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Pakistani Chicken Karahi
A tantalizing chicken curry with lots of tomatoes and spices for a thick and tangy gravy. Cook it in a karahi (wok) for an authentic taste!
Prep Time
20 mins
Cook Time
45 mins
Servings:
4
People
Course:
Main Course
Cuisine:
Indian, Pakistani
Ingredients
- ¼ cup neutral cooking oil generic cooking oil
- ¼ teaspoon cumin aka zeera
- 1 tablespoon ginger garlic paste
- 300 grams chicken skinless and bone-in for mazimum flavor
- salt to taste
- ¼ teaspoon red chili powder
- ¼ teaspoon red chili flakes
- ½ teaspoon black pepper powder
- 3 tomato finely chopped
- ¼ cup water
- 1 tablespoon ginger finely sliced
- 2-3 green chili finely chopped
- 1 tablespoon Coriander chopped, fresh
Instructions
- First,take a wok or large pan and add the oil. Let it heat up.
- Add the ginger garlic paste and chicken. Fry the chicken by stirring occasionally, till it changes color.
- When the chicken changes color, add salt, red chili powder, chili flakes, and black pepper powder. Let the chicken fry with the spices for a minute.
- Add the tomatoes and water. Give it a mix and cover the wok. Let it cook for 5 minutes.
- After 5 minutes, uncover the chicken and mash the tomatoes completely using a spoon. Then, add another half cup of water, cover, and let the chicken cook for about 20 minutes or until it is cooked through.
- Add the garnish when the chicken is cooked: finely sliced ginger, chopped green chillies, and fresh coriander leaves. Cover the pan and let it cook for another 2 minutes.
- Your Pakistani Chicken Karahi is ready!
Cup of Yum
Notes
- Fry the chicken in the ginger garlic paste and zeera thoroughly before adding the spices.
- Chop the tomatoes finely so they break down when cooked.
- Cook this dish in a wok or karahi, but if you don't have one, use a wide and heavy-bottomed pan.
- Add a tablespoon of ghee at the end of cooking for a traditional aroma.
- You can freeze the chicken karahi for up to 2 weeks. Don't add the garnish if you want to freeze it.