Black pepper chicken karahi

Name: Black pepper chicken karahi
Cuisine: British
Ingredients: 1/2 cup ghee; 5 green chillies, slit; 2 kg chicken, pieces, bone-in; 4 tomatoes, quartered; To taste, salt; To taste, pepper powder; 1 cup yogurt, whisked; 2 tsp. cumin seeds; 2 tsp. coriander seeds; 2 tsp. black pepper corns; As required, ginger julienned; As required, cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

Chicken Karahi is a quintessential dish of Pakistani cuisine and is popular throughout the country. Karahi takes its name from the pan in which it is cooked. Karahi can be translated as wok.
There are many karahi recipes like Peshawari Charsi Chicken Karahi, Creamy Chicken Karahi, Balochi Chicken Karahi, Namak Mandi Dumba Karahi (Lamb Karahi), Mutton Karahi, Beef Karahi just to name a few. Each and every one of these karahi variations are different and unique in their own way and Black Pepper Chicken Karahi is no exception.
Karahi dishes are a must at every Pakistani restaurant and roadside dhabas (roadside bistros) mostly frequented by truck drivers. They're located along highways, serve local food, and double as truck stops. They're most typically found next to gas stations, and the majority of them are open 24 hours a day. On national and state highways, dhaba roadside eateries are a regular sight.
Coming back to our recipe. This Black Pepper Chicken Karahi is tasty and juicy and hits all the right notes in terms of flavour. This is a dhaba-style karahi recipe that can be prepared quickly and easily with no finicky steps, in only 30 minutes.

Sarvat Hanif @sarvathanif

Saved

Ingredients

1/2 cupghee
5green chillies, slit
2 kgchicken, pieces, bone-in
4tomatoes, quartered
To taste, salt
To taste, pepper powder
1 cupyogurt, whisked
2 tsp.cumin seeds
2 tsp.coriander seeds
2 tsp.black pepper corns
As required, ginger julienned
As required, cilantro, chopped

Saved

Steps

1

Heat ghee in a wok
2

Add green chillies and fry till crispy. Remove and set aside.
3

In same hot ghee, add the chicken and cook till colour changes.
4

Add tomatoes, salt, cover and cook till tomatoes are soft, mushy.
5

Lower heat and add yogurt. Mix and cook till ghee separates.
6

Roughly grind together cumin, coriander and pepper corns and add along with ginger and cilantro. Mix and cook for 4-5 minutes. Reserve some ginger and cilantro for garnish.
7

Add back the fried chillies and black pepper powder; mix, cover and cook on low heat for 5 minutes.
8

Garnish with ginger and cilantro.