Chicken Karahi
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 people
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Calories
126 kcal
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Course
Main Course
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Cuisine
Pakistani
Chicken Karahi
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Chicken karahi, or kadai chicken, is a dish native to northern and northwestern South Asia, prepared in a karahi, usually served with naan, roti, or rice.
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Ingredients
- 1½ lb chicken breast or chicken thighs), cut into pieces, boneless
- 2 lb tomato peeled, seeded and crushed
- 1 red onion finely chopped, large
- 3 cloves garlic , finely minced
- 1 ginger 2-inch / 5 cm piece, cut into thin matchsticks
- 3 teaspoons red chili flakes
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- 1 teaspoon Turmeric ground
- 6 tablespoons ghee or vegetable oil, melted
- ½ cup water boiling
- salt
- 3 tablespoons cilantro chopped leaves
- 2 green hot pepper cut in half lengthwise
- lemon juice , freshly squeezed
Equipment
- Karahi (or cast iron pan)
Instructions
- Heat the ghee (or oil) in a cast iron skillet or karahi over medium heat.
- Add the onion and sauté until just starting to brown.
- Add the ginger and garlic, mix and sauté for 1 minute, stirring constantly.
- Add the chicken to the pan and sauté until it turns white.
- Add all the spices: red pepper flakes, coriander powder, garam masala, cumin and turmeric and sauté over medium to high heat for 30 seconds, stirring constantly.
- Add the boiling water immediately to prevent the spices from burning, mix and then add the crushed tomatoes.
- Cook over low to medium heat for about 25 minutes.
- If the chicken is not tender yet, add 2 to 3 tablespoons of boiling water and cook 5 minutes more, stirring regularly.
- Serve immediately and garnish with green hot peppers, chopped cilantro and a little lemon juice.
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