Chicken Karahi Recipe

Recipes



It looks like you’re asking for a chicken recipe! There are many delicious ways to prepare chicken, and I can suggest several types of recipes depending on what you’re looking for (grilled, curry, stir-fry, etc.). Here’s a simple and tasty Chicken Karahi (a popular Pakistani/Indian dish) recipe. It’s a flavorful, spicy, and aromatic chicken curry that you can enjoy with naan or rice.

Ingredients:

  • 1 kg chicken, cut into pieces (preferably bone-in pieces for more flavor)
  • 3 tbsp vegetable oil or ghee (clarified butter)
  • 1 large onion, finely sliced
  • 2 tomatoes, chopped (or 1 can of chopped tomatoes)
  • 2-3 green chilies, slit (adjust to spice preference)
  • 1-inch piece of ginger, finely chopped or julienned
  • 6-8 cloves garlic, finely chopped or minced
  • 1 tbsp garam masala
  • 1 tsp cumin seeds (jeera)
  • 1 tsp coriander powder
  • 1 tsp red chili powder (adjust to taste)
  • ½ tsp turmeric powder
  • Salt to taste
  • Fresh cilantro leaves, chopped (for garnish)
  • 1 tbsp lemon juice (optional, for extra freshness)
  • 1 cup water (or as needed for gravy)

Instructions:

  1. Heat the Oil/Ghee:
    • In a large wok or a karahi (a round-bottomed cooking pot), heat the oil or ghee over medium heat.
  2. Sauté the Aromatics:
    • Add the cumin seeds to the hot oil. Let them splutter for a few seconds.
    • Add the onion and sauté until it becomes golden brown, stirring occasionally.
  3. Add Garlic and Ginger:
    • Add the chopped garlic and ginger and cook for about 1-2 minutes until fragrant. Be careful not to burn them.
  4. Cook the Tomatoes:
    • Add the chopped tomatoes (or canned tomatoes) and cook them down, stirring occasionally, until the oil starts to separate from the tomatoes, and they become soft and mushy. This will take about 5-7 minutes.
  5. Add the Spices:
    • Now, add the coriander powder, red chili powder, turmeric powder, and salt. Mix well and cook for 2-3 minutes to allow the spices to blend into the tomato mixture.
  6. Cook the Chicken:
    • Add the chicken pieces to the pan and stir well to coat them in the spice mixture. Cook on medium-high heat for about 5-7 minutes until the chicken turns white and begins to brown slightly.
  7. Simmer with Water:
    • Add about 1 cup of water (or more, depending on how much gravy you like). Stir everything together, and then cover the pot and simmer on low heat for 25-30 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent burning.
  8. Final Seasoning:
    • Once the chicken is cooked, check the seasoning and adjust salt or spice levels. You can add a squeeze of lemon juice for extra freshness and tang.
  9. Garnish and Serve:
    • Garnish with fresh chopped cilantro and a few green chilies if desired.

Serving Suggestions:

  • Serve the Chicken Karahi hot with naan, roti, or steamed rice.
  • It goes wonderfully with a side of raita (yogurt dip) or a simple salad.

Tips:

  • If you like a thicker gravy, cook it uncovered for a few extra minutes to reduce the sauce.
  • For a smoky flavor, you can add a charcoal smoking technique (called “dhungar”) by heating a piece of charcoal until it’s red hot, placing it in a small bowl, and then adding ghee or oil over it inside the karahi. Quickly cover the dish to trap the smoke for about 5-10 minutes before serving.

Enjoy your Chicken Karahi! It’s a rich, hearty, and flavorful dish that will surely be a hit at your table. Let me know if you were thinking of a different chicken recipe, and I’d be happy to share that too!

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