Chicken karahi

Name: Chicken karahi
Yield: 4 servings
Cuisine: British
Ingredients: 1 kg chicken, bone-in pieces; 2 onions, chopped; 1 1/2 cup water; 4 tomatoes, wedges; To taste, salt; 1 tbsp. ginger-garlic paste; 1/4 cup yogurt; To taste, chili powder; 1/4 cup ghee; 1 tsp. cumin seeds, crushed; 1 tsp. coriander seeds, crushed; To taste, peppercorns, crushed; 2-3 green chillies, sliced; As required, ginger juliennes; As required, cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

Chicken Karahi is undoubtedly one of the most popular curries in and out of Pakistan and India. This is a restaurant-style Pakistani Chicken Karahi recipe that can be prepared quickly and easily with no finicky steps.
Traditionally, the chicken is simmered and stir-fried in a karahi (wok) in an open fire. Chicken karahi’s distinguishing features are its rich, tomatoey base and a fragrant finishing of green chili peppers, cilantro, and slivers of ginger.
As a general rule, karahis are made from a base of ginger, garlic and tomatoes and also contain fresh green chillis, julienne-cut raw ginger and coriander. It does not include onions. In order to bulk up the masala gravy and also cut the cost, onions are added in restaurants and commercial production.
I have included onion, but after boiling and making a puree. Nonetheless, it is totally up to you if you want to add onions or not, so feel free to omit. In the end it should be rather thick, jammy gravy and concentrated in flavour.
Do try this spicy, home-style chicken karahi with fragrant spices and fresh ginger. This is an easy recipe for a flavour-packed and authentic-tasting karahi that can be made in just a few simple steps in 30-40 minutes.

Sarvat Hanif @sarvathanif

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Ingredients

4 servings

1 kgchicken, bone-in pieces
2onions, chopped
1 1/2 cupwater
4tomatoes, wedges
To taste, salt
1 tbsp.ginger-garlic paste
1/4 cupyogurt
To taste, chili powder
1/4 cupghee
1 tsp.cumin seeds, crushed
1 tsp.coriander seeds, crushed
To taste, peppercorns, crushed
2-3green chillies, sliced
As required, ginger juliennes
As required, cilantro, chopped

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Steps

1

Boil the onions for 6 minutes and make a puree in a blender. Set aside.
2

In a wok add chicken, tomatoes, salt and ginger-garlic paste. Cover and cook on low flame till tomatoes disintegrate and chicken is 80% cooked.
3

Add onion puree and cook for 6 minutes.
4

Add ghee and fry on high flame for 4 minutes.
5

Add chilli powder and cook till oil separates.
6

Add yogurt, without whisking, and cook to desired consistency.
7

Add coriander seeds and cumin seeds and crushed peppercorns. Mix and cook 2 minutes.
8

Serve garnished with green chillies, ginger and cilantro.