Steemit Pakistan - Weekly Engagement Topic Contest #Week-5 | Additional Upvotes From Sc02 | Chicken Karahi.

Hello and welcome to my weekly engagement contest post week 5. so, this week we got an amazing topic where we have to tell about our favorite dish how to make it and what are the ingredients we have to use in order to make it.

What is my favorite dish?

so I selected Chicken Karahi as my favorite dish because I loved it the most and it is the only item which I ate more than anything whenever I went outside at a restaurant.

Different types of Karahi.

1) Red Karahi.

2) White Karahi

these two are the most common type of karahi we can ever see in Pakistan although we can see a lot of variety I only liked these two

Ingredients used in making Karahi

3 ozs butter
6 tbs cooking oil
2lb chicken cut into 3 inch pieces
2 tsp freshly crushed garlic
2 tsp freshly crushed ginger
1 lb finely chopped fresh tomatoes
1½ tsp salt (or to taste)
2 tsp dry coarsely ground coriander
2 tsp coaresely ground cumin
½ tsp ground black pepper
1 tsp red chillie flakes (skip for mild)
1 tsp garam masala
1 cup low fat yoghurt
2 tbs dry methi (fenugreek)
3 tsp finely sliced (or grated) fresh garlic
6 tbs freshly sliced green coriander
3 sliced jalapenos (optional)

How its made?

Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chili pepper, and sauté for about a minute.
Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the color of the chicken changes and it has stopped releasing water. Add the tomatoes, coriander, cumin, red chili pepper, and remaining salt and sauté for another minute.
Lower the heat to medium, cover, and allow the chicken to cook for 20 minutes, stirring once in between.
Raise the heat to high and continue to sauté for 10 minutes to finish cooking the chicken and reduce excess liquid.* You will notice the chicken taking on a glossy appearance as the ghee/oil starts to separate.
Lower the heat to medium, add in the whisked yogurt, and gently sauté for 2-3 minutes. Taste and add more salt, if needed. Add freshly ground black peppercorns and garam masala, and stir to combine. Top with green chili peppers, julienned ginger, and cilantro. Serve hot with roti, naan, bread, or rice.

Places where I visit to eat it.

mostly I visit dua restaurant, Khansaab, Al Habib Restaurant, and Shaheen Shinwari

That's it for today I hope you'll like it.

#weekly-engagement #pakistan #steemexclusive #food #betterlife