Chicken Karahi is a dish that originates from the South Asia. The dish is prepared in a karahi(Deep Pan) a type of wok often used in South Asian cooking. It can take between 30 and 50 minutes to prepare and cook the dish. It is usually served with naan, roti or rice.
Most would agree that traditional Pakistani chicken karahi does not include onions. But I prefer it with the onions.
After several trials, I decided to include onions because we can’t get enough of karahi’s ‘masala’ and onions help produce more of the good stuff. But it is up to you if you want to add onions or not.This Chicken Karahi recipe requires simple ingredients commonly used in South Asian cooking.
Ingredients
- Chicken 1 kg
- onions 3 to 4 medium size
- Tomatoes ½ kg (chopped)
- Ginger, garlic 2 tbsp (finely chopped)
- Green chilies 8-10
- Turmeric powder ½ tsp
- Fresh crushed black pepper 1 tsp
- Special karahi masala 2 tbsp
- Garam masala powder 1 tsp
- Ghee/oil ½ cup
- Lemon juice 1 tbsp
- Sliced ginger
- fresh coriander
Special Karahi Masala
- Cumin seeds 1 tbsp
- Coriander seeds 1 tbsp
- Crushed red chili 1 tbsp
- Qasoor methi 1 tsp
- Khatai powder 1 tsp
- Chaat masala 1 tbsp
- Ajween ¼ tsp
Instructions
- Heat ghee/oil in a pan and fry onions still they turn to golden brown.
- Add fry chicken on high heat until changes colour.
- Add finely chopped ginger and garlic; fry them. When it gives aroma add chopped tomato.
- Fry at high flame for 10 minutes, now add turmeric powder, fried chicken, salt, and ¼ cup water.
- Cover and cook at medium flame. After 15 minutes, increase the flame to high and fry chicken.
- Now add crushed black pepper, karahi masala, garam masala powder and cook nicely until ghee separates.
- Add lemon juice, green chilies, and sliced ginger.
Give it coal smoke for 5 minutes. Dish out and serve with roti/naan and raita.
Special Karahi Masala
- Dry roast cumin seeds, coriander seeds, crushed red chili, and qasoori methi.
- Grind all dry roast spices with remaining spices.
