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Chicken Karahi

Ingredients

  • ½ cup oil or ghe
  • 550 gm chicken bone in, and cup into curry pieces
  • 600 gm tomatoes finely chopped
  • 1 bulb garlic minced
  • 2 tbsp ginger minced
  • 2 tsp salt or to taste
  • 2 tsp paprika/Kashmiri red chili
  • 1 ½ tsp crushed black pepper
  • 1 tsp chili flacks
  • 1 tsp kasuri methi
  • 1 tsp roasted and crushed coriander
  • 2 green chilies slit in half-lengthwise
  • 3 tbsp coriander chopped
  • ¼ cup ginger cut in julienne style

Instructions

  • Heat oil in a karahi, (wok), cast iron skillet or any pan suitable for stir frying, keeping the flame on high for the entire duration.
  • Add the chicken and fry, stirring constantly until the chicken turns golden.
  • Add in the minced ginger and garlic. Fry stirring constantly and ensuring nothing burns. Continue to fry this until the raw smell of the ginger and garlic begins to fade.
  • Add chopped tomatoes and spices. Stir in and allow this to cook on high, stirring to ensure nothing catches at the bottom of the pan.
  • Continue to cook this mix for about 20 minutes. The oil will separate, the tomatoes will thicken and begin to coat the chicken, and you will see holes begin to bubble in the gravy. The chicken should be cooked thought at this point.
  • Add the coriander, methi, and green chilies. Stir, and turn the heat down to a low flame and allow everything to simmer together for 5 minutes without putting the lid on.
  • Serve with the julienne-cut ginger and additional coriander/green chili, if desired.
Author: Ambreen Shakir