Creamy Boneless Chicken Reshmi Karahi
Creamy Boneless Chicken Reshmi Karahi
Ingredients
- 500 g boneless chicken, cut into small pieces
- 1 onion, medium, sliced
- 1 capsicum, medium, sliced
- 2-3 green chilies, slit
- 1 teaspoon cumin seeds, crushed
- 1 teaspoon dry coriander powder
- to taste salt
- 2 tablespoons butter
- 1 packet fresh cream
- 1 teaspoon black pepper powder
- as needed fresh coriander leaves, for garnish
Instructions
- 1
Place a karahi (wok-like pan) on the stove over medium heat.
⏱️ 1 min
- 2
Add 2 tablespoons of butter to the karahi and allow it to melt.
⏱️ 1 min
- 3
Add the 1 medium sliced onion to the melted butter and sauté until it becomes translucent, about 3-5 minutes.
⏱️ 4 min
- 4
Add the 500 grams of boneless chicken, cut into small pieces, to the pan and mix well with the sautéed onions and butter.
⏱️ 2 min
- 5
Allow the chicken to cook for a short period, stirring occasionally, until it starts to turn white, about 5-7 minutes.
⏱️ 6 min
- 6
Add the 1 teaspoon of crushed cumin seeds, 1 teaspoon of dry coriander powder, and salt to taste. Mix all ingredients thoroughly with the chicken.
⏱️ 2 min
- 7
Add the 2-3 slit green chilies and the 1 medium sliced capsicum (bell pepper) to the pan. Mix well to combine with the chicken and spices.
⏱️ 2 min
- 8
Pour in the 1 full packet of fresh cream. Stir until the cream is well combined with the chicken and vegetables, and the mixture becomes creamy.
⏱️ 3 min
- 9
Add the 1 teaspoon of black pepper powder and mix it into the dish.
⏱️ 1 min
- 10
Allow the dish to simmer briefly for 3-5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 4 min
- 11
Garnish with fresh coriander leaves before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Boneless Chicken Reshmi Karahi
- 500 g boneless chicken, cut into small pieces
- 1 onion, medium, sliced
- 1 capsicum, medium, sliced
- 2-3 green chilies, slit
- 1 teaspoon cumin seeds, crushed
- 1 teaspoon dry coriander powder
- to taste salt
- 2 tablespoons butter
- 1 packet fresh cream
- 1 teaspoon black pepper powder
- as needed fresh coriander leaves, for garnish
Instructions
- 1
Place a karahi (wok-like pan) on the stove over medium heat.
⏱️ 1 min - 2
Add 2 tablespoons of butter to the karahi and allow it to melt.
⏱️ 1 min - 3
Add the 1 medium sliced onion to the melted butter and sauté until it becomes translucent, about 3-5 minutes.
⏱️ 4 min - 4
Add the 500 grams of boneless chicken, cut into small pieces, to the pan and mix well with the sautéed onions and butter.
⏱️ 2 min - 5
Allow the chicken to cook for a short period, stirring occasionally, until it starts to turn white, about 5-7 minutes.
⏱️ 6 min - 6
Add the 1 teaspoon of crushed cumin seeds, 1 teaspoon of dry coriander powder, and salt to taste. Mix all ingredients thoroughly with the chicken.
⏱️ 2 min - 7
Add the 2-3 slit green chilies and the 1 medium sliced capsicum (bell pepper) to the pan. Mix well to combine with the chicken and spices.
⏱️ 2 min - 8
Pour in the 1 full packet of fresh cream. Stir until the cream is well combined with the chicken and vegetables, and the mixture becomes creamy.
⏱️ 3 min - 9
Add the 1 teaspoon of black pepper powder and mix it into the dish.
⏱️ 1 min - 10
Allow the dish to simmer briefly for 3-5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 4 min - 11
Garnish with fresh coriander leaves before serving.
⏱️ 1 min