THE PERFECT CHICKEN HAANDI KARHAI

Nine out of ten desi dinner parties, weddings, or any kind of events in Pakistan will definitely include the delicious chicken karhai as part of their main entree.

I have had many a karhai's in my life but it is true that when you cook it in the clay karhai (pot) it turns out the best. This recipe is a classic that all desi cooks must know. This version is my favorite because I learned it directly from my awesome teacher Chef Sara Riaz who just recently passed away. R.I.P. Anything I learned in her classes has always been the best version out there for me. She was my cheerleader always telling me I had the chops to get into food business! May her soul rest in peace. I miss her and her awesome TV cooking shows :(

You will find this recipe quick, easy and a life saver when you have last minute cooking to do for your guests.
You can easily make it in any kind of pot but today I made mine in the clay pot I bought back in Karachi 3 years ago while visiting a Sunday Bazaar. Three of these cost me only $5 total!!! What a bargain!  I didn't think I would actually cook in them. I had just gotten them because they were so pretty and I wanted to use them as a decoration piece :) But these are very functional and can easily be used over your gas stove.

INGREDIENTS:

One chicken whole cut into 16 pieces.
1 tbsp garlic paste
Tomatoes 6 to 8 chopped up
3 green chillies chopped
salt 1 and 1/2 teasp
red chilli powder 2/3rd teasp
ginger paste 1 tbsp
oil 1/2 cup
cilantro chopped one cup
roasted crushed cumin 2 tbsps
ginger thinly sliced in strips 2 tbsp
Dried crushed methi leaves (Fenugreek) 2 tbsps

METHOD:

Put the clay pot over the gas stove on medium heat.Add chicken, 1/2 cup water, garlic. Let cook covered for 10 minutes.
Add tomatoes and green chillies cook a couple minutes more.
Now add red chilli powder, salt and ginger paste. cover and cook some more till tomatoes are softened.
Now add oil and cook till chicken is totally cooked and oil starts to separate.
In the end sprinkle with cumin, sliced ginger, methi leaves and cilantro.
Serve hot in karhai on the table. remeber that the clay will be hot for several more minutes.Don't burn yourself!
serve with chapati, Roghni naan or matar pulao! ( peas pilav!)
Enjoy!

TIPS : If you'd like your gravy to be really red and extra delish, add 4 tbsp tomato paste with tomatoes like I did! also if you want more gravy then add one small onion sliced finely in the beginning when u boil that chicken.

I bid goodnight with a thoughtful question! When u eat out are you sure you are eating what you ordered ? :) lol