Chicken Karahi Recipe
Chicken Karahi is one of the most famous and signature dishes of each Pakistani and Indian restaurant and home. The authentic flavor of traditional spices and soft chicken chunks makes it a more subtle chicken curry.
Ingredients
- 1 Kg Mix Boneless & Bone-in Chicken
- 4 Fresh Tomatoes
- 1 Onion
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 3 Green Chilies
- 1 Lemon
- Cilantro
- Salt (Adjustable)
- ⅓ tsp Black pepper
- 1 tsp Turmeric powder
- 1 tsp Dry Coriander powder
- 1 tsp Mix masala (alternately, you can use Red chili powder)
- ½ tsp Cumin powder
- 5 - 6 Black pepper balls
- 1 Small Cinnamon
Instructions
- Add the oil to the pan or wok whatever you say. Then, add cumin seeds, black pepper balls, and Cinnamon and fry for 2 minutes.
- Add chicken pieces, stir them occasionally, and fry them until the chicken turns white or gives a soft color. In my case, it takes 2 minutes to turn the color of the chicken on a medium flame.
- Then add sliced onions and mix them thoroughly. After half a minute, add garlic and ginger paste and fry the chicken for 8 to 10 minutes. I'm also adding a small amount of water because I don't want anything to be charred. Also, occasionally stir the chicken to perfectly infuse the taste of onions and ginger in it.
- It's time to throw tomato paste and all the spices. Also, add 1/3 cup of water and simmer for 3 - 4 minutes on a medium flame.
- Now, our Chicken Karahi Gravy is ready to serve. Before dishing out, sprinkle some green chilies, squeeze lemon juice, and throw in garlic slices for a more appealing look.
Video
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