Also Known As
- Kadai Chicken (कड़ाई चिकन) in some regions of India.
- Karahi Murgh (کڑاہی مرغ) in Pakistan.
- Karahi Murg (কড়াহি মুরগি) in Bangladesh.
Ingredients for Chicken Karahi
Instructions for Chicken Karahi
Heat oil in a wok and season with salt.
Deep fry the chicken for 3 to 4 mins. Remove excess oil from the wok.
Add ginger garlic paste and cook until the raw aroma dissipates.
Stir in tomatoes and water. Cover and cook for 4-5 minutes.
Peel off tomato skins and crush with a spatula.
Add green chillies, red chili powder, coriander powder, and cumin powder. Cook for 3-4 minutes.
Incorporate curd and cook for another 2-3 minutes.
Season with black pepper powder, dried fenugreek leaves, and salt. Mix thoroughly.
Simmer for an additional 5 minutes until Chicken Karahi is ready.
Ingredients
Directions
Heat oil in a wok and season with salt.
Deep fry the chicken for 3 to 4 mins. Remove excess oil from the wok.
Add ginger garlic paste and cook until the raw aroma dissipates.
Stir in tomatoes and water. Cover and cook for 4-5 minutes.
Peel off tomato skins and crush with a spatula.
Add green chillies, red chili powder, coriander powder, and cumin powder. Cook for 3-4 minutes.
Incorporate curd and cook for another 2-3 minutes.
Season with black pepper powder, dried fenugreek leaves, and salt. Mix thoroughly.
Simmer for an additional 5 minutes until Chicken Karahi is ready.
Notes
Main Ingredients for Chicken Karahi
- Chicken: Curry-cut chicken pieces, provide the primary protein element for the dish.
- Oil: Used for deep-frying chicken and as a base for cooking.
- Ginger Garlic Paste: Adds a robust flavor base to the dish.
- Tomatoes: Quarter-cut tomatoes contribute to the rich and tangy sauce.
- Green Chillies: Infuse the dish with a hint of spiciness.
- Red Chilli Powder, Coriander Powder, and Cumin Powder: Essential spices enhancing the flavor profile.
- Curd: Adds creaminess and tanginess to the dish.
- Black Pepper Powder: Contributes to the overall seasoning.
- Fenugreek Leaves: Dried fenugreek leaves for a distinctive aromatic touch.
- Coriander Leaves: Chopped coriander leaves for freshness and garnish.
- Ginger: Julienned ginger for added flavor and texture.
- Salt: To taste, balancing the overall flavors of this dish.
Storage Tips for Chicken Karahi
To store Chicken Karahi, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to retain moisture.
People Also Ask About Chicken Karahi
Q. What is Chicken Karahi?
A: In Pakistani and Indian cuisine, people cook Chicken Karahi by simmering chicken in a karahi, a wok-like dish, with an assortment of spices and tomatoes, making it a popular dish.
Q. What are the main ingredients in Chicken Karahi?
A: In this recipe, the main components include chicken, an array of spices (including cumin, coriander, turmeric, chili powder, and garam masala), along with tomatoes, ginger, and garlic.
Q. What is a karahi?
A: In Pakistani and Indian cuisine, chefs traditionally use a karahi, a wok-like dish, commonly employed to prepare dishes like this and various meat and vegetable dishes.
Q. What type of chicken is best for this recipe?
A: While boneless chicken is typically preferred for this recipe, it also allows for the use of bone-in chicken.
Q. How do people typically serve Karahi Chicken?
A: Typically, people serve Karahi Chicken with chapati, naan, or rice, and sometimes garnish it with fresh cilantro or mint leaves.
Q. Is this dish spicy?
A: Chicken Karahi possesses a distinct spicy and tangy flavor, with the level of spiciness varying depending on the recipe and the quantity of chili powder or red pepper flakes utilized.
Q. What are some variations of this recipe?
A: Some variations of this recipe include enhancing the flavor by incorporating more ginger or garlic or adding hearty vegetables like bell peppers, onions, or mushrooms. Furthermore, there is another variation known as ‘white chicken karahi,’ which omits the use of tomato and yogurt.
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