Chicken Karahi Recipe

Chicken Karahi (also known as Chicken Karhai or Kadai Chicken) is a popular and delicious Pakistani and North Indian dish. It is a flavorful curry made with marinated chicken cooked with onions, tomatoes, ginger, garlic, and a blend of aromatic spices. The dish is traditionally cooked in a wok-like pan called a “karahi,” which gives it its name.

Here’s a simple Chicken Karahi recipe for you to try at home:

Ingredients:

– 500g chicken, cut into pieces
– 2 large onions, finely sliced
– 3 medium tomatoes, chopped
– 2-3 green chilies, sliced (adjust to your spice preference)
– 1/2 cup plain yogurt
– 2-3 tablespoons vegetable oil or ghee
– 1 tablespoon ginger-garlic paste
– 1 teaspoon cumin seeds
– 1 teaspoon red chili powder (adjust to your spice preference)
– 1/2 teaspoon turmeric powder
– 1 teaspoon coriander powder
– 1 teaspoon garam masala
– 1/2 teaspoon dried fenugreek leaves (kasuri methi), optional
– Fresh coriander leaves for garnish
– Salt to taste

Instructions:

1. Marination: In a bowl, mix the chicken pieces with half of the ginger-garlic paste, half of the red chili powder, half of the turmeric powder, and some salt. Let it marinate for at least 30 minutes (longer if possible) to enhance the flavors.

2. Heat the vegetable oil or ghee in a large karahi or deep skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

3. Add the finely sliced onions and cook until they turn golden brown.

4. Add the remaining ginger-garlic paste and sauté for a minute until the raw smell disappears.

5. Add the marinated chicken to the karahi and cook it until it changes color and is partially cooked. Stir occasionally to prevent sticking.

6. Add the chopped tomatoes and green chilies. Cook until the tomatoes become soft and the chicken is fully cooked and tender.

7. Stir in the remaining spices: red chili powder, turmeric powder, coriander powder, and garam masala. Adjust the seasoning according to your taste.

8. Add the plain yogurt to the chicken karahi and mix well. Cook for a few more minutes until the gravy thickens and the oil separates.

9. If using, crush the dried fenugreek leaves (kasuri methi) between your palms and sprinkle them over the dish. This adds a lovely aroma to the chicken karahi.

10. Garnish with fresh coriander leaves.

Your Chicken Karahi is ready to be served! Enjoy it with naan, roti, or steamed rice.

Note: You can adjust the spiciness of the dish by increasing or reducing the amount of green chilies and red chili powder. Also, you can add a little water during the cooking process if the curry becomes too dry.

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