Chicken Karahi
Chicken Karahi is a flavourful chicken curry dish that is so easy to make. This recipe uses Pakistani style karahi with simple spices that give you well-balanced aroma and taste. Just delicious.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 28.22 ounces chicken (one baby chicken, cut in small pieces.)
- 2 medium onions (chopped.)
- 5 cloves of garlic (minced.)
- ½ inch ginger (minced.)
- 1 ½ teaspoon ground cumin.
- 1 ½ teaspoon ground coriander.
- ½ teaspoon turmeric powder.
- 1 teaspoon Kashmiri chilli powder.
- 1 teaspoon ground black pepper.
- 1 teaspoon salt.
- 7.05 ounces tomatoes (fresh or tinned.)
- ⅓ cup cooking oil.
- 3 whole green bird’s eye chillies (optional)
Instructions
- 1
Get your karahi/ Kadai/ kadhai/ frying pan ready. Put the chicken, onion, ginger, garlic, all the spices, salt, and tomatoes in the pan. Give them a good stir until all the chicken pieces are covered with spices. Then cook at medium-high heat for about 10 minutes. Take care and keep stirring the meat so it won’t get burned at the bottom of the pan.
- 2
When the chicken is cooked but still firm, turn the heat down and slow-cook it with a lid on. It takes about 30-40 minutes for the chicken to become tender and the masala (spice mix) to get thickened.
- 3
Once most of the liquid evaporates, add the whole chilies (if using) and pour in the oil. Stir well and cook further for about 5 minutes or until the sauce is shiny with a bit of oil separated at the edges.