Easiest Way to Cook Tasty Mutton karahi

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Mutton karahi . Often found on the menus of dhabba s and restaurants all around Pakistan, served on special occasions and get-togethers, Mutton Karahi is just the epitome of good Pakistani food. Restaurant Style Karahi Gosht- Slow Cooked Mutton/Lamb Curry is such a rich dish! Eat it the next day and the flavors are even richer and more complex. It has special taste and aroma. Mutton Karahi is a specialty of Lahori food, this dish is made by stir-frying small cubes of lamb or mutton with tomatoes, green chilies, ginger, and garlic in a karahi, the wok-like pan that gives the dish its name. I made it with a less fat. You can have Mutton karahi using 11 ingredients and 6 steps. Here is how you cook it. Ingredients of Mutton karahi Prepare of mutton. Prepare of tomatoes. Prepare of spoon lehsan adrak paste. It's of oil. It's of cup yoghurt. It's of Salt as per taste. Prepare of spoon lal mirch.
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Recipe: Perfect Kashmiri Chicken Curry

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Kashmiri Chicken Curry. Kashmiri Chicken Curry, as the name suggests, is a native to Kashmir. This Kashmiri recipe, like all others, is full of authentic spices with a unique Kashmiri twist. The Indian recipe is a delectable non-vegetarian delight and is made by stewing chicken into curry.

Kashmiri Chicken Curry The Kashmiri chicken curry is cooked, enjoy with paratha or rice, as you like. Now add chicken, tomato paste, ginger/garlic paste, dried coriander seeds, dried cumin seeds, salt, chili powder, coriander powder turmeric to the onion paste. Kashmiri Chicken Curry,as the name suggests is the native of Kashmir, a State in India. You can have Kashmiri Chicken Curry using 18 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kashmiri Chicken Curry

  1. Prepare of Chicken – medium sized pieces –.
  2. It's of Onions large - – chopped.
  3. It's of Tomatoes – fresh puree.
  4. You need of Ginger/Garlic – heaped ..
  5. Prepare of Potatoes – medium sized – medium diced.
  6. You need of Oil –.
  7. You need of Cinnamon – sticks.
  8. Prepare of Cardamom Black – whole.
  9. Prepare of Cloves – whole.
  10. Prepare of Cumin seeds – heaped – lightly crushed in pestle mortar (I dry roast my cumin seeds).
  11. Prepare of Coriander seeds – heaped – lightly crushed in pestle mortar (I dry roast my coriander seeds).
  12. You need of Chili powder –.
  13. It's of Coriander powder –.
  14. Prepare of Turmeric –.
  15. It's of Salt – adjust needed more . – to taste.
  16. You need of Water - ..
  17. You need of Cumin seeds Roasted – crushed for dusting on curry.
  18. You need of Coriander for . Fresh – chopped garnish.

It has a whole lots of spices and flavors to keep you comfort in the cold days. It is a creamy curry which you can customize. Keep the base curry and you can add any veggie or any meat. It is mostly served with flat bread or rice.

Kashmiri Chicken Curry step by step

  1. On medium heat, warm the oil in a pressure cooker and gently fry the onions. A pressure cooker saves time in breaking down the onions in to a paste. Once the onions are gently browned, add a cup of water and give it a pressure for 5 mins..
  2. The same can be done without a pressure cooker as well but it will take more than 30 mins. The water is added in intervals to break down the onions. Then it is dried, onions are mashed up and then the process is repeated again till the caramelized onion paste is formed..
  3. Going back to the pressure cooking: Once the pressure is done, add whole cloves, cinnamon cardamom to the water and onions mixture. Dry the water completely and mash the onions till it becomes a paste..
  4. Now add chicken, tomato paste, ginger/garlic paste, dried coriander seeds, dried cumin seeds, salt, chili powder, coriander powder turmeric to the onion paste..
  5. Cook on medium heat for 5-8 mins till the chicken changes its color and the liquid from tomato puree dries up. The oil should separate from the gravy..
  6. Now add diced potatoes and cook further for 2-3 minutes on medium heat. Don’t let the onion paste burn..
  7. Add 2 cups of water to the mixture. Mix and let it boil on a high heat. Once boiled, reduce the heat to a gentle simmer(cover the pan) and cook for 25 mins till potatoes are thoroughly cooked, curry has thickened and the oil starts floating on the top of the curry. If the curry has thickened too much for your taste then add ½ cup of hot water and let it simmer for 2-3 mins..
  8. I love to add a dusting of roasted crushed cumin seeds on the curry along with fresh chopped coriander leaves before serving..

Add chicken back to the pan and simmer until chicken is just cooked through. Add egg/coconut mixture, cream yogurt and tomato paste and stir to coat chicken. Stir in the raisins and cashews. Kashmiri Chicken or Kashmiri Murgh Masala is mild spicy, sweet, creamy, rich and delicious chicken curry. Heat the ghee or vegetable oil in a deep, lidded skillet.

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