Step-by-Step Guide to Cook Super Quick White Karahia with Indian Salsa

White Karahia with Indian Salsa Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “White Karahia with Indian Salsa” recipe we have found until now. This will be smell and look delicious.

Ingredients of White Karahia with Indian Salsa

1. Take of chicken karahia.
2. It’s 1 1/2 cup of yogourt.
3. Make ready 3 of capsicums.
4. It’s 1 piece of of ginger.
5. Make ready 1 of salt and pepper to taste.
6. Prepare 1/2 kg of chicken, cut into small joints.
7. You need 1 of oil for deep frying chicken.
8. You need 1/2 tsp of freshly roasted cumin seeds.
9. Make ready 1 tbsp of freshly roasted crushed coriander seeds.
10. It’s 2 clove of cloves of garlic.
11. You need 1 of chopped dhaniya leaves for garnishing.
12. It’s of Indian salsa.
13. Take 3 of or 4 ripe tomatoes.
14. It’s 2 tsp of oil.
15. Prepare 1 pinch of crushed cumin seeds.
16. Make ready 1 tsp of crushed coriander seeds.
17. It’s 1 tsp of crushed red chillies.
18. Prepare 1 pinch of salt.
19. Prepare 1 of good pinch turmeric powder.

White Karahia with Indian Salsa instructions

1. 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.
2. Put over gentle flame to cook adding a little crushed garlic, the roasted seeds, salt and pepper to taste.
3. Let it be cooked slowly till any liquid is dry.
4. In a small saucepan cook yogourt, stirring constantly till it boils.
5. 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.
6. Serve garnished with julienned ginger and green coriander.
7. For Indian Salsa:.
8. 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..