Karahi Chicken Recipe
Ingredients (Serves 3)
- Chicken – 1/2 kg, cut into medium-small pieces
- Oil – 3 tbsp
- Ginger-garlic paste – 1 tbsp
- Tomatoes, small – 3 ripe, halved (I prefer to use roma tomatoes for this recipe)
- Turmeric powder – 1/2 tsp
Coriander powder – 1.5 – 2 tsp
Chili powder (I used 3/4 tsp each of kashmiri and regular chili powder) – 1.5 tsp
Cumin powder – 1/2 tsp
Pepper powder – 1/2 – 3/4 tsp
Garam masala powder – 1/2 tsp
Green chilies (mildly spicy ) – 2 – 3 , diagonally sliced - Kasoori methi – 1/4 tsp
Fresh cream / heavy cream – 1 – 2 tbsp
Butter – 2 – 3 tsp - Green chilies – 1 – 2, diagonally sliced
Ginger – 1/2 tsp, julienned
Cilantro – 1 – 2 bsp, chopped - Salt – to taste
Method
- Heat 3 tbsp oil over medium high heat and add chicken pieces. Cook for 5 – 6 minutes, stirring in between till color changes. Add ginger-garlic paste and cook for a few minutes till the raw smell of ginger-garlic paste is completely gone. Add halved tomatoes, salt and cook for 4 – 5 minutes till tomatoes turn soft. Using tongs, remove the tomato peel. Cook for a few more minutes. Mash the tomatoes gently using the spatula. Add the spice powders numbered 5 (you can also add 1.5 tbsp yoghurt along with the spices) and cook for a few minutes while stirring. Cover and cook over low-medium heat for 10 – 15 minutes till chicken is completely cooked. Taste-check for salt. Add kasoori methi, fresh cream and butter. Mix well. Cook for a minute and switch off. Sprinkle sliced green chilies, ginger and cilantro. Serve immediately with naan, chapathi or jeera rice.
Tip
For extra taste -You can replace coriander powder and cumin powder with coriander seeds and cumin seeds. Lightly roast and coarsely powder coriander seeds and cumin seeds and then use in this recipe.
I tried many pal chicken karahi recipes but this one is the best… Thank you Mayachechi ..😍
*Pakistani karahi