Chicken karahi recipe

Chicken Karahi recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Chicken karahi is a delicious and aromatic Pakistani dish that is loved by many. It is made with tender pieces of chicken cooked in a rich and flavorful tomato-based gravy. This recipe combines the perfect blend of spices to create a dish that is both spicy and tangy, with a hint of smokiness. The chicken is cooked until it is juicy and tender, making it a perfect main course option for any occasion.

Keywords: chicken karahi, Pakistani cuisine, tomato-based gravy, spicy, flavorful.

Chicken karahi recipe details

Chicken karahi recipe, recipe Rating: 4.5
Number of votes:100 

Ingredients

1 kg	chicken pieces (with bones), skinned, chopped into smaller chunks
3 large	tomatoes
1	green chilli
¼ tsp	red chilli powder
1 ½ tsp	black cumin
2 tbsp	ginger, grounded
1 tbsp	ginger, sliced, chopped
1 tbsp	ginger garlic paste
1 tsp	black pepper powder
1	bay leaf, broken into pieces
2 tbsp	coriander leaves, chopped, stems removed
1 tsp	salt
2 tbsp	ghee, or olive oil
	For garnishing:
1 pinch(es)	coriander leaves, chopped

Instructions

Prepare chicken pieces.

Chop the tomatoes, ginger, chilli, coriander.

Ground together the ginger and cumin so that you end up with a 2 tablespoon paste.

Add ghee to the wok (or pan) and add the ginger-cumin paste.

Add the sliced chilli and fry for 30 seconds. Remove chilli for later use.

Add the chicken pieces and then all the spices needed: a broken up bay leaf, cumin, black pepper powder, red chilli powder, ginger-garlic paste, salt.

Stir well, cover with lid and leave to cook for 5-8 minutes until chicken has turned white in colour.

Remove lid and add the tomato pieces. Stir well and cover with lid again and cook for 15-20 minutes. The tomatoes should become soft and juicy for the chicken to cook in.

When the chicken is cooked, remove the lid, stir and add the fried sliced chilli pieces that you saved earlier.

Add the sliced ginger and the chopped coriander leaves. Stir and leave on a simmer so that the liquid dries up into a nice dry paste.

Serve with chapatis, rice or pita bread and garnish with coriander leaves.

Note:The amount of the spices can always be changed according to taste and preference of spiciness.




Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
easy
Calories per portion:

200kcal