Chicken Karahi
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Method:
Grind dry spices together (black pepper, coriander seed,
cumin seed, turmeric, and red pepper flakes(optional)).
Make a paste with the spices and smear on chicken and let
marinate (an hour or up to 24)
Combine ginger pieces and garlic coves in a blender of food process and process until smooth. Add oil to make a smooth paste.
Combine ginger pieces and garlic coves in a blender of food process and process until smooth. Add oil to make a smooth paste.
Preheat oven to 400
Heat oil in a fry pan (or a steamer pan in the convection
oven) and add chicken and cook until just beginning to brown. Create a “hot spot” and sauté the
garlic-ginger paste, and then stir the chicken to distribute. Add Rotel tomatoes and water to not quite
cover the chicken and place in a 375 oven for 30 minutes until chicken is
browned on top, and pulling away from the bone.
Careful to NOT cover chicken with water, or chicken will not brown.
Remove from oven, and let rest (an hour is good).
Reheat before serving, check seasoning and add
significant amount of Cilantro right before serving.
Serve with flat bread, rice, and Bengali Dal
What We Learned
For Sacred Space, it is best to only use Rotel Tomatoes, and to NOT add the red pepper flakes or green chili as that increases the heat beyond the tolerance of the crowd.
We used four 5 lbs packs of chicken from HEB, and when skin was removed and fat trimmed off, it was about 15 lbs of thighs and split chicken breasts cut in half. As it turned out, it was not enough chicken (only 44 pieces), and we ran out. So I have increased to 25 lbs of chicken to feed 50.
This dish was entirely cooked in the convection oven, in steamer pans. When meat was cook, the pans were kept warm (and allowing the meat to brown) in a 350 oven.
We used four 5 lbs packs of chicken from HEB, and when skin was removed and fat trimmed off, it was about 15 lbs of thighs and split chicken breasts cut in half. As it turned out, it was not enough chicken (only 44 pieces), and we ran out. So I have increased to 25 lbs of chicken to feed 50.
This dish was entirely cooked in the convection oven, in steamer pans. When meat was cook, the pans were kept warm (and allowing the meat to brown) in a 350 oven.
