Dhaba Chicken Karahi – Pakistani

Dhaba Chicken Karahi - Pakistani

Dhaba Chicken Karahi – Pakistani

Dhaba Chicken Karahi - Pakistani

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Sarah- I’m back with a new recipe. This is ultimate Mahrani (queen) of Karahis It’s my Dhaba  Chicken Karahi Recipe- Pakistani Style. I consider Mutton Karahi the king of Karahi recipes. Chicken Karahi is a dish from North Indian and Pakistani cuisine. The Pakistani version doesn’t have onion while North Indian version has bell pepper. Karahi has a lot of different version, some people even make it paneer. My Dhaba Style Chicken Karahi is to die for. It’s legit extremely delicious and flavorful. It will keep everyone wanting for seconds and thirds or maybe forths and fifths.

Dhaba Chicken Karahi - Pakistani

WHAT IS KARAHI?

Dhaba Chicken Karahi  is chicken wrapped around a tomato based curry but you don’t want to include a lot of tomatoes, just the right amount. Although you’re going to include some tomato paste as well.  However, you should let the seasonings and spices do their chemistry in order to bring an authentic and that dhaba  flavor to your table. This recipe requires only 2 tomatoes.

Dhaba Chicken Karahi - Pakistani

HOW TO PREPARE DHABA STYLE CHICKEN KARAHI – PAKISTANI STYLE?

In a fry pan, on medium heat, dry roast dried red pepper, corinander seeds, black peppercorn, cumin seeds. Cool it down for 5 minutes and crush them in a mortar & pestle. Set aside. Now let’s cook the Karahi part.

Dhaba Chicken Karahi - Pakistani

HOW TO COOK DHABA STYLE CHICKEN KARAHI – PAKISTANI STYLE?

In a wok, add oil, and add in the slit seranno peppers, black cardamom, green cardamon pods, cinnamon stick and sauté it. Next add the onion, sauté it until they get translucent. Ginger garlic paste and mix it. Next add chicken Karahi Masala (that you made earlier) and mix well. Next add tomatoes. Add 2 tbsp tomato paste, 1 tbsp ginger and garlic paste, add 1-1/2 tsp of karahi masala, 2 tsp red chili powder, salt, 1 tbsp lemon juice, garam masala powder, cilantro, water, chicken cube and coriander powder . Mix everything well. Now add the remaining of the Karahi masala and mix well. Add 1 more tbsp tomato paste and mix well. Cook it open it on medium heat for 5 minutes. Mix well and cover it and turn your stove on low for 7 minutes. add 1/2 cup of water. Mix it well.

Dhaba Chicken Karahi - Pakistani

Dhaba Chicken Karahi – Pakistani is one of mine best recipes. I’m extremely proud of it. We have a lot of Pakistani traditional recipes on our blog like: Authentic Kofta Curry (Meatball Curry) , Authentic Mutton Karahi , and  Paya Curry (Mutton Trotters)  . If you have any questions about our recipes, techniques, recipe request, or you just want to say hi! Please feel free to message us and As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too, @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.

Dhaba Chicken Karahi - Pakistani

 


Dhaba Chicken Karahi - Pakistani Style

Dhaba Chicken Karahi - Pakistani Style is a tomato based curry but you don’t want to include a lot of tomatoes, just the right amount. The seasonings and spices do their chemistry in order to bring an authentic flavor to your table.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian, Pakistani
Keyword: chicken karahi

Ingredients

Karahi Masala

  • 2 tsp coriander seeds
  • 2 dried long red pepper break apart
  • 1/2 tsp black peppercorns
  • 2 tsp cumin seeds

Karahi

  • 1 lbs chicken with bone
  • 3 tbsp olive oil extra virgin
  • 4 tbsp ginger garlic paste
  • 2 serrano peppers slit
  • 1 cinnamon stick
  • 2 green cardamom pods
  • 2 black cardamom
  • 2 tomatoes chopped
  • 3 tbsp tomatoes paste
  • 1 tsp red chili powder
  • 1/2 bunch cilantro roughly chopped
  • salt
  • 2 tsp coriander powder
  • 1 tbsp fresh lemon juice
  • 1-1/4 cup water
  • 1 chicken stock cube Maggie chicken flavored bouillon
  • cilantro finely chopped (for garnish)
  • fresh lemon juice (for garnish)
  • ginger (julienne) for garnish

Instructions

Masala Karahi

  • In a fry pan, on medium heat, dry roast dried red pepper, corinander seeds, black peppercorn, cumin seeds. Cool it down for 5 minutes and crush them in a mortar & pestle. Set aside. 

Karahi

  • In a wok, on medium heat, add oil, and add in the slit seranno peppers, black cardamom, green cardamon pods, cinnamon stick and sauté it for 2 minute (it will sizzle).
  • Next add the onion, sauté it until they get translucent (make sure they don't turn brown).
  • Add 3 tbsp ginger garlic paste and mix it for 30 seconds.
  • Next add chicken and 3 tsp Karahi Masala (that you made earlier) and mix well for 2-4 minutes.
  • Once the chicken is no longer pink (That's like 25% cooked).
  • Add 2 finely chopped tomatoes, and mix well.
  • Cook it on medium heat for 5 minutes stirring occasionally.
  • Now turn the stove on low for the next step.
  • Add 2 tbsp tomato paste, 1 tbsp ginger garlic paste, add 1-1/2 tsp of karahi crushed masala, 2 tsp red chili powder, salt, 1 tbsp lemon juice, garam masala powder, 1/2 bunch cilantro, water, chicken cube, and coriander powder . Mix everything well.
  • Now Turn the stove on medium heat.
  • Let it cook for 5 minutes.
  • Now add the remaining of the Karahi masala(that we made earlier) and mix well. 
  • Add 1 more tbsp tomato paste and mix well.
  • Cook it open it on medium heat for 5 minutes. 
  • Mix well and cover it and turn your stove on low for 7 minutes. 
  • Add 1/2 cup of water.
  • Mix it well.
  • Garnish with ginger and cilantro. 
  • Squeeze fresh lemon on top. 
  • Serve it hot with naan.
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