Chicken Karahi (Pakistani Recipe)
Ready in just 30 minutes, Chicken Karahi (Pakistani Recipe) is a semi-dry curry with an emphasis on tomatoes, ginger, chilies, and cilantro.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs cut chicken ((see notes))
- ¼ cup ghee ((see notes))
- 1 diced onion ((see notes))
- 2 tsp garlic paste ((see notes))
- 2 oz tomato paste ((see notes))
- 4 chopped roma tomatoes
- 2 tsp salt
- 1 tsp red chili powder
- ½ tsp turmeric
- 1 tbsp coriander seeds ((see notes))
- 1 tbsp cumin seeds ((see notes))
- 2 tbsp dried fenugreek leaves ((see notes))
- 4 sliced green chillies ((see notes))
- 2 inch julienned piece of ginger ((see notes))
- ½ cup chopped cilantro
Instructions
- 1
Heat the ghee until it melts, and then add the finely diced onions to it.
- 2
Cook the onion until it's translucent, and then add the garlic paste to it and saute for 30 seconds or so.
- 3
Add the chicken next, a few pieces at a time, and saute till it turns opaque. (see notes)
- 4
Add the chopped Roma tomatoes and mix.
- 5
Add the tomato paste, salt, red chili powder and turmeric.
- 6
Stir and cook till the Roma's start to release water and the tomato paste and spices mix in.
- 7
Saute the coriander and cumin seeds for 30-45 seconds, then grind them in a mortar and pestle.
- 8
Add these and the fenugreek leaves to the chicken karahi and mix.
- 9
Add the green chilies and all but two tablespoons of the ginger and cook for 3-5 minutes.(see notes)
- 10
Mix in all but 2 tablespoons of the cilantro and turn the stove off.
- 11
Garnish with the remaining ginger and the cilantro, and serve the karahi with fresh hot naan.