Chicken Karahi

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Chicken Karahi is a spicy and tangy Pakistani dish made with tender chicken cooked in a tomato-based gravy. The chicken is marinated in a blend of spices and then sautéed with onions, garlic, ginger, and tomatoes. Green chilies and fresh coriander are added for a burst of flavor, and the dish is typically served with naan or rice. It is a popular dish in Pakistan and is often cooked in a karahi, a type of wok used in South Asian cooking. The recipe can vary depending on the region, but it generally includes a mix of aromatic spices such as cumin, coriander, and garam masala.

Ingredients

3 chicken fillets (can use whole chicken pieces too)1⁄3 cup Oil or ghee for cooking1 heaped teaspoon ground ginger1 heaped teaspoon ground garlic1 level teaspoon ground green chillies1 teaspoon kashmiri red chilli powder1 teaspoon ground cumin1 teaspoon ground coriander powderSalt and pepper to taste3-4 large tomatoes (chopped)2 Tablespoons thick plain yogurtFreshly chopped coriander, lemon wedges and ginger julienne for garnish

Method

In a wok heat oil/ghee add the chicken along with ginger, garlic and green chillies paste. Let it cook on high heat till the chicken is slightly browned.Add the remaining spices and cook for 2 minutes.Add the chopped tomatoes mix and let it slow cook on very low heat till the tomatoes are soft and the oil comes to the surface.(Keep staring in between to avoid burning at the bottom).Once the oil is released add yoghurt mix everything and let it simmer for a minute or two. Garnish with ginger and freshly chopped coriander. Serve hot with a squeeze of lemon hot naan or rotis and more plain yogurt on the side if desired. Enjoy.

Note

You may add more of less tomatoes depending on how much masala you like in your final dish.