Chicken Karahi is a flavorful and aromatic Pakistani chicken curry dish made with chicken, earthy spices, and fresh ginger. This restaurant-style chicken curry is so good that you'll want to dig in and relish every last bite!Karahi, also known as Kadai or Kadhai, gets its name from the pan, a kind of cooking pot that is heavy, circular in shape, and made of metal, typically cast iron or aluminum. It is similar to a wok.
Ingredients1.5 pound Chicken cut into 1.5 inch pieces
3 tablespoon Ghee or Oil
2 Green Chili Pepper optional, slit into two
1 ½ teaspoon Salt adjust to taste
7 cloves Garlic minced
1 tablespoon Ginger grated
3 cup Tomato finely diced, or peeled and chopped, 500grams
¼ cup Yogurt full-fat whole milk, whisked
1 teaspoon Garam Masala
1 tablespoon Dried Fenugreek leaves (Kasoori Methi)
1 tablespoon Lime juice
Spices¼ teaspoon Turmeric
1 teaspoon Ground Cumin
1 teaspoon Kashmiri red chili powder adjust to taste
2 teaspoon Coriander powder (Dhaniya powder)
½ teaspoon Black Pepper freshly crushed, adjust to taste
GarnishCilantro leaves chopped
2 Green Chili Pepper sliced in half
1 inch Ginger julienned
Method- Heat oil or ghee in a large heavy bottom pan. Add chicken and cook until its color changes, about 5 minutes.
- Add green chili pepper, ginger and garlic in the chicken and cook for 2 minutes until well combined.
- Add tomatoes, salt and cover with a lid for 8-10 minutes.
- Add all the spices (coriander powder, cumin powder, turmeric, Kashmiri chili powder, black pepper) and cook for 2 -3 minutes on high flame.
- Bring the flame to medium heat. Add yogurt while stirring contunuously and cook for 3 minutes.
- Add garam masala, dry fenugreek leaves, lime juice, and give the cury a stir.
- Garnish with slit green chili peppers, julienned ginger and cilantro. Serve with roti, paratha, or naan.