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Chicken Karahi

How to Making Recipes Chicken Karahi using 13 ingredients and 4 steps

Chicken Karahi - Chicken Karahi, or Kadai chicken, is undoubtedly one of the most popular curries in and out of Pakistan and India. This is a restaurant-style Pakistani Chicken Karahi recipe that can be prepared quickly and easily with no finicky steps. Karahi is named after the pan in which it was originally cooked - a heavy, often cast-iron pan that's similar to a wok, but rounder. Chicken Karahi (also known as Kadai Chicken) is a chicken curry from Pakistan and Northern India. It is a very popular dish because it is so quick and easy to prepare.

Chicken Karahi

Chicken Karahi is a popular North Indian and Pakistani curry, and you can find it in most restaurant menus.

Often, the road-side dhaba's will have this spicy, homestyle curry on the menu which is often enjoyed with hot naan or roti right from the tandoor.

You can have Chicken Karahi using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients make Chicken Karahi

  1. Prepare 500 g Chicken (Small to Medium Sized Pieces).
  2. Prepare Oil/Ghee (Half Cup).
  3. It's Tomatoes (4 or 200g Sliced).
  4. You need Garlic Paste / Crushed (1 Tea Spoon).
  5. You need Ginger Paste / Crushed (1 Tea Spoon).
  6. It's Ginger Sliced.
  7. Prepare 5 Green Chillies / Bullet Chillies.
  8. You need Red Chillies Ground (1/2 Spoon).
  9. Prepare Salt (As per your need).
  10. You need Corriander Ground.
  11. Prepare Black Pepper (1/2 Teaspoon).
  12. Prepare Cinnamon Ground (Just a pinch).
  13. It's Cumin seeds (1 Teaspoon).

Chicken Karahi instructions

  1. Mixed half of the ground spices (Salt, Corriander, Black Pepper, Cinnamon, Cumin, Seeds and marinate on the chicken with the help of garlic and ginger paste. Marinate it for 15-20 minutes..
  2. In a separate utensil (Karahi), boil the oil for 40 seconds or until it is hot. Then mix the tomatoes and keep crushing them with the help of a spoon until it becomes a tomato paste for about 8-10 minutes on full flame. Reduce the flame and mix half of the remaining ground spices in the tomato paste..
  3. Dip the marinated chicken pieces in the tomato paste. Make sure to keep mixing and moving the chicken while the it's on the high flame for 2 minutes. Then reduce the flame to low, cover the pot for 5 minutes or until the meat gets tender. Add the green chillies, cover it and leave the pot on a high flame for 4 minutes. The chicken Karahi is ready to serve..
  4. Serve the chicken Karahi with hot naan or chapatis..

Chicken Karahi - In the context of the curry, a Chicken Karahi is a tomato and ginger based, thick masala curry which is though to originate from the Khyber Pakhtunkhwa region. The original, authentic method of making it is a very specific one. As a general rule, Karahis are made from a base of ginger, garlic and tomatoes and also contain fresh green chillis. Chicken Karahi is arguably the most popular dish in both Pakistan and India and one that is my absolute favorite. But somehow, I could never achieve that flavor and rich brown color the number of times I tried to make it at home. Although it came out good, the chicken remained a tad bland; the spices never seeped into the meat specially because. Chicken karahi (known as gosht karahi when prepared with goat or lamb meat instead of chicken), or kadai chicken, is a dish from the Indian subcontinent noted for its spicy taste; it is notable in North Indian and Pakistani cuisine. Thank you and good luck