Pakistani Chicken Karahi
A tantalizing chicken curry with lots of tomatoes and spices for a thick and tangy gravy. Cook it in a karahi (wok) for an authentic taste!
Equipment
- 1 Karahi or wok
Ingredients
- ¼ cup Oil
- ¼ teaspoon Zeera
- 1 tablespoon Ginger garlic paste
- 300 grams Chicken skinless and bone-in for mazimum flavor
- Salt to taste
- ¼ teaspoon Red chili powder
- ¼ teaspoon Red chilli flakes
- ½ teaspoon Black pepper powder
- 3 Tomatoes finely chopped
- ¼ cup Water
- 1 tablespoon Ginger finely sliced
- 2-3 Green chillies finely chopped
- 1 tablespoon Fresh coriander chopped
Instructions
- First,take a wok or large pan and add the oil. Let it heat up.
- Add the ginger garlic paste and chicken. Fry the chicken by stirring occasionally, till it changes color.
- When the chicken changes color, add salt, red chili powder, chili flakes, and black pepper powder. Let the chicken fry with the spices for a minute.
- Add the tomatoes and water. Give it a mix and cover the wok. Let it cook for 5 minutes.
- After 5 minutes, uncover the chicken and mash the tomatoes completely using a spoon. Then, add another half cup of water, cover, and let the chicken cook for about 20 minutes or until it is cooked through.
- Add the garnish when the chicken is cooked: finely sliced ginger, chopped green chillies, and fresh coriander leaves. Cover the pan and let it cook for another 2 minutes.
- Your Pakistani Chicken Karahi is ready!
Video
Notes
Fry the chicken in the ginger garlic paste and zeera thoroughly before adding the spices.
Chop the tomatoes finely so they break down when cooked.
Cook this dish in a wok or karahi, but if you don't have one, use a wide and heavy-bottomed pan.
Add a tablespoon of ghee at the end of cooking for a traditional aroma.
You can freeze the chicken karahi for up to 2 weeks. Don't add the garnish if you want to freeze it.
Tried this recipe?Let us know how it was!