Black Pepper Tikka Karahi by Chef Maeda Rahat
Black Pepper Tikka Karahi
Black Pepper Tikka Karahi
Ingredients:
- Chicken thigh pieces – 4
- Onion – 1
- Green chilli – 4 to 5
- Garlic – ½
- Ginger piece – 1 inch
- Yogurt – (hung) 1 cup
- Black pepper – 1 tbsp
- Capsicum – 1
- Cream – 3 tbsp
- Clove powder – ¼ tsp
- Cardamom powder – ¼ tsp
- Salt – to taste
- Oil – 4 tbsp
Method:
- Make deep cuts on thigh pieces. Make a paste of green chilli, ginger and garlic.
- Fry onion in oil until it’s brown and make paste with the little bit of water.
- Now, in a bowl, add yogurt, black pepper, onion paste and green paste, mix well and dip thigh pieces in this mixture. Just coat and fry in hot oil on high heat, just to give colour.
- Then put the pieces in the yogurt mixture, take them out and put them back in, then leave it for an hour to 2 hours.
- Then in the same oil put chicken pieces along with all the marination and cook on low heat until it’s done.
- At the end of cooking, add chopped capsicum (optional), and cover for 2 minutes.
- Then mix cardamom powder, clove powder and cream and pour this mixture in tikkas, cover and cook on dum for more 5 minutes.
- Serve hot with salad and chutni.
Kali Mirch Ki Karahi
Black Pepper Chicken: English – Urdu Recipe
Ingredients:
- Chicken – 1 kg
- Tomato – 6
- Green chillies – 5
- Red crushed chilli – ½ tsp
- Freshly ground black pepper – 1 tbsp
- Salt – to taste
- Ginger flaks – 2 tbsp
- Fenugreek leaves – ½ tsp
Method:
- Take a wok, put oil and add chopped tomatoes and salt, cook on a bit high heat until the tomatoes soften.
- Then add red crushed chilli, chicken and black pepper and green chillies, fry well.
- Cover and let it cook until the chicken is done well.
- Then fry until the water dries. Then add fenugreek leaves and black pepper and cook on dum for 5 minutes.
- Serve with green chillies and ginger flakes.
