Karahi Chicken
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 1 kg (2.2 lb)
- Tomatoes, chopped — 5
- Garlic, minced — 4 cloves
- Ginger, julienned, plus extra to garnish — 2 tbsp
- Green chillies, slit — 4
- Oil — 120 ml (4 fl oz)
- Red chilli powder — 1 tsp
- Coriander powder — 1 tsp
- Garam masala — 1 tsp
- Salt — to taste
- Chopped coriander, to garnish
Method
- Heat the oil in a karahi or heavy pan over high heat.
- Add the chicken pieces and fry for 5–6 minutes until lightly browned.
- Add the garlic and cook for 1 minute.
- Add the chopped tomatoes and cook over high heat for 10–12 minutes, stirring occasionally, until the tomatoes break down and the oil separates.
- Add the chilli powder, coriander powder, garam masala and salt, and cook for a further 5 minutes.
- Add the julienned ginger and slit green chillies, and simmer for a final 5–8 minutes until the chicken is fully cooked and the sauce has thickened.
- Garnish with extra ginger and chopped coriander before serving with naan.
Introduction: Chicken cooked quickly in a wok-like karahi pan with tomatoes, ginger and green chillies, a fiery, restaurant-style Pakistani favourite.
Cultural Background: Karahi, named after the traditional wok-like pan it's cooked in, is one of Pakistan's most beloved restaurant dishes, its quick cooking method and bold, chunky tomato-ginger sauce making it a standout among Pakistani curries.
Tips: Cook over high heat to develop the characteristic quick-cooked, slightly charred karahi flavour. Cook the tomatoes down until the oil visibly separates — this is the traditional sign the base sauce is properly developed.
Variations: Use mutton in place of chicken for a richer, traditional Peshawari-style karahi. Adjust the chilli quantity for more or less heat.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, until hot throughout.
FAQs:
Q: What is a karahi pan?
A: A wok-like pan with two handles, used across South Asia for quick, high-heat cooking, giving this dish its name.
Q: Is karahi chicken very spicy?
A: It has a noticeable heat from the green chillies and chilli powder, adjustable to taste.
- Chicken pieces, bone-in — 1 kg (2.2 lb)
- Tomatoes, chopped — 5
- Garlic, minced — 4 cloves
- Ginger, julienned, plus extra to garnish — 2 tbsp
- Green chillies, slit — 4
- Oil — 120 ml (4 fl oz)
- Red chilli powder — 1 tsp
- Coriander powder — 1 tsp
- Garam masala — 1 tsp
- Salt — to taste
- Chopped coriander, to garnish
Please log in to leave a comment.