• Chicken Karahi

    Recipe

Greetings and welcome to our savory investigation of the world of chicken karahi! This beloved Pakistani dish is a delightful medley of tender chicken, aromatic spices, and vibrant vegetables, all cooked in a traditional wok-like vessel called a karahi. Join us as we explore its rich history, share tips for perfecting the recipe, and highlight the secrets that make this dish a must-try for any food lover. Whether you're a seasoned chef or a curious novice, let's dive into the sizzling world of Chicken Karahi! A "karahi" is a deep, circular pot traditionally used for preparing various dishes, including chicken karahi. The text is typically cooked in a cast-iron or stainless steel karahi, which enhances its taste. During the Mughal era, a combination of various spices and cooking methods resulted in the development of this recipe. Today, chicken karahi is enjoyed worldwide, with various regions adding their unique twist to the dish.


  • The main components of a karahi

1. Chicken: bone-in pieces, often cut into manageable sizes.

2. Fresh or canned tomatoes contribute flavour and acidity 

3. Onions: Sliced or chopped, they provide sweetness and depth

4. For a fragrant scent, add freshly minced ginger and garlic.

5. Green Chillies: Heat can be adjusted to taste

6. Spices: Commonly include cumin, coriander, turmeric, and garam masala

7. Cilantro: Freshly chopped, used as a garnish

8. For cooking and adding richness. Oil or Ghee

  • Optional ingredients

1. For marinating, yoghurt

2. Lemon Juice

3. Black pepper

4. Fresh Coriander Leaves (for garnish)

5. Flakes of red chilli (for added heat).

6. Dhania-Jeera powder (Coriander-Cumin powder)

7. Garam Masala powder

8. Red chilli paste 

  • How to make chicken curry


A popular dish in Pakistani cooking, chicken karahi is well-known for its aromatic spices. This recipe captures the essence of traditional cooking ingredients.

Here’s a brief guide on how to make it.

Chicken: 1 kg, cut into pieces.

Oil or Ghee: 4 tablespoons

Onions: 2 medium, finely chopped


Green Chilies: 2-3, slit


Ginger-Garlic Paste: 1 tablespoon

Tomatoes: 2 large, chopped

1 teaspoon of coriander powder and ½ teaspoon of cilantro powder.

Salt to taste

Garam Masala: 1 teaspoon

Fresh Coriander Leaves: for garnish

Lemon Wedges: for serving

  • Step-by-step


1. Marinating the Chicken

Start by marinating the chicken pieces for at least 30 minutes. This step enhances the taste and tenderness of the meat.

In a bowl, combine the ingredients thoroughly. Mix the chicken with half of the ginger-garlic paste, salt, and red chilli powder. well and put aside.

2. Heating the Oil

Heat the oil in a karahi or a large skillet over medium heat. Once the oil is hot, add the sliced onions.

3. Cooking the Onions

Sauté the onions until they turn golden brown. In this vital step, the dish's fundamental flavour is developed. Stir occasionally to prevent burning.

4. Adding Ginger-Garlic Paste

Add the remaining ginger-garlic paste to the onions and sauté for an additional minute until fragrant.

5. Incorporating Tomatoes

Add the chopped tomatoes to the curry. Cook until they soften and start to break down, about 5-7 minutes. You can use the back of a spoon to mash them slightly.

6. Adding Spices

When the tomatoes are ready, stir in the spiced turmeric, coriander, and green chillies. Stir well to combine, allowing the spices to release their aroma.

7. Cooking the Chicken

Add the marinated chicken to the curry. Mix well to coat the chicken with the spice mixture. Cook on medium-high heat for about 10 minutes, stirring occasionally. In this step, the flavors can seep into the chicken.

8. Simmering

Reduce the heat and cover the karahi with a lid. Let it simmer for about 20 to 25 minutes or until the chicken is fully cooked. Stir occasionally to prevent sticking, as the dish contains various delicious ingredients that need to be cooked thoroughly. Add garnish.

Once the setup for the chicken is complete, the task is finished. Sprinkle garam masala on top. If using, add the sliced capsicum and green peas at this stage. Stir and cook for an additional 5 minutes.

9. Final Touches

Adjust the seasoning if necessary. You can also. For a tangy taste, squeeze in some lemon. Garnish with freshly chopped coriander leaves.

  • Serving suggestions

Serve with Naan or Tandoori Roti for a classic combination

Pair with steaming basmati rice for a filling meal.

Serve with a yoghurt side dish called raita to counterbalance the heat.

  • Modern Twists:

Serve with garlic rice or garlic naan for extra taste.

Pair with salad or raita with cucumber, tomato, and cumin.

Offer with papadum or crackers for a crunchy contrast

  • A snack or appetizer:

Serve small portions of chicken karahi as an appetizer.

Offer with toothpicks or mini naan for a bite-sized snack.

  • Dinner Party Ideas:

Serve Chicken Karahi with Saag Aloo (spinach and potatoes).

Pair with Baingan Bharta (roasted eggplant mash).

Offer it with dal makhani (black lentils) for a complete meal.

  • Garnishes

Fresh cilantro leaves

Lemon wedges

Green chilies

Ginger slices

Beverage Pairings:

Mango Lassi (a yogurt-based drink)

Iced Tea

Sparkling water with lemon

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