Chicken Karahi 🔥
RECIPE- This is one of my favourite Pakistani dishes.
Its quick, easy anddddd packed full of flavour. Chicken Karahi is a dry-ish tomato based curry, some people like it very dry but mine must have some masala, because it tastes so darn good! You can make this with boneless chicken too but the flavour is so much better with the bone in and that’s how it’s traditionally made.
Recipe below! Save!
Ingredients
1/2 cup Corn oil
1 Medium chicken, skinless (cut into 16 pieces) or 1 kg boneless chicken thighs (cut into 1 1/2 inch cubes)
7 Garlic cloves, crushed or minced
3/4 inch Ginger, finely grated
7 Ripe tomatoes (around 600g), chopped
2 tsp Coriander powder
1 tsp Cumin powder
1 tsp Red chili powder
1/4 tsp Turmeric powder
2 tsp Salt
1 tsp Ground black pepper
1/2 tsp Garam masala
1/4 cup Natural yogurt, whipped
2-3 Green chillies, slit in half and seeds removed or whole.
1 tbsp Ginger, julienne cut
2 tbsp Fresh coriander, finely chopped
Method
Step 1- In a large pot, over high heat, add the oil. Once hot, add the garlic, ginger, and sauté for a minute.
Step 2 – Add the chicken, and all of the dry spices. Mix in well and fry for about 5 minutes. Now add the tomatoes and sauté for another 5- 6 minutes.
Step 3- Lower the heat to medium, cover, and allow the chicken cook for 20 minutes. Stirring occasionally.
Step 4 -Take off the lid and raise the heat to high and sauté for 10 minutes to finish cooking the chicken and reduce the liquid. The oil will start to separate.
Step 5 -Lower the heat to medium, add in the yogurt, and sauté for a few minutes. Now top with the green chillies, julienne ginger and coriander. BOOM, it’s done!
*Serving suggestion – basmati rice, roti or naan.
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