Chicken Karahi Recipe

Ingredients:

• For the Chicken Karahi:

  • 1 kg chicken (cut into medium-sized pieces)

  • 4 large tomatoes (chopped)

  • 2 medium onions (finely sliced)

  • 4-5 green chilies (whole, slit)

  • 1 tablespoon ginger-garlic paste

  • 1 tablespoon crushed ginger (for garnish)

  • ½ cup yogurt (optional)

  • 1 teaspoon red chili powder

  • 1 teaspoon cumin seeds

  • 1 tablespoon coriander powder

  • ½ teaspoon turmeric powder

  • 1 tablespoon crushed black pepper

  • 1 tablespoon kasuri methi (dried fenugreek leaves)

  • Salt to taste

  • ¼ cup ghee or oil

  • Fresh coriander leaves (chopped, for garnish)

Instructions:

1. Sauté the Chicken:

   • Heat ghee or oil in a karahi (wok) over medium heat.

   • Add the chicken pieces and sauté until they turn golden brown on all sides (about 5-7 minutes).

2. Prepare the Base:

   • Add the sliced onions and ginger-garlic paste to the chicken. Sauté until the onions become soft and translucent.

   • Add cumin seeds and fry for a minute to release their aroma.

3. Add the Tomatoes:

   • Add the chopped tomatoes to the chicken and cook on medium heat.

   • Let the tomatoes soften and release their juices, which will form the base of the curry.

   • Mash the tomatoes using a spoon to make the sauce smoother. This should take about 10-12 minutes.

4. Season the Karahi:

   • Add red chili powder, coriander powder, turmeric powder, and salt. Mix well.

   • Cover the karahi with a lid and cook for 10-15 minutes on low heat until the chicken is tender and the tomatoes form a thick sauce.

5. Optional Step:

   • If you want a creamier curry, add yogurt at this stage and mix well. Cook for another 5 minutes until the yogurt blends into the gravy.

6. Add Green Chilies and Black Pepper:

   • Once the chicken is fully cooked, add the whole slit green chilies and crushed black pepper for extra spice and flavor.

   • Mix well and cook for another 5 minutes.

7. Finish with Kasuri Methi:

   • Crush kasuri methi between your hands and sprinkle it into the curry. Stir to combine, and let it cook for 2-3 more minutes.

8. Garnish and Serve:

   • Turn off the heat and garnish the Chicken Karahi with crushed ginger and fresh coriander leaves.

   • Serve hot with naan, roti, or steamed rice.

Serving Suggestions:

• Chicken Karahi pairs perfectly with naan, paratha, or chapati, and can be served with a side of fresh salad or raita.

Enjoy your delicious, spicy Chicken Karahi, a favorite in Pakistani cuisine!