Chicken Karahi Recipe
Chicken karahi is tha most delicious & famous dish in Pakistan, there is massive amount of people in this business they selling in there shops Chicken karahi and restaurants, Chicken karahi is the most spicy karahi, now today we will help you to how to make Chicken karahi in your home. so we should start with the name of Allah. You might also like my Chicken Yakhni Pulao
Pakistani Chicken Karahi Recipe
A bright and tempting chicken cooked in tomato gravy, served with shredded ginger and chilies.
Equipment
- Karahi
Ingredients
- ½ kg chicken cut into pieces
- ⅓ cup oil
- ¼ tsp black pepper
- ½ tsp salt
- 1 small (100 gram) onion very finely chopped
Spices
- ½ tbsp chopped garlic
- ½ tbsp green chilli paste
- 1 tsp kashmiri red chilli powder or paprika for red color
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp dry fenugreek leaves optional (kasuri meethi)
- ¼ tsp garam masala powder optional
- ¼ tsp turmeric powder
- ½ tsp black pepper powder freshly grounded
- ½ tsp red chilli (skip red chilli if you like less spicy food)
other
- 3 tomato sliced or pureed
- ½ tsp salt
Garnish
- 1 tbsp butter optional
- 1½ piece ginger thickly grated
- 2 medium chillies
- 1 lemon sliced in wedges
Instructions
- Heat oil in a wok, add chicken, salt, and pepper. Fry for 3 minutes until color changes. Then remove chicken with a slotted spoon and set aside.
- In the same oil, add onions and cook for 3 minutes until translucent.
- Next, fry spices for a minute until it sizzles.
- Now mix in tomatoes and salt. Cook on high for 3-5 minutes until oil separates.
- Add chicken to the gravy and cover. Cook for 10-15 minutes until chicken is tender. (Add ¼ cup water, if required).
- Add 1 tablespoon butter (if using) chilies and ginger. Cover the karahi for a few minutes to let the chillies soften. Chicken Karahi is ready. Garnish and serve.
Notes
Chicken: Bone-in chicken is best for karahi. Boneless chicken can also work but the fats from bones add more flavor to karahi.
Ghee or oil: I used oil in this recipe to keep it simple and healthier. I must confess ghee AKA clarified butter tastes much better.
Fresh tomatoes: Fresh, flavorful, deep red, fully ripened, and firm tomatoes add a lot of flavor to the recipe.
Spice Level: This curry is moderately spiced as per Indian tastebuds. But, if you are not used to spicy Indian food, then skip red chili powder altogether and also cut green chili paste in half for a less spicy Karahi. After chicken is cooked, taste test and add a little chili powder if/as needed.
Fenugreek: Fenugreek leaves are different from fenugreek seeds. These add a very food aroma to the curry. But you can skip it if not available.
Garam masala: It is a powdered mix of many Indian whole spices and can be skipped without altering the taste.
Chicken Karahi
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