CHICKEN KARAHI

For starters, Karahi is the name of the pan used to cook this dish. If you are making chicken, it will be called Chicken Karahi……if goat, it will be goat karahi and so on.

The original karahi pan is round and heavy with a slightly flat base.

Recently Our Place launched their Always Pan in Lavender color. You can read all about this pan HERE and why I use it almost everyday from making my breakfast, grilling meats,  as well as making my favorite Thai Dish.

I am in love with this elegant Lavender Pan with a feminine touch.

Last year when my mom was visiting, she made this quick and easy boneless Chicken Karahi. What a flavorful time saver!

I have never made it this way and found it ultra-easy and quick. If you want to make it the traditional way, you can do so using this recipe.

Karahi is usually made without onion, but I like the addition of a small onion as it makes a gravy rich and oh so yummy.

Here is the recipe….

Print Recipe

CHICKEN KARAHI

Spicy, warm,home-style Pakistani chicken karahi with depths of flavors traditionally made in a karahi.

Course

Lunch, Main Dish

Cuisine

Pakistani

Prep Time

5 minutes

Cook Time

20 minutes

Servings

People

Ingredients

• 2 lbs Boneless Chicken cubes (Both breast and thigh will work)
• 4 Tomato
• 1 small Onion
• 1 tsp Chopped Garlic
• 1 tsp Crushed Ginger
• 1 tsp Salt
• 1/2 tsp Red Chilli Powder
• 1/3 tsp Turmeric Powder
• 1 tsp Cumin Seeds
• 1 tsp Crushed Coriander
• 1/2-3/4 tsp Red Chilli Flakes
• 1/2 tsp Dried Fenugreek Leaves (optional)
• 1/2 tsp Garam Masala
• 1/4 cup Oil
• 1/2 cup Water
• 1 inch Ginger (For garnishing)
• 1-2 Thai/Serrano/Jalapeno Chilli (For garnishing)
• 1/3 bunch Fresh Cilantro/Coriander (For garnishing)

Course Lunch, Main Dish Cuisine Pakistani Prep Time 5 minutes Cook Time 20 minutes Servings People Ingredients 2 lbs Boneless Chicken cubes (Both breast and thigh will work) 4 Tomato 1 small Onion 1 tsp Chopped Garlic 1 tsp Crushed Ginger 1 tsp Salt 1/2 tsp Red Chilli Powder 1/3 tsp Turmeric Powder 1 tsp Cumin Seeds 1 tsp Crushed Coriander 1/2-3/4 tsp Red Chilli Flakes 1/2 tsp Dried Fenugreek Leaves (optional) 1/2 tsp Garam Masala 1/4 cup Oil 1/2 cup Water 1 inch Ginger (For garnishing) 1-2 Thai/Serrano/Jalapeno Chilli (For garnishing) 1/3 bunch Fresh Cilantro/Coriander (For garnishing)

Instructions

1. Peel the skin of the tomatoes. This can either be done by microwaving them for a minute or putting them in boiling water for a minute.

   
2. Blend the tomatoes, onion, garlic and ginger into a paste/sauce.

   
3. Mix all the spices except the dried fenugreek leaves and garam masala.

   
4. Prepare the garnish. Julienne the ginger. Slice the peppers and chop the cilantro.

   
5. In a pan/pot add the chicken, sauce, spices and 1/2 cup water.

   
6. Let it come to a boil then cover and let it simmer for 8-10 minutes until the chicken becomes tender.
7. At this point you can add the fenugreek leaves for a depth of flavor. If you do not have it on hand, you can omit this step.
8. Add 1/4 cup oil and mix well. Let it simmer for 2-3 minutes until the oil separates from the gravy.

   
9. If you feel the karahi is too dry, add 1/4 cup water for extra gravy.
10. Garnish with ginger, peppers and cilantro and sprinklr garam masala.
11. Chicken Karahi is ready. Serve it with white rice, naan, roti or paratha.

    

Recipe Notes

NOTES:

• All the spices can be adjusted according to the taste.

• Don't add too little oil as it will change the taste of the dish. You can always skim extra after the dish is ready.

• Do not add a lot of water initially as it might make the chicken too tender.

• You can make the same recipe using bone-in chicken. Just increase the cook time and quantity of water & oil.

 

 

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