Frontier Chicken Karahi
Frontier Chicken Karahi

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, frontier chicken karahi. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Frontier Chicken Karahi is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Frontier Chicken Karahi is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook frontier chicken karahi using 8 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Frontier Chicken Karahi:
  1. Make ready 1 kg Chicken (skinless leg and breast piece) medium size pieces
  2. Take 1 kg tomatoes
  3. Prepare 1 large ginger (about 100 gms). Peel and julienne
  4. Get 15 piece whole green chilies. Remove the stem, cut vertically and de-seed
  5. Prepare 1 bunch fresh coriander leaves (chopped) for garnishing
  6. Take 4 tbsp Ghee (can be substituted with vegetable oil)
  7. Get 1/2 tsp turmeric powder
  8. Prepare 2 1/2 tsp salt (or to taste)
Steps to make Frontier Chicken Karahi:
  1. Couple of things to remember: 1) This dish requires lot of ginger so don't be conservative here! 2) You must de-seed the chilies. Leaving the seeds will make this dish too hot!
  2. Cook the whole tomatoes till the boiling point. Remove and drain the hot water and run them under cold water to cool them faster. Once cooled, remove the skin and mash the tomatoes by hand to a pulp.
  3. Heat the ghee (or oil) in a large pot. This dish is best cooked in a cast iron pot but any other pot with lid will do.
  4. Once the ghee/oil is heated, add the chicken pieces and turmeric in the pot and cook for about 15 minutes in high heat stirring frequently.
  5. Once the water from the chicken is dried up and chicken pieces are almost half-cooked, add the tomato pulp and bring it to a boil.
  6. Add most of the julienne ginger to the pot. (Leave some ginger aside for garnishing later).
  7. Add the de-seeded chilies and put the lid on the pot and lower the heat to simmer.
  8. Cook in low heat for 40 minutes.
  9. Remove the lid and check to see that chicken pieces are adequately cooked.
  10. With the lid removed, turn-up the heat to high to dry-up the water from the tomatoes. This process should take about 5-10 minutes depending on the amount of water. Stir frequently to ensure that chicken pieces don't stick to the pot.
  11. Make sure that most of the water is dried-up till there is a very thick gravy. Turn-off the heat and garnish with chopped coriander leaves and the remaining ginger julienne. Optionally you can add couple of whole green chilies to the garnish.
  12. Your dish is ready! This dish is best served from the pot itself. Serve with warm roti/chapati or Naan. Enjoy!!

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