Chicken Karahi

Name: Chicken Karahi
Yield: sreving 6 servings
Cuisine: Pakistani
Ingredients: 2 tbsp ghee 2 tbsp neutral oil; 1 small onion finely chopped; 8 garlic cloves crushed 3/4 inch ginger crushed; 1-2 green chilli peppers whole; 500 gm chicken; 8 small tomatoes; 2 tsp coriander powder; 1 tsp cumin powder; 1 tsp red chilli powder or to taste; 2 tsp kosher salt divided; 1/4 cup plain whole-milk yoghurt whisked; 1 tsp black peppercorns freshly ground, or more to taste; 2-3 green chilli peppers slit in half; 1/2 tsp garam masala; 1-2 tbsp fresh ginger julienned; 1 tbsp fresh cilantro chopped

Nida Warsii @cook_24642771

#referbyNooriMalik

Nida Warsii @cook_24642771

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Ingredients

cook time 45 m

sreving 6 servings

2 tbspghee 2 tbsp neutral oil
1small onion finely chopped
8garlic cloves crushed 3/4 inch ginger crushed
1-2green chilli peppers whole
500 gmchicken
8small tomatoes
2 tspcoriander powder
1 tspcumin powder
1 tspred chilli powder or to taste
2 tspkosher salt divided
1/4 cupplain whole-milk yoghurt whisked
1 tspblack peppercorns freshly ground, or more to taste
2-3green chilli peppers slit in half
1/2 tspgaram masala
1-2 tbspfresh ginger julienned
1 tbspfresh cilantro chopped

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Steps

cook time 45 m

1

Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chilli pepper and sauté for about a minute
2

Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the colour of the chicken changes and it has stopped releasing water. Add the tomatoes, coriander, cumin, red chilli pepper, and remaining salt and sauté for another minute.
3

Lower the heat to medium, cover, and allow the chicken cook for 20 minutes, stirring once in between
4

Rise the heat to high and continue to sauté for 10 minutes to finish cooking the chicken and reduce excess liquid.* You will notice the chicken taking on a glossy appearance as the ghee/oil starts to separate
5

Lower the heat to medium, add in the whisked yoghurt, and gently sauté for 2-3 minutes. Add freshly ground black peppercorns and garam masala, and stir to combine. Top with green chilli peppers, julienned ginger, and cilantro.
6

Serve with roti or naan.