Chicken Karahi Recipe | Karahi Gosht

Chicken Karahi Gosht | Karahi Gosht | How to Make Karahi Curry Recipe with step-by-step photos

Karahi is a popular and traditional recipe. It is known as a gosht karahi, has various types, various tastes, and various cooking styles according to their culture and tradition. In this recipe, different spices are used to bring a unique taste. Karahi has more variety available in the market, such as green karahi, white karahi, 

Peshawari karahi. Smoky karahi, dum karahi, Lahori karahi, etc, I will teach you all types of karahi recipes. Inshallah, this recipe is made with chicken, lamb, mutton, beef, and fish as well. 
                      

The main ingredients are tomatoes, yogurt, and meat.

It is one of the hottest favorite dishes across the world. People make it cook at special events or occasions, whether it be a wedding or any celebration, Eid, or festivals. People most like to have it with naan,taftan,sheermal, and Tandoori Roti

I am using chicken in it, you can use another meat, whatever you want, so let's begin 

                         

If you have tried this Chicken Karahi, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take all ingredients and prepare all veggies.s

                                                         

On the other hand, whisk the yogurt and add karahi gosht masala to it, stir to mix well.

            

Pictorial:

Take a pot/wok, heat the ghee, then add chopped onion, sauté it for 2 minutes on medium flame right after.

Add washed chicken pieces and fry them on a low-medium flame till they change color, keep on stirring the chicken by adding ginger garlic paste.

Add spiced yogurt to the chicken, stir to combine well, and let it cook on a medium flame for 10 minutes. Once the chicken leaves the oil, add tomatoes along with 3-4 green chilies.s

Stir them well on low-medium flame or until ghee is separated, now add grated ginger, remaining green chilies, and coriander leaves, and mix them slightly. Simmer it further for 10 minutes on a low flame.

Now Chicken karahi is ready to serve with naan,sheermal, tandoori roti,rumali roti, and chapatis along with salad, raita.

                                   

Chicken Salad Recipe

Chicken Salad || Salad Recipe || How to Make Chicken Salad Recipe with step-by-step photos

Chicken Salad is loaded with mixed fresh veggies, chickpeas, and boiled chicken. It's a nice colorful salad with healthy ingredients. A complete and simple meal usually contains a single kind of vegetable, beans, but I did some variations on it.

You can skip the chicken and use red beans instead of chickpeas, as well as add or omit other ingredients of your choice. Raw vegetables are rich in minerals and vitamins that are highly beneficial for human health. It is known as a starter that is taken before lunch and dinner.

This salad recipe is perfect for anyone looking to add a little more nutrition to their diet! There’s a wide variety of green salads, chopped salads, onion salads, colorful fruit salads, chicken salads, seafood salads, and plenty more healthy offerings. It looks so mouthwatering and tempting, it is hard to comprehend that.

They are SO good for you. I am a fan of a good salad. Some of these recipes take the term ‘salad’ to a whole new level. I could literally eat them for days. You can too! Here is my healthy Salad Recipe to start you off in the right direction. Of course, there are a few varieties on my Pinterest Board you can check out as well.

You will enjoy a wide variety of salad combinations. You could have a different one each day to try them all out. Additionally can be served with biryani, pulao, and any other meals, so let’s begin. 

                                

If you have tried this Chicken Salad, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, in a saucepan, add washed and soaked chickpeas and let them cook until the chickpeas are soft.

Boil chicken with 1/2 cup, ginger garlic paste, salt, and black peppercorn along with white vinegar.

                   

Shred the chicken

Take all ingredients and rinse them under running water.
                             

Prepare all veggies

                                

Take a separate bowl, then add all dressing ingredients, whisking constantly until the dressing emulsifies.

Place all the chopped veggies, chickpeas, and boiled chicken in a large bowl.

Pour the dressing over the salad.

Toss or mix them until they are coated with the dressing. At this stage, you can adjust the spices in the salad. 

                    

Transfer to the serving bowl.l Now, delicious and healthy Salad is ready to be had alone or with other meals

                            

One Pot Chicken Haleem Recipe

                                                   

One Pot Chicken Haleem Recipe, Homemade Haleem Masala Powder, How to Make Chicken Haleem with step-by-step Photos and Video?

One-Pot Chicken Haleem is a traditional, flavorful, and protein-packed dish made with a variety of grains and lentils, including moong, masoor, chana, mash, wheat, barley, and rice, along with meats like chicken, beef, or mutton.

I use my homemade haleem masala to elevate the flavors of this dish. This spice blend enhances the aroma and taste of the haleem, and I guarantee that once you try it, you'll never want to repurchase store-bought masala.

Using pre-packaged masala may not deliver the depth of flavor you desire in your recipe. I once visited a place where I tasted the most delicious haleem I had ever experienced. The taste was incredible, and I was inspired to recreate it.

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest One-Pot Chicken Haleem Video:

I experimented until I succeeded, and now I’m excited to share this recipe with you. In this recipe, I use boneless chicken, but feel free to substitute beef or mutton based on your preference.

