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Recepies of Pakistan
Chiken Karai
Chiken Tandori
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Chiken Karai
Ingredient:
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1 Whole chicken, skinless, cut into pieces
(Leave in bone shards for a truly authentic experience )
4 Large tomatoes, diced
2 Tbsp ginger (fresh or paste)
1½ Tbsp garlic (fresh or paste)
2 Small hot green chilies
Red chili paste, to taste
½ Cup water
1 Cup yoghurt
Methi ("fenugreek") leaves
½ Tsp garam masala
Cilantro
Preparation:
Cook the karai in a wok or a heavy skillet, preferably over gas, although electric burner on high will also do. The key is high heat throughout the cooking process.
1. Add chicken to the wok with a little oil, and the tomatoes, ginger, garlic, green chilies, red chili paste and water. Cook on high heat, stirring often, until water has boiled off and curry starts to thicken.
2. Add yoghurt and methi leaves. Continue cooking on high heat, stirring often, until yoghurt has boiled off.
3. Stir in garam masala and cilantro and cook for a couple of minutes.
Serve with roti and/or rice.
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Chiken Tandori
Ingredient:
2 Pounds chicken, cut into pieces
1 Teaspoon salt
1 Lemon, juiced
1 1/4 cups plain yogurt
1/2 Onion, finely chopped
1 Clove garlic, minced
1 Teaspoon grated fresh ginger root
2 Teaspoons garam masala
Teaspoon cayenne pepper
1 Teaspoon yellow food coloring
1 Teaspoon red food coloring
2 Teaspoons finely chopped cilantro
1 Lemon, cut into wedges
Preparation:
1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
* This dish can also be baked in a hot oven (450 degrees F) for 25 to 30 minutes (or until done).
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