CHICKEN KARAHI
Spicy, warm,home-style Pakistani chicken karahi with depths of flavors traditionally made in a karahi.
Servings Prep Time
4-5People 5minutes
Cook Time
20minutes
Servings Prep Time
4-5People 5minutes
Cook Time
20minutes
Ingredients
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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