How to Prepare Speedy White Karahia with Indian Salsa

White Karahia with Indian Salsa

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, white karahia with indian salsa. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

White Karahia with Indian Salsa is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. White Karahia with Indian Salsa is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook white karahia with indian salsa using 19 ingredients and 8 steps. Here is how you can achieve it.

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

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