Ingredients:
1kg Chicken
½ kg Tomato (color should be green & red)
2 tbsp. Crushed Red Chili
1 ½ tbsp. Cumin Seeds
½ tbsp. Salt
5 Green Chili
½ tbsp. Black Pepper
1 tbsp. Garlic Paste
Chopped Ginger (As per your taste)
1 ½ Cup Oil
Method
Pour oil into the pane at medium heat, wash chicken properly and put into the pane included garlic paste and some salt. Fry it for 2 to 3 minutes. Put out chicken in a bowl. Put all tomato, crushed red chili, cumin Seeds, some chopped green chili and remaining Salt into the oil pane. Fry it at medium heat until all tomato turn into paste. Now, add chicken and cook for 10 minutes at medium heat. If needed, add some water otherwise no need. When it is done, now it’s time for a secret. At high heat, keep stirring 3 to 4 minutes until all water dry and change the spices colour into brown. Remember, don’t let it be burnt. Now, turn down heat as low as you can. Add chopped ginger, remaining chopped green chili, black pepper and chopped coriander. Your best Pakistani Chicken Karahi is ready to serve with chapatti (All-purpose flour bread)
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