Steps to Prepare Speedy Chicken Karahi

Chicken Karahi Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Advertisement Chicken Karahi (also known as Kadai Chicken) is a chicken curry from Pakistan and Northern India. It is a very popular dish because it is so quick and easy to prepare.

Here is the best “Chicken Karahi” recipe we have found until now. This is gonna really delicious.

Ingredients of Chicken Karahi

1. Prepare 500 g of Chicken (Small to Medium Sized Pieces).
2. Take of Oil/Ghee (Half Cup).
3. It’s of Tomatoes (4 or 200g Sliced).
4. You need of Garlic Paste / Crushed (1 Tea Spoon).
5. You need of Ginger Paste / Crushed (1 Tea Spoon).
6. Take of Ginger Sliced.
7. Make ready 5 of Green Chillies / Bullet Chillies.
8. Make ready of Red Chillies Ground (1/2 Spoon).
9. Make ready of Salt (As per your need).
10. You need of Corriander Ground.
11. It’s of Black Pepper (1/2 Teaspoon).
12. Prepare of Cinnamon Ground (Just a pinch).
13. You need of Cumin seeds (1 Teaspoon).

As a general rule, Karahis are made from a base of ginger, garlic and tomatoes and also contain fresh green chillis.The Pakistani chicken karahi is garnished with fresh coriander, freshly sliced ginger and fresh chilies, that you can adjust for heat, to your liking.Sometimes yogurt is added into the Pakistani chicken karahi itself, or it can be served with raita, which is a creamy, yogurt sauce flavored with cucumber and mint.Peshawari chicken karahi is a simple chicken curry recipe with very subtle taste and is high on fresh flavors of coriander leaves and tomatoes!

Chicken Karahi step by step

1. Mixed half of the ground spices (Salt, Corriander, Black Pepper, Cinnamon, Cumin, Seeds and marinate on the chicken with the help of garlic and ginger paste. Marinate it for 15-20 minutes..
2. In a separate utensil (Karahi), boil the oil for 40 seconds or until it is hot. Then mix the tomatoes and keep crushing them with the help of a spoon until it becomes a tomato paste for about 8-10 minutes on full flame. Reduce the flame and mix half of the remaining ground spices in the tomato paste..
3. Dip the marinated chicken pieces in the tomato paste. Make sure to keep mixing and moving the chicken while the it's on the high flame for 2 minutes. Then reduce the flame to low, cover the pot for 5 minutes or until the meat gets tender. Add the green chillies, cover it and leave the pot on a high flame for 4 minutes. The chicken Karahi is ready to serve..
4. Serve the chicken Karahi with hot naan or chapatis..

Karahi is named after the pan in which it was originally cooked - a heavy, often cast-iron pan that's similar to a wok, but rounder.In the context of the curry, a Chicken Karahi is a tomato and ginger based, thick masala curry which is though to originate from the Khyber Pakhtunkhwa region.The original, authentic method of making it is a very specific one.

After sharing many classic restaurant style chicken gravy recipes, it's time to share something homely which you can make without much of a planning or pre-preparation.Chicken Karahi is arguably the most popular dish in both Pakistan and India and one that is my absolute favorite.But somehow, I could never achieve that flavor and rich brown color the number of times I tried to make it at home.Although it came out good, the chicken remained a tad bland; the spices never seeped into the meat specially because.Chicken Karahi recipe is considered to be the main recipe of Pakistani cuisine.