Chicken Karahi with Zucchini 🤩
This famous dish from Pakistan and India gets a sound little curve. Pan-seared uncovered for a rich and dry sauce, the tomato base, gentle zucchini, and chicken blocks merge together to make a delectable mix of flavors. SO GOOD!!
I make chicken all.the.time for my children, so I’m generally keeping watch for better approaches to cook it. However, consistently I generally get back to desi styles because…well, YOU KNOW 🤤
🔸️RECIPE🔸️(save this post)
3 lbs chicken bosoms, cut into 1 inch shapes
1/2 tsp salt, isolated
1/2 tsp dark pepper
4 tbsp olive oil
1 cup cut onion
10 entire dark peppers
1 tbsp ginger glue
1 tbsp garlic glue
1 tsp garam masala
1 tsp cumin
1 tsp coriander
1/2 tsp stew powder
1/2 tsp Kashmiri red stew powder (for shading 😍)
1 (14.5 oz) can diced tomatoes
2 tbsp Greek yogurt
2 medium zucchini, cut into 1/4″ half moons
2 green chilies, cut
Small bunch of cleaved cilantro
2 tbsp fragmented new ginger
Throw chicken with 1 tsp salt and dark pepper.
In a wide frypan (“karahi”), heat olive oil and sauté onions and entire dark peppers until brilliant.
Add chicken, trailed by ginger glue, garlic glue, and afterward garam masala, cumin, coriander, stew powder, and Kashmiri red stew powder. Sauté on medium high warmth for 10 minutes.
Add diced tomatoes and yogurt and keep cooking uncovered until fluid deliveries.
Add zucchini, 1/2 tsp salt, and stew until zucchini is not, at this point obscure yet at the same time delicate fresh. The fluid ought to likewise be for the most part ingested now.
Add green chilies and cilantro. Topping with fragmented ginger.