PAKISTANI CHICKEN KARAHI WITH A DIFFERENT STYLE

PAKISTANI CHICKEN KARAHI WITH A DIFFERENT STYLE

Chicken karahi is undoubtedly the most popular dish in India and Pakistan. Chicken cooked with tomatoes, yogurt, ginger, garlic, and spices is a real treat to eat. Although it is a delicious dish but my chicken karahi recipe is little different from traditional one. Chicken karahi has a very little gravy which mostly comes from tomatoes and yogurt. I like more gravy so that I can enjoy it with naan or roti without getting stuck in my throat. One way to increase gravy is to add onions while cooking chicken karahi. Onions have a sweet taste and make gravy sweet which is not its original flavour.

Pakistani chicken karahi

To avoid this sweetness, I used spring onions instead of whole onions. Spring onions increase the gravy without making it sweet, just the way I like. And to enhance its tangy flavour I also added lemon juice in it. Most important thing in cooking chicken karahi is heat. Chicken gets tender very quickly and you have to cook it on medium flame first and when chicken leaves water, turn flame high and cook until water dries. Onions and tomatoes also leave water when get soft, so you don’t have to add additional water to cook chicken.

Chicken karahi is always my first choice to make whenever there is a family gathering or friends’ dinner at home. It is one of the easiest dishes in my menu and one of the tastiest also. I also prefer making it so often because it is so irresistible that no one says ‘no’ to it. best part of this karahi is that it is cooked without red chillies. It is simply a one pot dish where you keep adding things and it gets ready in 30-35 minutes. You can also try my Pakistani beef boti kebab and cheese garlic naan to add in your menu with chicken karahi.

also try

 

Afghani mutton dum pukht

 

Kashmiri mutton roghan josh

 

Special Lahori hareesa

Tips for making best chicken karahi

  • Do not cook chicken karahi on low flame unless you are cooking organic chicken. Chicken gets cooked very quickly and if you keep flame low, it will get over cooked and whole beautiful look of chicken karahi will be ruined.
  • Use fully ripened tomatoes. Hard tomatoes leave their chunks in gravy which doesn’t taste good at all. Gravy of chicken karahi should be thick and paste like where all the ingredients are fully mixed and blended.
  • Although nonstick wok is easier to use and wash but chicken karahi tastes best when cooked in iron wok. All the spices and gravy give beautiful aroma in iron wok and I personally recommend to serve it also in same wok.
  • Only use leg and thigh portion of chicken for this dish if you want to get best results. Chicken breast is very dry and does not tastes good in chicken karahi. You can add wings also.
  • Serve chicken karahi with fresh naan, yogurt mint sauce, and salad made of cucumber, onions, and tomatoes. Garnish it with finely chopped fresh coriander, ginger flakes, and Julian cut fresh green chillies.
https://www.youtube.com/watch?v=NSQsygppPnI&t=29s

PAKISTANI CHICKEN KARAHI WITH A DIFFERENT STYLE

Chicken karahi is undoubtedly the most popular dish in India and Pakistan. It is simply a one pot dish where you keep adding things and it gets ready in 30-35 minutes. Chicken karahi is always my first choice to make whenever there is a family gathering or friends’ dinner at home. It is one of the easiest dishes in my menu and one of the tastiest also. I also prefer making it so often because it is so irresistible that no one says ‘no’ to it.
Course Main Course
Cuisine Pakistani
Keyword chicken karahi, chicken karahi near me, chicken karahi pakistani, chicken karahi pakistani recipe, chicken karahi recipe, chicken karahi recipe pakistani, how to make chicken karahi, lahori chicken karahi, pakistani chicken karahi, pakistani chicken karahi recipe, what is chicken karahi, white chicken karahi
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 people

Ingredients

  • 2 kg chicken leg and thigh portion
  • 1 cup oil
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 cinnamon stick
  • ½ tbsp Black pepper corns
  • 1 tbsp dry roasted coriander seeds
  • 1 tbsp dry roasted cumin seeds
  • 1 kg diced tomatoes
  • 400 gm spring onion
  • 7 whole green chillies
  • 1 tbsp salt
  • 1 tbsp crushed black pepper
  • ½ cup yogurt

Instructions

  • In a mortar and pestle crush dry roasted cumin and coriander seeds.
  • In a wok add oil, ginger, and garlic paste. Fry them in oil until fragrant.
  • Add chicken, half crushed cumin and coriander seeds, one stick of cinnamon, and black peppercorns. Fry chicken for 5 minutes.
  • Add salt, tomatoes, spring onion, and green chillies in chicken.
  • Now add mustard seeds, nigella seeds, carom seeds, crushed black pepper, and lemon juice. Cover the wok and cook until tomatoes get soft.
  • When tomatoes get soft, add yogurt. Cook chicken on high flame until water dries and oil separates.
  • Garnish it with fresh coriander, green chillies, and finely chopped ginger.

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