Chicken Karahi: A Tasty and spicy delight

Chicken karahi is a famous Pakistani and North Indian dish made with chicken cooked in a wok-like pan called a karahi. The chicken is typically marinated in a mixture of yogurt and spices, then cooked in a sauce made with tomatoes, ginger, garlic, and various spices such as cumin, coriander, and garam masala. The dish is often finished with fresh coriander and green chilies and served with naan bread or rice. It is known for its bold and spicy flavor and is a favorite among meat lovers in the region.

Chicken karahi is a vibrant and flavorful Pakistani dish, typically made with bone-in chicken pieces simmered in a rich tomato-based gravy infused with warming spices. Here’s a classic recipe written in English for your culinary adventure:

Ingredients:

  • For the chicken:
    • 1 kg (2.2 lbs) chicken, bone-in, cut into medium pieces
    • 1/3 cup plain yogurt
    • 1 tsp ginger-garlic paste
    • 1/2 tsp salt
    • 1/4 tsp black pepper
  • For the gravy:
    • 1/3 cup oil (cooking oil or ghee)
    • 1 large onion, chopped
    • 2-3 tomatoes, chopped
    • 1 tsp coriander seeds
    • 1/2 tsp cumin seeds
    • 1 tsp red chili powder (adjust to your spice preference)
    • 1/2 tsp turmeric powder
    • 1/2 tsp garam masala
    • 1 green chili, slit lengthwise (optional)
    • 1/4 cup chopped cilantro

Instructions:

  1. Marinate the chicken: In a bowl, combine yogurt, ginger-garlic paste, salt, and pepper. Add the chicken pieces and mix well to coat. Cover and marinate for at least 30 minutes, preferably overnight.

  2. Prepare the gravy: Heat oil in a large pot or karahi over medium heat. Add onions and cook until translucent, about 5 minutes.

  3. Spice up the gravy: Add coriander and cumin seeds, and toast for a minute until fragrant. Then, add red chili powder, turmeric powder, and garam masala, and stir-fry for another minute.

  4. Simmer the sauce: Add chopped tomatoes and green chili (if using) and cook for 5-7 minutes, until the tomatoes soften and release their juices.

  5. Bring in the chicken: Add the marinated chicken pieces and stir to coat with the gravy. Cover the pot and simmer for 20-25 minutes, or until the chicken is cooked through and tender.

  6. Finish and garnish: Add chopped cilantro and cook for another minute. Adjust salt and spice level to your taste.

  7. Serve: Enjoy your fiery chicken karahi with hot naan bread, roti, or rice. Decorate with a squeeze of lemon juice and additional chopped cilantro if desired.

Tips:

  • For a richer flavor, use bone-in chicken pieces with skin on.
  • You can grind the coriander and cumin seeds before adding them to the gravy for a smoother texture.
  • Adjust the quantity of red chili powder based on your heat preference.
  • Feel free to play around with other spices like black peppercorns, cardamom pods, or fenugreek seeds to add your own twist.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Chicken Karahi
Chicken Karahi

Heat some oil in a large karahi or wok over medium-high heat:

Heat a karahi or wok over medium-high heat and add some oil. Let the oil heat up before proceeding to the next step. The karahi should be large enough to accommodate all the chicken pieces and the other ingredients.

Add the finely chopped onion and fry until it turns golden brown:

Add the finely chopped onion to the hot oil and fry it until it turns golden brown. Stir it occasionally to prevent it from burning. Frying the onion until it turns golden brown is an essential step in making Chicken Karahi as it adds flavor and aroma to the dish.

Add ginger and garlic paste and fry for a minute until the raw smell disappears:

Add the ginger and garlic paste to the fried onion and mix well. Fry it for a minute or until the raw smell disappears. Ginger and garlic are essential ingredients in Chicken Karahi and adding them to the onion and frying them together helps to infuse the flavors.

Add the chicken pieces and stir well to coat them with the spices:

Add the chicken pieces to the fried onion, ginger, and garlic mixture and mix well. Stir it occasionally and let the chicken cook for a few minutes until it starts to brown slightly. This helps to seal in the juices and adds flavor to the dish.

Add the chopped tomatoes, red chili powder, turmeric powder, cumin powder, coriander powder, and salt to taste. Mix everything well:

Add the chopped tomatoes, red chili powder, turmeric powder, cumin powder, coriander powder, and salt to the chicken mixture. Mix everything well and let it cook for a few more minutes until the tomatoes have softened and the spices have blended well.

Cover the karahi and cook on medium heat for around 15-20 minutes until the chicken is cooked through. Stir occasionally to prevent the chicken from sticking to the bottom of the karahi:

Cover the karahi with a lid and let the chicken cook on medium heat for around 15-20 minutes or until the chicken is cooked through. Stir the chicken occasionally to prevent it from sticking to the bottom of the karahi.

Once the chicken is cooked, sprinkle garam masala powder over it and give it a good mix:

Once the chicken is cooked, sprinkle garam masala powder over it and give it a good mix. Garam masala is a spice blend that adds a distinct flavor to the Chicken Karahi.

Turn off the heat and garnish the chicken karahi with fresh coriander leaves:

Turn off the heat and garnish the Chicken Karahi with fresh coriander leaves. Coriander leaves add a fresh and bright flavor to the dish and also give it a nice color.

Serve hot with naan or rice:

Serve the Chicken Karahi hot with naan or rice. Chicken Karahi is a popular Pakistani dish that is usually served with naan or rice, but you can serve it with any bread or side dish of your choice. Enjoy your delicious Chicken Karahi!

 

Chicken Karahi
Chicken Karahi

 Enjoy the Amazing chicken karahi

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FAQs:

How to cook chicken karahi in Instant Pot?

Chicken Karahi or Chicken Kadai is an exceptionally spiced, homestyle fowl curry with fragrant spices and clean ginger. Turn the Instant Pot to Sauté mode and heat oil. Add onions, ginger, and garlic, and put together dinner for 2 to three mins or until the onions flip translucent. Use a pitcher lid to hurry up the method.

How to make Pakistani chicken karahi?

Traditionally, Karahi is made from a split entire chicken. One tip regarding the chicken cuts is to ensure your fowl portions are small. This is regularly known as karahi cut, which is 1 chicken cut into 18 round portions. Basically, try not to use a massive bird (this recipe calls for two-2.2 lbs) or massive cuts.

What is karahi made of?

Easy Achari Chicken (similar to karahi!) This is an eating place-style Pakistani Chicken Karahi recipe that can be prepared shortly and without problem without finicky steps. Heat a big, heavy-bottomed pan over excessive warmness, and upload the ghee and oil. Once warm, upload the onions and sauté for five-6 minutes, or until lightly golden.

 

 

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