In a wok, add oil and salt.
Deep fry the chicken in oil for 3 to 4 mins. Later remove excess oil from the wok.
Now add the ginger garlic paste and cook it till the raw smell goes away.
To this add the Tomatoes and water. Give it a mix, cover, and cook for 4-5 mins.
Now remove the tomato skin and crush the tomatoes with the spatula.
Add green chilies and the spices like red chili powder, coriander powder, cumin powder, and cook for 3-4 minutes.
Add curd and cook for another 2-3 minutes.
Add black pepper powder, dried fenugreek leaves, salt, and mix well.
Cook for a further 5 minutes and the chicken karahi is ready.
Ingredients
Directions
In a wok, add oil and salt.
Deep fry the chicken in oil for 3 to 4 mins. Later remove excess oil from the wok.
Now add the ginger garlic paste and cook it till the raw smell goes away.
To this add the Tomatoes and water. Give it a mix, cover, and cook for 4-5 mins.
Now remove the tomato skin and crush the tomatoes with the spatula.
Add green chilies and the spices like red chili powder, coriander powder, cumin powder, and cook for 3-4 minutes.
Add curd and cook for another 2-3 minutes.
Add black pepper powder, dried fenugreek leaves, salt, and mix well.
Cook for a further 5 minutes and the chicken karahi is ready.
People enhance the spiciness by adding more chili powder or red pepper flakes, while others elevate the flavor with extra ginger or garlic. You can also make it heartier by incorporating vegetables like bell peppers, onions, or mushrooms. This versatile dish, popular in Pakistan and India, graces the menus of numerous restaurants and street food vendors. It also holds a significant place in home cooking, often featured at special occasions and parties.
Main Ingredients
- 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.
FAQs
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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