Ingredients for Tikka:
Chicken (cut in small pieces) ½ kg
Red chili powder ½ tbsp
Crushed red pepper 1 tbsp
Roasted and crushed cumin 1 tsp
Coriander crushed 1 tsp
Ginger garlic paste 1 tbsp
Salt to taste
Yogurt ¼ cup
Cream ½ packet
Lemon juice 3 tbsp
Ingredients for Karahi
Tomatoes (cut into halves) 250 gm
Ginger garlic paste 2 tbsp
Chili powder 1 tsp
Crushed red pepper 2 tsp
Coriander seeds crushed 1 ½ tsp
Crushed cumin seeds 1 ½ tsp
Turmeric powder 1 tsp
Salt to taste
Ginger (cut into juliennes) 1 inch piece
Green chilies (cut into length wise) 3 – 4
Coriander leaves as required
Dry fenugreek leaves ½ tsp
Oil 8 tbsp
Method for Tikka:
Wash chicken with vinegar and salt water. Drain and keep aside. Now marinate ½ kg chicken pieces with ½ tbsp red chili powder, 1 tbsp crushed red pepper, 1 tsp roasted crushed cumin, 1 tsp crushed coriander, 1 tbsp ginger garlic paste, salt to taste, ¼ cup yogurt, ½ packet of cream and 3 tbsp lemon juice for 30 to 40 minutes. Now pan fry, grill in oven or Bar B.Q. as per your choice.
Method for Karahi
Put wok on stove let it hot, add 250 gm tomatoes with 2 tbsp ginger garlic paste. Now add ½ cup water. Mix well and cover with a lid, turn the flame high. Cook till tomatoes are well tender, then remove the skins of tomatoes.
Using spoon, try to chop tomatoes until it become like paste. Now add in 1 tsp red chili powder, 2 tsp red crushed red pepper, 1 ½ tsp crushed cumin seeds, 1 ½ tsp crushed coriander seeds, salt to taste and 1 tsp turmeric powder into wok. Mix well, now add in chicken Tikka into wok mix well. Add ginger julienne, 3 to 4 green chilies cut into length wise. Sprinkle coriander leaves. Also add half of the oil and cover the lid. Cook for 2 to 3 minutes. Then add rest of the oil with ½ tsp dry fenugreek leaves, mix well. Dish out and garnish with green coriander and ginger julienne slices.
