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We hope you got insight from reading it, now let’s go back to bohra/bohri chicken kaari recipe. To make bohra/bohri chicken kaari you only need 23 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Bohra/Bohri chicken kaari:
- Use For Kaari masala-
- Provide 2 tbsp white til
- Take 1 tbsp caswenuts
- Prepare 1 tbsp peanuts
- Take 2 tbsp roasted chana /chana dal
- Use 1-2 star anise
- Prepare 1 tbsp sauf/fennel seeds
- Prepare 1 tbsp jeera and dhaniya
- You need 4-5 cloves choti elachi
- Use 2-3 dried red chiles
- Use 1-2 kashmiri red chilli powder
- Take 1 Small stick of dal chini and black pepper
- Get 1 tbsp melon seeds
- Prepare For Chicken-
- Prepare 750 gms chicken
- Use 7-8 garlic cloves
- Use 4-5 Green Chile
- Prepare 1 inch Ginger
- You need 1 coconut- take milk out of it/or dried coconut milk powder
- Take to taste Oil and salt
- Provide as required Tamarind pulp
- Use some coriander leaves to garnish
- Get few Curry leaves and bay leaf
Instructions to make Bohra/Bohri chicken kaari:
- Take all the dried masala. Dry roast it. Then make it into the paste. Then add water to the Kaari masala. Keep it for 15-20 mins.
- Now take the chicken and wash it, make the Coconut milk, tamarind pulp and a paste of ginger, garlic and green Chile paste
- Marinate the chicken with the ginger, garlic and green Chilli paste.
- In a pan add oil, add bay leaf, whole Jeera and curry leaves. Now add the Kaari masala and fry it till the masala is fried and oil comes out of the masala.
- Now add the chicken. Mix it with the masala. Fry it for 6-8 mins. Then add the coconut milk. And let it cook by covering it.
- Add tamarind pulp. Add water if required and cover and let the chicken be cooked. Garnish it with coriander leaves
Chicken Angara used to be a FAVOURITE among home dining guests. The smoky gravy and tender chicken would disappear within minutes of placing it on the thaal. The Bohra Muslims have migrated originally from Yemen. Widely spread across the globe from India, Pakistan, Middle East, East Africa and western countries. The Migration of Bohra's has led to overlap a lot of Gujarati, Arabaic, and Middle Eastern influences to the Cuisine.
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