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White Karahia with Indian Salsa
White Karahia with Indian Salsa

Before you jump to White Karahia with Indian Salsa recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

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We hope you got benefit from reading it, now let’s go back to white karahia with indian salsa recipe. You can have white karahia with indian salsa using 19 ingredients and 8 steps. Here is how you cook that.

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