Lahori Chicken Karahi ( Dhaba Style)
1 kg Chicken
3 medium onion sliced
2 tomatoes chopped
2 tbsp crushed ginger and garlic
1 tsp cumin seeds
1 Bay leaf
1/2 tsp turmeric powder
1 1/2 tsp Red Chili powder
1 tsp Roasted cumin powder
1 tsp coriander powder
1/4 tsp garam masala powder
4 green chilies
3/4 cup hung curd
1/4 cup oil
Salt to salt
1 inch ginger juliennes
1/2 cup chopped green Coriander
In a pressure heat oil, add bay leaf and cumin seeds and let it crackle. Put sliced onion , chopped tomatoes, crushed ginger and garlic , turmeric powder, red chili powder and salt . Stir it well and close the lid ( DON’T ADD WATER) and let it cook on high heat till two whistle. Remove from heat and let the pressure settle down
When slightly cooled, open the pressure cooker. By now the onion and tomato must be soft and cooked. now with wooden spoon try and mash the onion and tomato slightly.
Add chicken pieces and close the pressure cooker and again place it back on high flame. After one whistle remove switch off the gas (chicken should be 50% cooked only )
Transfer the content of pressure cooker in a Wok and place it on high heat and stir occasionally. Add ginger julienne, cumin powder, coriander powder , slit green chilies , garam masala, and hung curd .
Keep stiring occasionally and bhuno till oil separates. Add chopped green coriander leaves.
Serve hot with chapati or paratha.
Note: If you don’t want use pressure cooker, you cook it in wok completely. As it is important that you don’t cook the chicken more than 50% in the pressure cooker.
And if using boneless chicken, don’t use pressure cook at all