Chicken Karahi
Karahi is a form of Indo-Pak cuisine dish that is usually cooked in a wok called karahi in Hindi and Urdu. Karahi is said to be originated from the north of Pakistan in the Khyber Pakhtunkhwa province. It is a simple yet delicious recipe that uses minimal ingredients but tastes heavenly.
Although karahi is a delicacy in Pakistan yet its recipe is very simple and easy to make. It takes very short time to prepare and cook the karahi. Karahi is more commonly cooked of chicken or mutton. In addition to meat, its main ingredients are basic home spices like red chilli powder, turmeric powder, salt and coriander powder. Also, the vegetables used are quite minimum.
The basic recipe of karahi does not include onions. But nowadays people have started cooking karahi with onions in it. The recipe with onions has become more common and famous these days. Although the authentic recipe has always excluded the use of onions, but by using onions more masala is made which is an added bonus to the karahi.
Ingredients:
• Chicken ½ kilogram
• Tomatoes 250 gram
• Garlic 1 teaspoon
• Ginger 1 tablespoon
• Ginger for garnishing
• Lemon for garnishing
• Green chillies 5
• Red chilli powder 1 teaspoon
• Turmeric powder ¼ teaspoon
• Salt according to taste
• Black pepper powder ¼ teaspoon
• Garam Masala ½ teaspoon
• Cooking oil 3 tablespoon
Directions
Step 1:
Before starting with the cooking of chicken karahi, it is essential to prepare all the ingredients beforehand. Start by finely chopping the garlic. Julien cut the ginger finely. Cut the tomatoes into large cubes. The green chillies also need to be sliced up finely. Lemons can be cut into fours or can be sliced also.
Step 2:
In a cooking pan, pour in the oil and let it heat. Once it has heated up, add in the chicken and fry it until the chicken starts to change its colour.
Step 3:
Add the chopped garlic and half of the julienned ginger into the frying chicken. Let it cook until the chicken turns light brown in colour.
Step 4:
Once the chicken has changed its colour, add in the red chilli powder, turmeric powder, salt and coriander powder. Sauté until the spices and fully incorporated into the chicken. Add in the tomatoes and give it a stir. Turn the flame down and cover with the lid and let it cook for eight to ten minutes.
Step 5:
After eight to ten minutes, remove the lid and add the rest of the julienned ginger and sliced green chillies. Sauté for two minutes. Add the black pepper powder and garam masala. Cover the pan back with the lid and let it cook for ten more minutes on a low flame.
Step 6:
Remove from flame and dish it out. Garnish with cut up ginger, green chillies and lemons. The chicken karahi is ready to eat.
Preparation time Cooking time Serves
15 mins 30 mins 2
