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Indian/Pakistani Cooking-

THE COOKBOOK: Featuring Simplified Versions of popular Indian/Pakistani Recipes

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Chicken Karahi

Ingredient​s for Step 1 

4-5 tomatoes chunked

1 teaspoon pureed ginger and garlic

2 tablespoons chopped green onion

2 tablespoons chopped cilantro

½ teaspoon salt

½ teaspoon crushed red pepper

2- 4 tablespoons Kirkland Olive Oil

Step 1:

COOKING DOWN THE TOMATOES: Cook down tomatoes partially in an open frying pan, a deep pot, or a wok with the olive oil, pureed ginger and garlic, a couple of tablespoons of chopped green onions, a couple of tablespoons of chopped cilantro, ½ teaspoon of salt and a ¼ teaspoon of crushed red pepper- until tomatoes start to dissolve.

Cooking time varies 10-12 minutes or until tomatoes 

Ingredients for Step 2:

 2 medium boneless chicken breasts sliced into  1”-2” cubes

1/4 cup Kirkland Olive Oil

• 2" piece of ginger

• 1/4 teaspoon cumin seeds

• 2 teaspoon pureed ginger/garlic

• 1/4 cup or more chopped cilantro

• Salt

• 1/2 teaspoon Crushed red pepper

• 1/4 teaspoon ground red pepper

• Salt to taste

• 1/4 cup chopped green onions

• ¼ cup fresh chopped fenugreek leaves or

• A pinch of dried fenugreek leaves 

(available at Indian/Pakistani/Persian grocery stores)


Step 2: 

SAUTEING THE CHICKEN:

sauté chicken pieces in a wok or a cooking pot with julienned ginger, oil, salt, chopped green onions, chopped cilantro, ¼ cup chopped fenugreek leaves, (if using fresh fenugreek leaves-add them now) cumin seeds, crushed red pepper. Cook for A few minutes, (4-6) add pureed ginger/garlic. Cook 5-7 minutes, stir often to cook even on all sides. 


Step 3: 

 Combine THE partially Cooked Chicken and the Cooked Tomatoes: Combine the sautéed chicken and the cooked tomato sauce.                    Add 2 tablespoons of tomato paste or 1/4 cup of chopped canned tomatoes and mix well. Partially cover the pot and reduce the flame to give it all a final simmer And complete the cooking process. . 

 For Garnish: 

1 serrano chili  and a couple of tablespoons of chopped cilantro

Finish: by uncovering the pot slightly to let any excess water evaporate and enrich the sauce a bit. Garnish with some chopped cilantro and serrano chili.

Turn flame off- let the pot rest for 2-4 minutes- enjoy! 

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For Information on Farhana's Upcoming Indian/Pakistani Cooking Classes:

Please call or email Farhana at:

Phone: 818-312-2369 email: [email protected] 

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