Karahi Chicken

• Gluten free

• Meat

  • 1 lb Chicken drumsticks

• Produce

  • 2 tsp Garlic
  • 2 tsp Ginger
  • 1 Onion, large
  • 2 Red chilies
  • 2 Tomatoes

• Canned Goods

  • 1 tsp Tomato paste

• Baking & Spices

  • 3 tsp Coriander seeds
  • 6 Peppercorns, black
  • 1/2 tsp Red chili powder or paprika
  • 1 Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 4 tbsp Oil

• Nuts & Seeds

  • 3 tsp Cumin seeds

• Liquids

  • 1/2 cup Water

Found on sonisfood.com

Description

Ingredients

• Chicken Drumsticks-1 lb
• One large onion peeled and sliced
• 2 tsp crushed ginger
• 2 tsp crushed garlic
• 2 tomatoes pureed
• Tomato paste-1 tsp
• Turmeric-1/2 tsp
• red chili powder or paprika-1/2 tsp
• 1/2 cup water
• Salt to taste
• Oil-4 tbsp
• 3 tsp coriander seeds
• 3 tsp cumin seeds
• 6 black peppercorns
• 2 red chilies

Directions

• Dry roast the karahi masala spices in a pan for about a minute or two until fragrant.Grind to a coarse powder in a food processor.Keep aside.
• Heat a karahi or wok, add oil.Once heated add the sliced onions. Saute until slightly golden.
• Add the ginger and garlic and saute for abt a minute.
• Add tomato paste,turmeric,red chili powder and half of the karahi spice and mix well on medium low heat.
• Add the pureed tomatoes and let the paste cook well and oil separates from the sides.
• Add the chicken followed by the rest of the spice powder.Add water and salt.
• Mix well,bring to a boil, cover and cook on medium until the chicken is fully cooked.
• Serve hot with paratha or roti.