This chicken haleem is also referred to as Kitchda and can be made with just three types of lentils: wheat, Bengal gram, and urad (maash). If you're interested in making Kitchda instead of haleem, simply omit the other lentils listed in the ingredients.

Recipe Note:

To make the perfect haleem, start by rinsing the lentils thoroughly and soaking them in warm water for about 8 hours, or overnight. When ready, boil the lentils along with the soaked water. Discarding the water may result in a loss of valuable minerals.

Cook the soaked lentils over a low to medium flame. Begin by bringing them to a boil on high heat, then cover and continue cooking until the lentils become soft. If you turn down the flame too soon, it will take much longer for them to cook. Be sure to stir occasionally to prevent sticking and burning at the bottom.

        

Note:

Here, I used haleem mixed dal that is easily available in the market. If you want to use your own mix of haleem dal, then you can combine lentils such as moong, masoor, chana, mash, rice, wheat, and barley, or you can use only three: chana, wheat, and mash (urad).

The quantity of dal should be according to your preference, but remember that if you are using all lentils, then the ratio of wheat, chana, and barley should be the same, and the quantity of urad dal should be half that of the other three lentils. The quantity of the remaining lentils should be just one-fourth of the combined quantity of wheat and chana dal.

For the best flavor in your haleem, it's essential to follow a homemade haleem masala powder recipe. I cannot guarantee the same taste if you use store-bought masala.

If you prefer a "reshawali" haleem (one with a stringy texture), do not mash the meat with the lentils. Instead, cook them together and blend them individually.

Avoid using ghee when making haleem or for tempering; good quality oil is sufficient to retain the dish's flavor.

                                                            

Typically, people cook the meat and lentils separately when making haleem. I also use this method for beef or mutton haleem. However, in this recipe, I'm making a one-pot chicken haleem where all the ingredients are added together and cooked simultaneously.

If you're preparing haleem with beef or mutton instead of chicken, I recommend using the traditional method. I suggest using chicken with bones for my chicken haleem, as it becomes tender and blends well with the dal, resulting in a more succulent and delicious dish.

You might like this:

Afghani Beef Rosh

Malai Namkeen Chicken

Mutton namkeen gosht

Chicken nihari 

                                   

Have you tried Chicken Haleem? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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How To Make One-Pot Chicken Haleem?      

To begin cooking haleem, rinse the lentils and soak them for 8 hours or overnight. If you want to soak the lentils quickly, you can use hot water. 

                   

However, make sure to wash the lentils thoroughly before soaking, as you will use the same water for boiling. Do not add any baking soda or salt while soaking.

                      

In a pan or pot, add some oil and heat it up. Once the oil is hot, add ginger-garlic paste and sauté for about a minute.

                   

Then, add the washed chicken and cook it with the ginger-garlic paste until the chicken changes color.              

                                                     

                                                      

Once the chicken is properly roasted, start adding the powdered spices: salt, red chili flakes, red chili powder, and turmeric powder. Stir the chicken well to combine.

                         

And then add garam masala powder along with beaten yogurt. Mix everything thoroughly.

                      

Next, add fresh mint leaves and green chilies. Continue to sauté all the ingredients with the chicken until the oil starts to separate.

                             

Once you start to notice a pleasant aroma, add the soaked dal along with the same water, and mix everything well.

                         

In a grinder jar, add coriander, cumin, black peppercorns, green cardamom, cloves, bay leaves, a cinnamon stick, allspice (kabab chini), brown cardamom, and nutmeg. Grind them finely and set aside until needed.

                         

After grinding the masala, check the pots containing the chicken and dal. Once they begin to boil, stir everything well and add hot boiling water until the dal and chicken are submerged. Mix thoroughly, 

Then cover the pot with a lid and let it cook for about an hour. Make sure to stir occasionally to prevent sticking to the bottom.

                                               

After an hour, remove the lid and begin blending the dal and chicken using a wooden hand masher. (Keep the flame on low while blending the haleem mixture.) 

If you are using an electric hand mixer, make sure to take all the chicken pieces out of the dal first. Do not blend the dal itself; if you do, it will turn into a smooth paste instead of the desired stringy haleem texture.

                  

Blending with a hand masher will take about 15-20 minutes, but the flavor will be incredibly delicious, yielding a wonderfully stringy haleem. Once blended, stir well and turn the flame down to the lowest setting.

                           

In a tarka pan, add oil and heat it. Once hot, add sliced onions and fry them until they turn light golden brown. 

                             

Then, add the haleem masala powder that we prepared earlier, along with a little water to prevent burning or darkening the masala. Stir well and let the masala cook with the onions for about 5 minutes. 

                                              

Next, pour the tempering into the haleem pot and mix well. Cover the pot and simmer it on a low flame for about 10-15 minutes. 

                         

Your one-pot chicken haleem is now ready. 

                          

Transfer it to a serving dish.

               

Garnish with coriander leaves, green chilies, fried brown onions, ginger slices, a lemon wedge, and chaat masala powder. Enjoy!