Here’s a classic recipe for Chicken Karahi, a popular Pakistani and North Indian dish known for its rich, spicy flavors and simple preparation.
Ingredients:
- Chicken: 1 kg, cut into pieces
- Tomatoes: 4-5 medium-sized, finely chopped
- Onions: 2 medium-sized, finely chopped (optional, traditional recipes often do not use onions)
- Garlic paste: 2 tablespoons
- Ginger paste: 1 tablespoon
- Green chilies: 4-5, slit lengthwise
- Yogurt: 1/2 cup
- Cooking oil or ghee: 1/2 cup
- Coriander powder: 1 tablespoon
- Cumin seeds: 1 teaspoon
- Red chili powder: 1-2 teaspoons (adjust to taste)
- Turmeric powder: 1/2 teaspoon
- Garam masala powder: 1 teaspoon
- Fresh coriander leaves: 1/2 cup, chopped
- Fresh ginger: 1-inch piece, julienned (for garnish)
- Salt: to taste
Instructions:
- Heat oil: In a large karahi or wok, heat the oil or ghee over medium heat.
- Cook garlic and ginger: Add the garlic paste and ginger paste, sauté until the raw smell disappears.
- Add chicken: Add the chicken pieces and cook until they turn white and are partially cooked.
- Add spices: Add cumin seeds, coriander powder, red chili powder, turmeric powder, and salt. Mix well and cook for a few minutes until the spices are well incorporated.
- Tomatoes and yogurt: Add the chopped tomatoes and yogurt. Cook until the tomatoes are soft and the oil starts to separate from the gravy. This can take about 10-15 minutes.
- Green chilies: Add the slit green chilies and cook for another 5-10 minutes.
- Garam masala: Sprinkle garam masala powder and mix well. Cook for a few more minutes to blend the flavors.
- Final touches: Add the chopped fresh coriander leaves and julienned ginger. Mix and cook for a couple of minutes.
- Serve: Serve hot with naan, roti, or rice.
Enjoy your delicious Chicken Karahi!