Frontier Chicken Karahi

Name: Frontier Chicken Karahi
Total time: 3600 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 kg Chicken (skinless leg and breast piece) medium size pieces; 1 kg tomatoes; 1 large ginger (about 100 gms). Peel and julienne; 15 piece whole green chilies. Remove the stem, cut vertically and de-seed; 1 bunch fresh coriander leaves (chopped) for garnishing; 4 tbsp Ghee (can be substituted with vegetable oil); 1/2 tsp turmeric powder; 2 1/2 tsp salt (or to taste)

Tribhuz @cook_3004111

There are different variants of this lovely dish. This one is close to how they cook it in Peshawar and frontier areas of Pakistan/Afghanistan. In frontier areas, this dish and it's mutton version is cooked with almost no spices and condiments. Basically the more south you go in Pakistan, the more spices and condiments they add to this dish.

Tribhuz @cook_3004111

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Ingredients

1 hour

3 servings

1 kgChicken (skinless leg and breast piece) medium size pieces
1 kgtomatoes
1 largeginger (about 100 gms). Peel and julienne
15 piecewhole green chilies. Remove the stem, cut vertically and de-seed
1 bunchfresh coriander leaves (chopped) for garnishing
4 tbspGhee (can be substituted with vegetable oil)
1/2 tspturmeric powder
2 1/2 tspsalt (or to taste)

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Steps

1 hour

1

Couple of things to remember: 1) This dish requires lot of ginger so don't be conservative here! 2) You must de-seed the chilies. Leaving the seeds will make this dish too hot!
2

Cook the whole tomatoes till the boiling point. Remove and drain the hot water and run them under cold water to cool them faster. Once cooled, remove the skin and mash the tomatoes by hand to a pulp.
3

Heat the ghee (or oil) in a large pot. This dish is best cooked in a cast iron pot but any other pot with lid will do.
4

Once the ghee/oil is heated, add the chicken pieces and turmeric in the pot and cook for about 15 minutes in high heat stirring frequently.
5

Once the water from the chicken is dried up and chicken pieces are almost half-cooked, add the tomato pulp and bring it to a boil.
6

Add most of the julienne ginger to the pot. (Leave some ginger aside for garnishing later).
7

Add the de-seeded chilies and put the lid on the pot and lower the heat to simmer.
8

Cook in low heat for 40 minutes.
9

Remove the lid and check to see that chicken pieces are adequately cooked.
10

With the lid removed, turn-up the heat to high to dry-up the water from the tomatoes. This process should take about 5-10 minutes depending on the amount of water. Stir frequently to ensure that chicken pieces don't stick to the pot.
11

Make sure that most of the water is dried-up till there is a very thick gravy. Turn-off the heat and garnish with chopped coriander leaves and the remaining ginger julienne. Optionally you can add couple of whole green chilies to the garnish.
12

Your dish is ready! This dish is best served from the pot itself. Serve with warm roti/chapati or Naan. Enjoy!!

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Tribhuz @cook_3004111

on July 30, 2014 16:07

A foodie with penchant for frontier and Afghan cuisine. Meat lover. Atheist. Photographer. Two things I still do old-fashioned way: write with fountain pen & shave with straight razor.