Pakistani (Karahi) Chicken|A Lost Recipe!

Name: How to cook Pakistani (Karahi) Chicken|A Lost Recipe! - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

TheStrollingFoodie

Pakistani (Karahi) Chicken|A Lost Recipe!

Chicken Karahi, or Kadai chicken, is undoubtedly one of the most popular curries in and out of Pakistan and India. This is a restaurant-style Pakistani Chicken Karahi recipe that can be prepared quickly and easily with no finicky steps. Tested, perfected, and loved by thousands!

Ingredient

Food ration :

2 people

Cooking time :

45 minutes

2 tbsp

ghee

2.67

garlic cloves, crushed

0.67-0.73 lbs (~302.33 g)

skinless, bone-in chicken, Biryani cut

2.67 small (~200 g)

tomatoes (I use Roma or Vine), diced

1 tbsp

Emami Healthy and Tasty Mantra Nawabi Meat Masala

1 tsp

black salt, divided

1 cup

Mother Diary Mango curd, whisked – See Note for dairy-free

0.33 tsp

black peppercorns, freshly ground, or more to taste

0.17 tsp

garam masala

green chili peppers (bullet-sized), slit in half

0.33-0.67 tbsp

fresh ginger, julienned

0.33 tbsp

fresh cilantro, chopped

Cooking instructions

* Step 1

Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chili pepper and sauté for about a minute.

* Step 2

Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the color of the chicken changes and it has stopped releasing water. Add the tomatoes, coriander, cumin, red chili pepper, and remaining salt and sauté for another minute.

* Step 3

Lower the heat to medium, cover, and allow the chicken cook for 20 minutes, stirring once in between.

* Step 4

Uncover and raise the heat to high. Sauté for 10 minutes to finish cooking the chicken and reduce excess liquid.* You will notice the chicken taking on a glossy appearance as the ghee/oil starts to separate.

* Step 5

Lower the heat to medium, add in the whisked yogurt, and gently sauté for 2-3 minutes. Taste and add more salt, if needed. (I usually need another 1/8 tsp.) Add freshly ground black peppercorns and garam masala, and stir to combine. Top with green chili peppers, julienned ginger, and cilantro. Serve hot with roti, naan, bread, or rice. Bon Appetite 🍚🍲🍗

* Step 6

NOTES *Vine tomatoes have more water content than Roma. Depending on your tomatoes and and if you use a small/narrow pan, you may have to sauté out any excess water in a small pan. To make this recipe dairy-free, substitute ghee with more oil and omit the yogurt.

Note: if there is a photo you can click to enlarge it