Boneless Chicken Karahi
Boneless chicken karahi is a diaspora adaptation of a Pakistani classic. It is a delicious, straightforward recipe that is perfect for busy weeknights.
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tablespoon neutral oil (canola/sunflower/vegetable)
- 1 tablespoon cumin seeds
- 1 teaspoon crushed garlic
- 1 teaspoon crushed ginger (finely chopped)
- 2 bird's eye chili (roughly chopped)
- 1 ½ pound (~ 700 grams) boneless chicken (preferably chicken thighs, diced)
- 1 ½ teaspoon salt or to taste
- 6 roma tomatoes (de-seeded, roughly chopped)
- 1 tablespoon red chili flakes
- 1 teaspoon black pepper
- 1 teaspoon garam masala powder
- 4 tablespoon finely chopped cilantro
- 1 tablespoon full-fat yogurt (lightly whisked (optional) )
- ½ cup cilantro (finely chopped)
- 1 ½ inch knob ginger (finely julienned)
- 1 bird's eye chili (finely chopped)
Instructions
- 1
Heat oil in a large karahi or wok. When the oil begins to shimmer, add cumin seeds. Fry until fragrant, roughly 30 seconds or less.
- 2
Lower heat and add crushed garlic, ginger and diced green chilies. Fry until fragrant, roughly 30 seconds or less.
- 3
Turn the heat up to high, and add chicken and salt. Sear until no longer pink, about 5-10 minutes.
- 4
Add chopped tomatoes and stir continuously on high heat until jammy, about 10 minutes.
- 5
Add red chili flakes, black pepper and garam masala powder, and mix well. Check for salt.
- 6
Let the chicken simmer on high heat until the gravy reduces, about 5 minutes.
- 7
Lower heat and add cilantro and yogurt. Stir until well-mixed.
- 8
Remove from heat. Garnish with finely chopped cilantro, green chilies, and ginger.