Chicken karahi

Name: Chicken karahi
Total time: 2700 s
Yield: 6-8 servings
Cuisine: British
Ingredients: 1 kg boneless chicken thighs, cubed; 2 onions, sliced; 2 tomatoes, sliced; 6 cloves garlic, chopped; As required, ginger, julienned; 1 cup water; To taste, salt; To taste, chilli powder; 1 stick butter; 6 dry red chillies; 6 green chillies, chopped, divided; 1 tbsp. coriander powder; To taste, pepper powder; 1/2 cup yogurt, whisked; As required, cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

CHICKEN KARAHI

Chicken karahi, also known as kadai chicken, is a flavourful dish that’s popular in Pakistan. It’s characterized by its spicy taste and rich tomato-based gravy.
The name “karahi” comes from the pan in which it was traditionally cooked—a heavy, round-bottomed wok-like pan. The meat (such as chicken or goat) would be simmered and stir-fried in this karahi over an open fire.
Traditional chicken karahi does not include onions. I decided to include a small onion simply because I just can’t get enough of karahi’s ‘masala’ and onions help produce more of the good stuff. Nonetheless, it is totally up to you. If you don’t want to add them, feel free to omit.
Chicken Karahi’s distinct features are its rich, tomatoey base and a fragrant finishing of green chili peppers, cilantro, and slivers of ginger.
This home-style chicken curry with fragrant spices and fresh ginger, is an easy recipe that explains how to make this flavour-packed chicken curry in just a few simple steps.
Note, I used tawa for the final finishing as I do not have…as of yet!...the traditional karahi. Feel free to use a pan instead of a tawa. I used boneless chicken thighs, which was what I had at hand. Customarily, chicken karahi is made with bone-in pieces.
Video recipe at: https://youtu.be/eC4ad4P6Ayg

CHICKEN KARAHI

Sarvat Hanif @sarvathanif

Canada

CHICKEN KARAHI

Saved

Ingredients

30-45 minutes

6-8 servings

1 kgboneless chicken thighs, cubed
2onions, sliced
2tomatoes, sliced
6 clovesgarlic, chopped
As required, ginger, julienned
1 cupwater
To taste, salt
To taste, chilli powder
1 stickbutter
6dry red chillies
6green chillies, chopped, divided
1 tbsp.coriander powder
To taste, pepper powder
1/2 cupyogurt, whisked
As required, cilantro, chopped

Saved

Steps

30-45 minutes

1

In a pot add chicken, onion, tomato, garlic, 2 tablespoon ginger julienned and water. Mix, cover and cook till chicken is tender.
2

Add salt and chilli powder. Mix.
3

Once chicken is tender, remove.
4

Heat a tawa/karahi or pan and transfer the chicken. Cook till liquid dries. Break the tomatoes to bits.
5

Add the butter and red chillies and mix to incorporate butter into the chicken.
6

Add the 3 green chillies, coriander powder, pepper powder. Mix well.
7

Add the yogurt; mix well and cook till liquid dries and curry is to desired consistency.
8

Serve garnished with green chillies, ginger julienned and cilantro.