CHICKEN KARAHI

Chicken Karahi is a very popular dish in the Pakistani Cuisine. Karahi is a hindi word for our steel or iron kadai with handles on both sides.

I got this recipe from Vijaya Selvaraju’s channel. She’s got lovely recipes and I’ve been eyeing a few!

The dish is slightly spicy and prepared with lots of spices. It’s absolutely delish and can be paired with ghee rice. coconut milk rice or even chapathis! It’s a perfect side dish to almost any curry even dal. Chicken Karahi is also so easy to make and uses fewer ingredients than most recipes! also its super quick and easy. Once we have got our spice mix ready, half the work is done already!

cumin seeds – 1 tbsp

coriander seeds – 1 tbsp

black peppercorns – 2 tsp

dried red chillies – 4

garam masala – 1 tsp

turmeric powder – 1 tsp

chicken drumsticks – 5

chicken thighs – 2

oil to saute

cardamoms – 2

onions, sliced – 1 big

tomatoes, chopped – 2 medium

ginger garlic paste – 1 tbsp

yoghurt, lightly whisked – 4 tbsp

kasuri methi – 1 tbsp

salt to taste

• In a small blender, blend together all the ingredients in the ‘to blend’ list. Keep aside.
• In a wok, heat some oil. You need to be a bit generous!
• Add in the cardamoms and the onions. Saute till they become golden brown.
• Add in the ginger garlic paste and saute for about a minute.
• Next add in our freshly ground spice blend and let it nicely fry in the oil.
• Add in the tomatoes and the salt. Stir and cover and let the tomatoes get nice and mushy. This may take a few minutes as we do it in low flame.
• When they are nice and mushy and your left with a nice thick paste, add in the chicken.
• After about 2 minutes, add in the yoghurt and mix well.
• Add in about 1/2 cup of water or as required to cook the chicken. Close the pan and simmer.
• Stir regularly. All the water must evaporate and you must be left with a nice thick masala.
• At this point add in the kasuri methi and mix well for a minute or two and then you can switch off the flame. Delicious!