Chicken Karahi is a very delicious and easy to make main dish. You can substitute chicken with mutton, and serve with peas pilaf or naan. Give it a try!!
Chicken Karahi is one of the recipes that is probably available in every restaurant and road side dhaba. Karahi refers to Pakistani style wok which is slightly deeper (compared to Chinese wok) and narrower in diameter with a round bottom and curved handles.
Since in Karahi ghost no water or stock is used to cook the ghost and rather the mutton cooks in the masala and its own stock, karahi makes sure the meat doesn’t burn and simmers away slowly braising the meat. Having said that, you may as well cook it in a deep bottom pot with a little stock to help you through.
It is a traditional Pakistani dish which is easy-to-make at home with less oil. In this recipe, chicken nicely is cooked with tomatoes, ginger garlic, green chilli, yogurt and traditionsl Pakistani spices. This simple dish can make your dinner more fantastic.
Check it out the Chicken Karahi Recipe here!!
Prep Time:10 minutes
Cook Time:40 minutes
- I kg chicken (cut into medium pieces)
- 1 cup oil
- 1 medium onion, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 4 tomatoes,peeled and chopped
- 1/2 cup plain yogurt
- 1 tsp red chili powder
- 7 whole peppercorns, crushed
- 1/2 tsp garam masala powder
- 5 green chilies,thinly sliced
- 2 tbsp fresh ginger(julienne)
- fresh Coriander leaves, finely chopped
Rinse and drained chicken properly and set aside.
Heat oil in a karahi(pan), add chopped onions and cook it for 2-3 minutes.
After 2 minutes add ginger,garlic paste and stir fry it.
Add chicken in it and cook for 10 minutes.
Then add tomato puree,yogurt,salt and chili powder.
Cover with lid and continue cooking.
When the water dries and chicken is tender add the peppercorns,and cook for 2 more minutes.
Then remove from heat.
Sprinkle garam masala on it.
Garnish chicken karahi with julienne ginger,fresh coriander and green chilies. Chicken karahi is ready to serve.
- Serve with naan and mint chutney.
If you want creamy mixture, you can also add 2-3 tablespoon fresh cream in the last step and simmer for 1-2 minutes and turn off the stove.
Adding onion to your desired level, above one is a medium spicy curry.
Adding peppercorn is optional, but sure it gives nice flavor and taste to the curry.
For dry masala skip the onion.
If you want to add more colour to the dish, add one teaspoon of tomato paste with the tomatoes. You may have to play around a bit with the chili heat. I find four to six chilies do the trick, my mommy always adds eight. Perhaps one could start with two for a taste-test.
If you like Chicken Karahi Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Chicken Karahi, do share with us and we would be glad to give it a try.
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