Pakistani Chicken Karahi Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Servings
4
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Calories
1400 kcal
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Course
Main Course
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Cuisine
Pakistani
Pakistani Chicken Karahi Recipe
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Chicken Karahi is a delicious tomato and ginger-based curry dish that is savory, filling and full of warm spices. It comes together quickly and makes a perfect weeknight meal!
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Ingredients
Karahi Masala Ingredients
- 2 tbsp whole coriander
- 2 tbsp whole white cumin
- 1 tbsp black peppercorns (Use code FF20 for 20% off)
- ½ tsp red chili flakes
Karahi Ingredients
- 2 cups vegetable oil divided
- 10 garlic cloves crushed then chopped
- 2 lb bone-in, skin off chicken pieces (Karahi cut)
- ½ tbsp salt
- 8 green chilies heads removed, 5 with a slit cut down the center and 3 chopped
- 2 lb red ripened tomatoes
- ½ tsp chicken bouillon
- 1 tbsp water
- 2 tbsp fresh coriander
- 2 inches fresh ginger cut juliennes (matchsticks)
Instructions
- In a dry skillet pan, add 2 tbsp coriander, 2 tbsp white cumin and 1 tbsp peppercorns. Turn the heat to medium and dry toast until the spices become fragrant.
- Pour the whole, toasted spices in a spice grinder or mortar and pestle and grind the spices to a powder. Pour the spices into a small bowl, then add the ½ tsp red chili flakes and mix to combine. Set aside. This is your karahi masala.
- In a Karahi (iron wok), cast iron skillet, or normal wok, add 1 cup of vegetable oil. Turn the heat to medium-high and warm the oil. Then add the crushed 10 cloves of garlic into the oil and saute for 3-5 minutes until fragrant.
- Then add the chicken pieces and ½ tbsp of salt into the oil. Keep stirring and fry for 5-7 minutes until the outsides begin to brown. Then remove the chicken from the oil and set aside. Drain the oil from the wok but leave the garlic in the bottom.
- In another pot, add ½ cup of vegetable oil and warm it. Add the 5 slitted green chilis into the vegetable oil along with the 2 lb whole tomatoes.
- Put a lid on the pot and cook, stirring from time to time, until the tomatoes soften and the skins start to crack.
- Remove the skin of the tomatoes with tongs, then crush the vegetables with a wooden spoon or spatula until the tomatoes are soft. Keep cooking on low heat until the sauce thickens a bit. Set aside.
- Put the wok back on the heat and add the remaining ½ cup of vegetable oil. Heat until warmed. Then add the chicken pieces and tomato sauce into the wok. Mix well.
- Add 3 tbsp of the karahi masala into the wok and mix to combine. Cook for 2 minutes on low heat.
- Dissolve ½ tsp chicken powder in 1 tbsp of water and add into the wok. Mix and cook for a few more minutes.
- Continue cooking the karahi, stirring occasionally, for another 20 or so minutes until the sauce reduces in half and the chicken is covered in a thick and flavorful sauce.
- Garnish with 3 chopped green chilies, 2 tbsp green coriander leaves, and 2 inches ginger julienne. Serve with fresh tandoori naan.
Notes
- Copyright The Foreign Fork. For educational or personal use only.
- Bone-In Chicken Pieces (Karahi Cut): The skin should be removed from the chicken. Karahi cut is described in more detail in the section called “What is Karahi Cut?”
- Fresh Tomatoes: You want red, ripe, and juicy tomatoes as this will be the base of your sauce. I try to use Red Beefsteak tomatoes for this recipe.
- Green Chilies: You can find these at your local Asian or Indian grocery stores
- Fresh Coriander: You can substitute cilantro if necessary
- Ginger: Use fresh ginger root. Peeled and cut into juliennes, or matchsticks
- Whole White Cumin: While this is called “white cumin” it’s actually not white in color. White cumin appears to be a light brown color. Make sure you are not buying black cumin, which is black in color.
- Red Chili Flakes: I just used red pepper flakes, which worked well enough
- Many versions of this dish will add onions to create more sauce for dipping. Onions are not traditionally a part of the recipe but you can definitely add them if you choose.
- When you are crushing the tomatoes, you may have some tough cores that need to be removed. Feel free to remove those with tongs if necessary.
- Try not to crowd your pan during the cooking process. Doing so will prevent the moisture from evaporating and you want the moisture to cook off to help concentrate the flavors. Giving your chicken a little room within the pan also allows it to be seared which adds great flavor.
- You may be tempted to use ginger garlic paste instead of cut, fresh ginger but the small slices of ginger add a burst of fresh flavor and a pleasant crisp when bitten into. I don't recommend leaving them out.
- I highly recommend using fresh spices, toasting and grinding them. The flavors come out much stronger and the recipe has a much bigger impact.
Nutrition Information
Show Details
Serving
1serving
Calories
1400kcal
(70%)
Carbohydrates
22g
(7%)
Protein
32g
(64%)
Fat
134g
(206%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
68g
Monounsaturated Fat
35g
Trans Fat
1g
Cholesterol
116mg
(39%)
Sodium
1306mg
(54%)
Potassium
998mg
(29%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
2245IU
(45%)
Vitamin C
48mg
(53%)
Calcium
112mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1400 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 1400kcal | 70% |
| Carbohydrates | 22g | 7% |
| Protein | 32g | 64% |
| Fat | 134g | 206% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 68g | 400% |
| Monounsaturated Fat | 35g | 175% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 1306mg | 54% |
| Potassium | 998mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 2245IU | 45% |
| Vitamin C | 48mg | 53% |
| Calcium | 112mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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