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Pakistani Chicken Karahi
A popular Pakistani curry made with chicken, tomatoes, green chilies, and a blend of aromatic spices, traditionally cooked in a 'karahi' (wok).
ð§ ææ
- 1 kg Chicken(cut into medium pieces)
- 400 g Tomatoes(chopped)
- 2 medium Onions(finely chopped)
- 2 tbsp Ginger-garlic paste
- 3-4 whole or slit Green chilies
- 1/2 cup Yogurt(plain, whisked)
- 1 tsp Cumin powder
- 1.5 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder(adjust to taste)
- 1 tsp Garam masala
- to taste Salt
- 4-6 tbsp Oil or Ghee
- 2 tbsp Fresh coriander(chopped, for garnish)
- for serving Lemon wedges
ðšâð³ äœãæ¹
- 1
Heat oil or ghee in a karahi or a large wok over medium-high heat. Add chopped onions and sauté until golden brown.
- 2
Add ginger-garlic paste and sauté for a minute until fragrant.
- 3
Add chicken pieces and fry until they turn light golden brown on all sides.
- 4
Add chopped tomatoes, green chilies, salt, cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well and cook until tomatoes soften and oil starts to separate.
- 5
Reduce heat to low, cover the karahi, and let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- 6
Stir in the whisked yogurt and garam masala. Cook for another 5 minutes, stirring continuously, until the sauce thickens slightly.
- 7
Garnish with fresh coriander. Serve hot with naan, roti, or rice, with lemon wedges on the side.
ð¡ ããã®ã³ã
- âFor a richer flavor, use ghee instead of oil.
- âAdjust the number of green chilies to your spice preference.
- âDon't overcook the chicken, as it can become tough.
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- Add a tablespoon of crushed red chilies for extra heat.
- Some recipes include a splash of cream at the end for a creamier texture.