How to Prepare Perfect White Karahia with Indian Salsa
Hello everybody, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Award-winning White Karahia with Indian Salsa. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from White Karahia with Indian Salsa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare White Karahia with Indian Salsa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few ingredients. You can have White Karahia with Indian Salsa using 19 ingredients and 8 steps. Here is how you cook that.
My mom can't stomach normal karahai so my grandma came up with this.
Ingredients and spices that need to be Take to make White Karahia with Indian Salsa:
- chicken karahia
- 1 1/2 cup yogourt
- 3 capsicums
- 1 piece of ginger
- 1 salt and pepper to taste
- 1/2 kg chicken, cut into small joints
- 1 oil for deep frying chicken
- 1/2 tsp freshly roasted cumin seeds
- 1 tbsp freshly roasted crushed coriander seeds
- 2 clove cloves of garlic
- 1 chopped dhaniya leaves for garnishing
- Indian salsa
- 3 or 4 ripe tomatoes
- 2 tsp oil
- 1 pinch crushed cumin seeds
- 1 tsp crushed coriander seeds
- 1 tsp crushed red chillies
- 1 pinch salt
- 1 good pinch turmeric powder
Steps to make White Karahia with Indian Salsa
- Wash and pat the chicken to dry deep fry till light brown from all sides transferring the fried pieces into a saucepan with a lid
- Put over gentle flame to cook adding a little crushed garlic, the roasted seeds, salt and pepper to taste
- Let it be cooked slowly till any liquid is dry
- In a small saucepan cook yogourt, stirring constantly till it boils
- Add yogurt to chicken, cover again and simmer slowly till well done. Quarter the capsicums, cut quarters into twos, deep fry and add to chicken
- Serve garnished with julienned ginger and green coriander
- For Indian Salsa:
- For Indian salsa: put the tomatoes in a small saucepan covered and cook over medium flame till soft and the skin can be removed. Mash them well. Heat the salsa oil, add crushed garlic, ground cumin and coriander then add the tomatoes, red chillies and turmeric powder. Stir fry over high heat till most of Tue moisture evaporates and the oil separates. Serve with the chicken karahia and naan or any flatbread of choice.
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