Chicken Karahi
Chicken karahi is a popular South Asian dish known for its spicy and tangy flavors. It's made with chicken, tomatoes, garlic, ginger, and a blend of aromatic spices, cooked in a traditional wok-style pan called a karahi.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 50 ml Oil
- 1 kg Chicken
- 2 Onions
- 3 Tomatoes
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Black Pepper
- 1 tsp Turmeric Powder (Haldi)
- ½ tsp Garam Masala
- 100 g Yoghurt
- Coriander
- Ginger (Julienned)
- 1 tsp Dried Fenugreek Leaves (Methi)
- 1 tsp Cumin Seeds (Jeera)
- 1 Green Chillies
Instructions
- 1
In a karahi pot or round-bottomed wok heat up the oil on low heat until hot
- 2
Add the finely diced onions and cook on medium heat for 4-5 minutes until lightly browned but be careful not to burn
- 3
Add the ginger paste and the garlic paste then cook for 2-3 minutes mixing thoroughly to ensure that the pastes evenly distribute through the curry
- 4
Add the chopped tomatoes and cook for 3-4 minutes until soft
- 5
Add the chicken and cook for 5-6 minutes until the chicken has changed colour and there is no sign of any pinkness on the outside of the chicken
- 6
Add the salt, chilli powder, black pepper, turmeric powder and garam masala then cook the spices for 3-4 minutes stirring to ensure that the spices do not stick to the pan
- 7
Add the yoghurt then stir immediately to prevent the yoghurt from curdling and cook for 8-10 minutes
- 8
Add the finely diced rocket chillies, julienned ginger, cumin seeds, dried fenugreek leaves and coriander then mix until combined
- 9
Serve immediately with homemade naan then enjoy!