and cook on medium high flame, cooking at regular intervals, till it is lightly golden brown. Depending on the size of chicken pieces it can take from 5 to 7 minutes. Add tomato puree, salt, red chilli and coriander powder. Add a couple of tablespoons of water if required. Cook for a minute or two, stirring regularly or until you see oil being separated. Add yogurt, mix well and when it comes to a boil lower the flame to medium low, cover the wok with a lid and let it cook for 3-4 minutes. When the gravy is reduced and thickened, add ginger and green chilli slices, cover again and simmer for 2-3 minutes. Turn the flame off. Let it rest for a minute. Garnish with fresh coriander and serve hot with naan or rice.