Chicken Karahi Perfection – Spicy, Smoky & Packed with Flavor

Chicken Karahi Perfection – Spicy, Smoky & Packed with Flavor

The ultra-famous, Chicken Karahi, not only in Pakistani cuisine but also in North Indian cuisine, spicy and tangy—simply irresistible. Traditionally, this is prepared in a wok-like pan that locals call a "karahi," so that sort of pan is recommended, though any deep and heavy-bottomed pan should do the job. Here's how to make it

Ingredients:

·        Chicken: 1 kg, cut into medium-sized pieces

·        Oil or Ghee: 1/2 cup

·        Tomato 4-5 medium, finely chopped

·        Green Chilies 4-5  slit  lengthwise

·        Ginger Paste 1 tablespoon

·        Garlic Paste 1 tablespoon

·        Fresh Coriander Leaves for garnish

·        Ginger Juliennes for garnish

Essential Spices:

·        Salt to taste

·        Red Chili Powder 1 teaspoon

·        Turmeric Powder 1/2 teaspoon

·        Coriander Powder 1 tablespoon

·        Cumin Seeds 1 teaspoon

·        Black Pepper 1/2 teaspoon

·        Gram Masala Powder 1 teaspoon

·        Dried Fenugreek Leaves 1 tablespoon

·        Technique and Steps.

·        Cooking the Chicken

· Heat:

Now add cumin seeds and let it crackle for a few seconds till fragrant

Add the ginger-garlic paste in it and sauté till golden brown in color.

Add Chicken:

Add chicken pieces to the pan and cook on high heat, constantly stirring, until chicken turns brown on all sides. This helps seal the juices.

Spices and Tomatoes:

Now lower the flame to medium and add salt, red chili powder, turmeric powder, coriander powder and black pepper. Mix it well so that chicken gets nice coloring with the spices.

Now add the chopped tomatoes and let it cook till they become soft and the oil is separated from the masala.

Simmering:

Add the slit green chilies and cook for another 5-7 minutes so that the flavors get infused with one another.

Add a splash of water only if it is required to prevent the masala from burning. Actually, Chicken Karahi has a quite thick dry gravy; so be careful about the quantity of water.

Final Touches:

After the chicken is cooked and oil comes out of the gravy add gram masala powder and some dried fenugreek leaves, crushed between your palms.

Mix it well and cook it for 2-3 minutes more

Garnish:

·        Garnish with green coriander leaves and ginger juliennes.