Best 4 Karahi Chicken Recipes
Karahi chicken, a staple of Pakistani cuisine, is celebrated for its bold flavors and vibrant red hue. Originating from the Khyber Pakhtunkhwa region, this dish is traditionally cooked in a karahi, a wok-like vessel, over an open flame. The chicken is marinated in a mixture of yogurt, ginger-garlic paste, red chili powder, coriander powder, cumin powder, and garam masala, then cooked with tomatoes, onions, and green chili peppers. The result is a succulent, tender chicken enveloped in a rich, spicy gravy. This article offers three variations of karahi chicken: a traditional recipe, a dhaba-style recipe featuring a fiery red gravy, and a white karahi recipe with a creamy, nutty sauce. Whether you prefer your karahi chicken fiery or mild, with or without cream, these recipes provide a diverse selection to tantalize your taste buds.
Here are our top 4 tried and tested recipes!
PAKISTANI CHICKEN KARAHI
This dish gets its name from a karahi, a flat open pot used a lot in Pakistani and Indian cooking. In spite of its name, this recipe can be made in any pot. My mom came up with this recipe; it's a little spicy (by Pakistani standards), but simple and foolproof. Serve with naan bread.
Provided by creativecookie
Categories World Cuisine Recipes Asian Pakistani
Time 1h6m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
- Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 9.5 g, Cholesterol 61.4 mg, Fat 33.4 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 5.8 g, Sodium 698.2 mg, Sugar 5.5 g
ONE-POT PAKISTANI CHICKEN KARAHI
A very popular and easy Pakistani chicken dish cooked in tomatoes and spices. Serve with naan and plain yogurt.
Provided by rnajm
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 52m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a stock pot over medium heat. Add garlic and ginger; cook until fragrant, about 2 minutes. Add chicken pieces, tomatoes, salt, and red pepper flakes. Cover and cook over high heat, stirring every 5 minutes, until mixture has thickened, about 20 minutes. Add green chiles and water; cook and stir, uncovered, until water mostly evaporates, about 15 minutes more. Top with cilantro leaves.
Nutrition Facts : Calories 693.8 calories, Carbohydrate 7.6 g, Cholesterol 194 mg, Fat 44.8 g, Fiber 1.7 g, Protein 62.7 g, SaturatedFat 10.9 g, Sodium 782.1 mg, Sugar 3.7 g
KARAHI CHICKEN
Chicken is brought alive with this simple tomato-based spicy sauce that is added last-minute for a quick-to-cook curry. I love this from my local takeaway.
Provided by English_Rose
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the karahi curry sauce: heat the oil in a pan, add the onions, garlic and chillies and fry over a medium heat for approximately 10 minutes or until the onions are caramelised.
- Add the cumin, coriander, turmeric, salt and garam masala and stir. Mix in the ginger and pureed tomatoes and cook for 1 minute, stirring. Add the water and cook for about 5 minutes or until the oil surfaces. Remove from the heat and keep warm.
- For the chicken: heat the oil in a wok or heavy-based frying pan and add the chicken. Stir-fry over a medium heat for 8-10 minutes or until the chicken is golden brown all over. Stir in the karahi curry sauce and simmer for 2-3 minutes. Garnish with cilantro leaves.
CHICKEN KARAHI
This spicy dish is a Punjab favorite. Remember, spicy does not necessarily mean HOT!
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat or once the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the tomatoes, salt, chili powder, green chili, ground cumin and turmeric.
- Turn up the heat and further cook for another 1 minute then put in the chicken. It is very crucial that spices are mixed within the pan at this point to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices.
- Turn down the heat slightly and stir in the garam masala and fenugreek and cook for a further 5 minutes, also adding in the bell pepper stirring now and again. Serve sprinkled with green coriander.
Tips:
- To make the chicken more tender, marinate it in yogurt and spices for at least 30 minutes before cooking.
- If you don't have a karahi, you can use a large skillet or Dutch oven.
- Be careful not to overcrowd the pan when cooking the chicken. This will prevent it from cooking evenly.
- Cook the chicken over medium-high heat until it is browned on all sides. This will help to seal in the juices and prevent the chicken from drying out.
- Add the vegetables and cook until they are tender. You can adjust the cooking time depending on the vegetables you are using.
- Stir in the yogurt and cream and cook for a few minutes until the sauce has thickened.
- Serve the karahi chicken with rice, naan, or roti.
Conclusion:
Karahi chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender chicken, flavorful vegetables, and creamy yogurt sauce is sure to please everyone at the table. With a few simple tips, you can make a delicious karahi chicken that will impress your family and friends.
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