Karahi is nothing but a heavy bottom pan in a big bowl shape. The Karahi recipes are all made in this pan and thus named after it. The origins of karahi recipes can be found in Pakistan, so named this dish Lahori Murg Karahi.
Chicken is also known as “Murg” and here i have used small cuts of chicken thighs. Chicken thighs are juicy and is easy to chew. It doesn’t get chewy unlike the breast pieces., but whole chicken can also be used. Lahori Murg Karahi is made in thick rich tomato gravy and various spices to give it its aroma and flavour!
Karahi recipes are generally dry but i like keeping a little thick gravy , which makes it even more tastier and fingerlicking. Lahori Murg Karahi is served with Roti, Naan, Parathas or Rumali rotis.
2lb/1 kg Chicken Thighs boneless
2 Teaspoon Ginger Garlic Paste
1 Cup Curd/ Yogurt
3-4 Cloves / Long
6-7 Black Peppercorns / Golki
3 Green Cardamoms / Elaichi
1 Teaspoon Cumin/ Jeera Powder
1 Teaspoon Coriander Powder
1/2 Teaspoon Garam Masala
1/2 Teaspoon Turmeric Powder
Salt to taste
Red Chilli Powder to taste
2 Tablespoon Oil / Ghee
4 Slit Green Chillies
1 Teaspoon fresh Ginger Julienne
1/2 Cup Fresh Green Coriander for Garnish
PREPARATION TIME: 45 Minutes
HOW TO PREPARE:
Heat oil in Karahi and crackle peppercorns, cardamom and cloves
Throw in chopped onions and ginger garlic paste. Saute until onions get golden brown in colour.
Add in 2 green chillies and chicken pieces, saute until chicken changes colour and finishes releasing water.
Add in chopped tomatoes, Salt and Turmeric and give everything a good mix.
Once the tomatoes soften, add in cumin and coriander powder, saute for 3-4 minutes.
Once the excess liquid reduces, add in the curd and garam masala.
Mix everything, reduce heat, cover and cook for 10-15 minutes. Stir in between.
Cook until the curd releases oil, and chicken takes up a glossy look.
Add little water if gravy required and simmer and let boil until chicken is done
Garnish with Ginger Juliennes, Fresh coriander leaves and slit green chillies.
Bach Baras is a hindu festival celebrated by mothers for their sons. On this occasion mothers start their day by worshiping A cow and it’s Calf. Bach means “calf” and baras means “twelve”. Bach Baras or Gau Vats Dwadeshi follows janmashtmi (lord Krishna’s birth day). Women who have male kids fast on this day, depriving themselves from eating wheat or any grains and foodstuff prepared by cow’s milk. They also avoid using knife. Nothing should be chopped, not even vegetables. They eat sprouts and Jowar or Bajra Rotis. It is believed that worshipping cow gives prosperity and longevity of kids.
Thali consists of –
Sprouts of Green Moong – Sauted in little oil with Salt, Pepper and fresh Coriander and little Chaat Masala and Turmeric.
Main Course –
Kadhi – Cooked by mixing curd and besan(gram flour) and finished with some dried fenugreek leaves.
Gatte ki Kadi – This Curry is made with onion and tomatoes and the “Gatte” is made by gram flour dough boiled and broken into small pieces and cooked together.
Aloo ki sukhi sabzi – Made with boiled potatoes with salt, turmeric, red chilly powder, jeera powder and finished with fresh coriander leaves. Potatoes are not cut with knife but just roughly mashed up by hand.
Jowar Roti – Jowar Roti or bhakri are one of the Indian Flat Breads made with Sorghum Flour
Bajra Roti – Bajra Roti or bhakri are one of the Indian Flat Breads made with Millet Flour
Green Mirchi ka Thesa/Thecha – Its a Maharashtrian side which brings quite a lot of excitement in the thali as its spicy and chatpata. Its a coarse mix of Green chillies, Fresh coriander, coconut, sesame seeds and garlic etc made by pounding the mix in a mortal and pestle.
Bajre ki Churi – Its a healthy North Indian recipe made from crumbling leftover bajra rotis and mixed nicely with loads of ghee, nuts, Jaggery or sugar and fennel powder.
Sattu ka Laddoo – Its a Recipe made during special occasions and festivals. Its kid friendly and healthy too. Sattu is basically roasted chana Dal Flour. Its made by dry roasting wheat flour till its golden and releases aroma and then mixing in sattu, sugar, nuts and cardamom powder. Finally ghee is added and mixed, rolled into laddoos.