Chicken Karhai is one of the hallmarks of Pakistani cuisine. Providing you the Recipe of chicken karahi which is easy to cook and delicious. Karahi (wok) 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 with a flatter base. Chicken karahi is a unique cuisine; the tomato-like base, the fragrance and the finishing with green coriander, green chilis, and slivers of ginger set this apart. It can be prepared quickly with no fussy steps. Scroll down for the complete recipe.
Chicken: Half Kg
Oil: One cup
Ginger & Garlic Paste: 1 tbsp
Red Chili Powder: 1 tbsp
Turmeric Powder: 1/4 tsp
Salt: 1 tsp
Cumin seeds: 1 tsp
Coriander seeds: 1 tsp
Tomatoes: 4 (big in size and cut into slices)
Dried fenugreek leaves: half tsp (Kasoori methi)
Green Chilies: 5 (sliced)
Green Coriander: Half bunch (chopped)
Ginger: 2-inch piece (julienne chopped)
Lemon juice: 1 tbsp
Roast coriander and cumin seeds in a pan. Let them cool and grind it. Heat oil in a wok, add chicken and fry until it changes its color. Add ginger-garlic paste, cook for another five minutes by gradually adding little water. Now add red chili powder, turmeric powder, salt and tomatoes. Fry for another five minutes, pour two cups of water and cover it. Cook until the chicken gets tendered. Now add the roasted coriander and cumin powder, fenugreek leaves, green chilies, green coriander, sliced ginger and lemon juice. Adjust the gravy and keep it on Damm at a low flame for three minutes. Garnish it with green chilies and ginger. Serve with Naan, chapati or rice.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Note: You can prepare Chicken karahi by using boneless chicken as well.
So, what are you waiting for? If you love to eat chicken, prepare this mouthwatering Karhai this weekend for your loved ones.