Chicken Karahi Recipe

  Inrotduction

Chicken Karahi (sometimes referred to as Karahi Chicken) is a popular dish in South Asian cuisine, particularly in regions like Punjab, where it is known for its deliciously rich and aromatic flavors. The dish is characterized by a mix of spices and herbs, and typically involves cooking chicken in a thick, flavorful gravy or sauce.


Here’s a simple recipe to make Chicken Karahi:


Ingredients:

  • Chicken: 1 kg (cut into pieces)
  • Onions: 2 large (finely sliced)
  • Tomatoes: 2 medium (pureed)
  • Ginger-garlic paste: 2 tablespoons
  • Green chilies: 2-3 (slit)
  • Yogurt: 1/2 cup (whisked)
  • Cooking oil: 3-4 tablespoons
  • Fresh coriander leaves: For garnish
  • Whole Spices:
  • Cinnamon stick: 1-inch
  • Cloves: 3-4
  • Black cardamom: 1
  • Bay leaves: 2
  • Black peppercorns: 5-6
  • Cumin seeds: 1 teaspoon
  • Ground Spices:
  • Turmeric powder: 1/2 teaspoon
  • Red chili powder: 1 teaspoon (adjust to taste)
  • Coriander powder: 1 tablespoon
  • Garam masala: 1 teaspoon
  • Salt: To taste

Instructions:

Prep the chicken:


Clean and cut the chicken into medium-sized pieces. You can use bone-in or boneless chicken as per preference.

In a large bowl, marinate the chicken with salt, turmeric, and a little bit of ginger-garlic paste. Let it sit for 20-30 minutes.

Fry the onions:


Heat oil in a large pot or pressure cooker. Add the whole spices (cinnamon, cloves, cardamom, bay leaves, and black peppercorns). Let them sizzle for a few seconds until fragrant.

Add the sliced onions and sauté them until golden brown. Stir occasionally to avoid burning.

Add ginger-garlic paste and green chilies:


Once the onions are golden, add the ginger-garlic paste and slit green chilies. Fry for another 2 minutes until the raw smell disappears.

Cook the chicken:


Add the marinated chicken pieces to the pot. Sauté for 5-6 minutes until the chicken is browned on all sides.

Add tomatoes and spices:


Add the pureed tomatoes along with red chili powder, coriander powder, and a pinch of salt. Cook for 5-7 minutes until the oil starts separating from the masala.

Add yogurt:


Reduce the heat and stir in the whisked yogurt. Mix well and cook for another 2-3 minutes.

Simmer the gravy:


Add about 1 to 1.5 cups of water to adjust the consistency of the gravy (you can make it as thick or thin as you prefer).

Bring it to a boil, then reduce the heat and cover. Simmer for 20-25 minutes or until the chicken is fully cooked and tender. If using a pressure cooker, cook for 2-3 whistles on medium heat.

Finish with garam masala:


Once the chicken is cooked, check for seasoning and adjust salt or spices to taste. Stir in garam masala for added flavor.

Garnish and serve:


Garnish with freshly chopped coriander leaves. Serve hot with naan, rice, or paratha.

Tips:

You can adjust the spice level by adding more or fewer green chilies or chili powder.

To make the gravy richer, you can add a little cream or cashew paste towards the end of cooking.

The dish can be made slightly tangier by adding a little lemon juice or extra yogurt.

Enjoy your Chicken Karahi, which is sure to be a comforting, flavorful dish!

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