Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Friday, September 24, 2010

Karahi Chicken

Recipe No: 83
I had this Chicken for the first time from a Pakistani Restaurant in LA and realized how different it tastes from the usual Chicken dishes. So I decided to give it a try. It has a tomato based gravy and doesn’t have Onion, Garlic or much of the Indian spices. Garam Masala is also optional but I use it because I like this dish better with it. You can make it with  or without gravy. But I kind of like it with a bit of gravy if I serve it with any of the Breads and with no gravy if I serve it with Rice.
Ingredients                                     Serves 4-6
To Cook
  • Cleaned and skinned Chicken….2 lb (cut into small pieces)
  • Salt………………………………….…..1/2 Teaspoon
  • Whole pepper Corns………………10-12 No
  • Chopped Green Chilly…………….2 Tablespoons
  • Water…………………………………..1/2 Cup
To Saute
  • Vegetable Oil……………………..…4 Tablespoons
  • Cumin …………………………….….1/2 Teaspoon
  • Chopped Ginger……………...……2 Tablespoons
  • Tomato Chopped roughly….…..4 Cups
  • Chilly Powder……………………….1 ½ Teaspoon
  • Water…………………………..……..1 Cup
  • Garam Masala Powder…………..1/2 Teaspoon (Optional)
To Garnish
  • Ginger cut into long thin pieces...1/2 Teaspoon
  • Cilantro chopped……………………..2 Tablespoons
Method of Preparation
  1. Put all the ingredients to cook in a pan on high heat till it is boiled and then lower the flame and let the Chicken cook till tender. Once cooked, open the pan and let all the extra water evaporate. Keep this aside till ready to be used.
  2. Crush together Cumin seeds and Ginger. (I used a small mortar and pestle for this)
  3. While the Chicken is cooking, start sauteing the other ingredients.
  4. Add Oil in a wide pan on medium high heat. Once hot add the crushed Cumin and Ginger and saute for a minute.
  5. Add the chopped Tomato and Chilly powder and 1/3 Teaspoon of Salt and saute till oil oozes out. This will take some time; so be patient and wait till all the water evaporates and the Tomato mixture cooks in the hot oil.
  6. Once the Oil has oozed out, add the cooked Chicken and mix really well.
  7. Add Garam Masala powder and most of the Cilantro and mix once more. At this point add more water if you want some gravy. I would suggest 1 cup of water for  this recipe. Let it boil and get really mixed well.
  8. Switch off the flame and serve this hot sprinkled with Cilantro and thinly sliced Ginger.
Notes:
  • Make this when tomatoes are in season and using canned tomatoes are not desirable. 




Make it, enjoy the deliciousness and 
serve it to your family with love…

4 comments:

seb said...

Hello Asha,

Let me guess...is this the 'Tawakal' version...whatever it is, it was fabulous :) I can tell you, this is going to be a regular at our home. Hope you are all doing fine :)

Milgy

Asha said...

Hai Milgy...
You are right..I was trying to imitate that....

seb said...

You are a genius..the only thing i was able to figure out is that there are no onions... I didn't get any further than that :) Thanks for the recipe.. I also made the nankhattais ..those turned out great. I took some to office...now my collegues think i'm a great baker :p

Asha said...

That's cool... Happy that I got the chance to awake your inner 'Baker'

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