Chicken Karelay Recipe By Chef Zakir

Chicken Karelay recipe by Chef Zakir. This delightful Main Course recipe of Chicken Karelay can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.


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0:45 - 0:10

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Afshaan from Hyderabad
  1. Chicken with bones½ kg
    Bitter gourd2
    Ginger garlic paste1 tbsp
    Onion2 medium
    Chili powder1 tsp
    Turmeric1 tsp
    Crushed cumin seeds1 tsp
    Yogurt250 gm
    Boiled tomatoes3
    Oilfor fry
    Oil¼ cup
    Saltto taste
  • Peel 2 bitter gourds and slit lengthwise. Remove seeds and cut into slices.
    Now sprinkle with 2 tbsp salt and mix well. Keep aside for 1 hour.
    Now wash very well with fresh water, then deep fry till golden. Remove from oil and keep aside.
    Heat ¼ cup oil in another wok, add 2 chopped onion and fry till golden brown.
    Then add 1 tbsp ginger garlic paste and ½ kg chicken. Fry till its color is changed.
    Add 1 tsp chili powder, 1 tsp turmeric, 250 gm yogurt, 3 boiled chopped tomatoes, salt to taste and 1 tsp crushed cumin seeds. Cover and cook on low flame for 12 – 15 minutes.
    Now remove the lid, add in fried bottle gourd. Mix well and dish it out.
    Serve hot.
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