How To Make Authentic Pakistani-Style Chicken Karahi
Pakistani Chicken Karahi comes together in under an hour. It's a tomato-based curry made with homemade masala and no yogurt.
Servings: 6 people
Calories:
Ingredients
Karahi
- 2 lbs chicken with bone
- homemade karahi masala click the link to get the Karahi masala recipe
- ⅓ cup olive oil extra virgin
- 3 tbsp ginger garlic paste
- ½ medium onion finely chopped
- 2 serrano peppers slit
- 4 tomatoes chopped
- 1 tbsp tomatoes paste
- ½ bunch cilantro roughly chopped
- 1 tbsp fresh lemon juice
- ¼ cup water
- 1 chicken stock cube Maggie chicken flavored bouillon
Whole Spices
- 2 green cardamom pods
- 1 black cardamom
- 1 cinnamon stick
Powdered Spices
- ½ tsp kosher salt or as needed
- a pinch garam masala powder
- 2 tsp coriander powder
Garnish
- cilantro finely chopped (for garnish)
- ginger (julienne) for garnish
Instructions
Karahi
- In a wok, on medium heat, add oil, and add in the slit seranno peppers, black cardamom, green cardamon pods, and cinnamon stick. Keep stirring as it sizzles for one minute.
- Next add the onion, sauté it until they get translucent (make sure they don't turn brown).
- Add ginger garlic paste and mix it for 30 seconds.
- Next add chicken and 3 tsp Homemade Karahi Masala, coriander powder, and Garam Masala powder and mix well for 2-4 minutes.
- Once the chicken is no longer pink (That's like 25% cooked).
- Add finely chopped tomatoes, and mix well.
- Cook it on medium heat for 7-10 minutes stirring occasionally until tomatoes are all infused. well with the chicken and the oil separates.
- Add 1 tbsp tomato paste, 3 tbsp homemade karahi masala, ½ tsp salt, 1 tbsp lemon juice, ¼ cup water, cilantro and chicken cube. Mix everything well.
- Now turn the stove on medium-low heat.
- Let it cook for 5-7 minutes.
- Cook it open it on low heat for 5 minutes.
- Mix it well.
- Garnish with ginger and cilantro.
- Squeeze fresh lemon on top.
- Serve it hot with naan.