“QUICK RECIPE FOR CHICKEN KARAHI”

Posted by Faryal Shah

 

 

Chicken Karahi is a traditional Pakistani cuisine. It’s a famous recipe of N.W.F.P or Khyber Pakhtoon, the province of Pakistan.

It cooks and serves in a “Wok” or “Karhai”. It is usually cooked on an open fire. Chicken Karhai is full of spices with a curry-like red thick paste. The juicy chicken with hot spices creates amazing flavor serves with Naan or Pita bread.

People love this traditional Pakistani cuisine. It’s simple & easy to cook and the most delicious food to eat.

The original chicken Karhai recipe is based on chicken and tomatoes but the onion is not included however, so many people add onions for the mild flavor.

I don’t add onions in this recipe because I’d love to eat the traditional chicken Karhai with its original flavor.

 

Cuisine: Pakistani   Serves: 6 people  Total time: 45 min

Prep time: 15 min   Cooking time: 30 min

 

Ingredients:

Chicken 1 kg.

Tomato ½ kg.

Cooking oil 6 tbsp.

Ginger Garlic paste 1 tbsp.

Red chili powder 1 tsp.

Crushed red chili flakes 1 tsp.

Black pepper crushed ½ tsp.

Turmeric powder ¼ tsp.

Salt to taste.

White cumin seeds crushed ½ tsp.

Coriander seeds crushed ½ tsp.

Green chili 4-5 whole.

 Dried Fenugreek Leaves 1 tbsp.

Yogurt 1 cup.

 Ginger thin slices 1 tbsp.

Cilantro (coriander leaves).

 Lemon slices (1 lemon). 

Recipe:

1. First we will prepare tomato puree because it will save our time and gives an amazing flavor. Put a pan on the heat and add 2 tbsp cooking oil. Add sliced tomatoes and cook them for 5-7 min on low heat until tomatoes will be soft and look like a thick paste. Remove the pan from heat.

2. Put the ‘Wok’ or ‘Karhai’ on heat or stove. Add the cooking oil to the wok and then add ginger garlic paste. Sauté ginger garlic paste then add chicken and fry for 1 min. Add red chili powder, crushed red chili flakes, turmeric powder, salt, black pepper crushed, white cumin seeds crushed, coriander seeds crushed, and tomato puree. Cook for 5 min on low flames.

When the tomato puree is blended with the chicken then add the yogurt and cook it on high flame for 5 -7 min.

When the chicken begins to tender and the oil sheen covered the sides of the wok / Karhai then add fenugreek leaves, whole green chilies & ginger slices then cover the lid and cook it on low flame for 5 min.

 After 5 min removes the wok / Karhai from the heat/stove and garnish with lemon slices, cilantro (coriander leaves) & serve with ‘NaaN’ or ‘Pita Bread’.