Chicken Karahi Recipe |The Dish Diary | چکن کڑاہی

 

Chicken Karahi @ The Dish Diary

Chicken karahi is a popular Pakistani and North Indian dish that is typically made with bone-in chicken cooked in a wok-style pot called a karahi. The dish is known for its rich and spicy flavor, which comes from a combination of aromatic spices, tangy tomatoes, and fresh green chilies.

To make chicken karahi, bone-in chicken pieces are first marinated in a mixture of yogurt, ginger, garlic, and spices like cumin, coriander, and garam masala. The chicken is then cooked in a karahi or a heavy-bottomed skillet until browned on the outside and cooked through.

Next, onions, tomatoes, and green chilies are added to the pot and cooked until the vegetables are soft and the tomatoes have formed a thick sauce. The chicken is then added back to the pot and simmered in the sauce for a few minutes to allow the flavors to meld together.

The dish is typically garnished with fresh cilantro and served with naan or rice. Chicken karahi is a flavorful and hearty dish that is perfect for sharing with friends and family.

 

Here is a recipe for chicken karahi:

Ingredients:

• 

  Recipe Ingredients @ The Dish Diary

  ·       1 kg bone-in chicken pieces
• ·       2 tbsp vegetable oil
• ·       1 large onion, chopped
  
• ·       4-5 garlic cloves, minced
• ·       1 inch piece of ginger, grated
• ·       2-3 green chilies, sliced
• ·       3-4 medium-sized tomatoes, chopped
• ·       1 tsp cumin seeds
• ·       1 tsp coriander seeds
• ·       1 tsp garam masala
• ·       1 tsp red chili powder
• ·       1 tsp salt
• ·       1/2 cup plain yogurt
• ·       2 tbsp fresh cilantro leaves, chopped

Recipe: @ The Dish Diary

1.     In a large bowl, mix together the yogurt, ginger, garlic, cumin seeds, coriander seeds, garam masala, red chili powder, and salt. Add the chicken pieces to the bowl and mix well to coat the chicken with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or up to 8 hours.

Recipe @ The Dish Diary

2.      Heat the oil in a karahi or a heavy-bottomed skillet over medium-high heat. Add the chopped onions and sauté until they are translucent and lightly browned, about 5-7 minutes.

 3.      Add the marinated chicken pieces to the skillet and cook until the chicken is browned on the outside, stirring occasionally, about 10-12 minutes.

 4.       Add the chopped tomatoes and green chilies to the skillet and stir to combine. Cover the skillet and let the chicken cook in the tomato sauce until the chicken is fully cooked through, about 20-25 minutes. 

 5.      Garnish the chicken karahi with chopped cilantro leaves and serve hot with naan or rice.

Note: You can adjust the amount of green chilies and red chili powder to your taste preference to make the dish more or less spicy.

Top of Form