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Chicken karahi

chicken karahi - PAKISTANI STYLE CURRY (EASY & AUTHENTIC)

If you ever step up in Pakistan, you find that chicken karahi never fails to make its way in any royal celebration in Pakistani culture; the fragrant and creamy curry is genuinely one of the most popular curries and out of Pakistan and India. This classic Pakistani chicken karahi recipe creates the aura of the restaurant yet has no finicky steps and can be prepared quickly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course main
Cuisine Indian
Servings 6 people
Calories 492 kcal

Ingredients
  

  • 2 tbsp Ghee
  • 2 tbsp Neutral oil or sub more ghee
  • 1 Nos(finely chopped) Small onion
  • 8 Nos Garlic cloves (crushed)
  • ¾ inch Ginger (crushed)
  • 1 tbsp fresh cilantro (chopped)
  • 1-2 whole Serrano or Thai green chili peppers
  • 2.2 lbs Bone-in chicken
  • 1 teaspoon Cumin powder
  • ¼ cup,, whisked Plain whole-milk yogurt
  • 8 small Tomatoes (I use Roma or Vine) diced
  • 2 tbsp Coriander powder
  • 1 teaspoon black peppercorns freshly ground (more to taste)
  • ½ teaspoons Garam masala
  • 2-3 Nos Green chili peppers slit in half
  • 1 teaspoon Red chili powder or to taste
  • 2 teaspoon,divided Kosher salt
  • 1-2 tbsp Fresh ginger julienned

Instructions
 

  • Take a heavy-bottomed large-sized pan and heat it over high heat, and pour the ghee and oil. Once it gets hot, stream the onions and sauté it until slightly golden, for 5-6 minutes. Pour garlic, whole green chili pepper, and ginger sauté for an extra minute.
  • Now, pour the chicken along with ½ salt and sauté until the chicken changes its colour for 5 minutes and it stops releasing water. Add the cumin, red chili pepper, tomatoes, coriander, and leftover salt, again sauté for a minute.
  • Turn down the heat flame to medium, cover it up, and let the chicken cook entirely for 20 minutes, stir it only once at a random interval.
  • Increase the heat flame to high and sauté continuously to finish cooking the chicken for 10 minutes and discard any extra liquid. You will be able to see chicken takes up glossy shade coat as the ghee/oil begins to separate.
  • After lowering the heat to medium add the whisked yoghurt and sauté for some time gently, for 2-3 minutes. Taste it and pour extra salt if you like. Mix up freshly ground black peppercorns along with garam masala (search online to buy if you are confused) and continues stirring to blend. Use julienned ginger, green chili peppers, and cilantro to top it. Serve it while hot with a side dish of roti, naan, bread, or rice.

Notes

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Keyword Chicken karahi