Chicken Karahi is a traditional dish of Pakistan. It is very easy to make and takes just 30 minutes. It is one of those recipes which can be whipped up quickly if you are having guests at a short notice. Comforting and hearty, it is served in almost all restaurants around the country.
This is the homemade version of the popular dish and can be made using boneless or bone-in chicken. Try it tonight and don’t forget to serve it with naan or tandoori roti.
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1/2 kg Chicken
- 1 Onion (Extra fine chopped)
- 2 Tomatoes (3 if using small)
- Salt (To taste)
- 1 tsp Red Chilli (Use 3/4 for less heat)
- 1/2 tsp Turmeric
- 1 tsp Crushed Coriander (Roasted)
- 1 tsp Cumin Powder
- 1 tbsp Crushed Garlic
- 1/2 tsp Garam Masala (Sprinkled on top)
- 1 tsp Crushed Ginger
- 1/4 bunch Cilantro (Garnish)
- 1-2 Green Chilli (Garnish)
- 1 inch Ginger (Julienned for garnishing)
Ingredients
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Instructions
- Heat the oil in a wok. Add the onions, ginger, garlic and sauté for 4-5 minutes.
- Add chicken and all the spices. Mix thoroughly and add 1/2 cup of water.
- Lower the heat, cover and cook for 15-20 minutes.
- Add the tomatoes and cover again letting it simmer for another 10 minutes.
- The karahi is ready when you see the oil has separated from the curry.
- Sprinkle garam masala. Garnish with cilantro, ginger and chopped green chilli and serve in a karahi.
Recipe Notes
- This recipe works for both bone-in and boneless chicken.
- The time to cook boneless chicken will be less.
- This recipe works well without onions too.
- Traditionally it is served with hot naan or roti.
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