Chicken Karahi: A Flavourful Spicy Dish with Rich Aromatic Flavours
Chicken Karahi is a popular and flavourful dish originating from Pakistan. The name “Karahi” refers to the traditional, thick-walled wok used in cooking this dish. Known for its rich and aromatic flavours, chicken pieces are cooked in a spicy, tangy tomato-based gravy infused with the warm spices of cumin, coriander, and garam masala. Fresh ginger, garlic, and green chillies add depth and heat, while garnishes of fresh cilantro and ginger slivers provide a refreshing finish. Perfect for a family meal or a gathering with friends, Chicken Karahi can be served with naan, roti, or steamed rice.
Ingredients Used For Chicken Karahi
Chicken Karahi:
Sunflower Oil: Used for frying the chicken and sautéing the onions. Sunflower oil has a high smoke point, making it suitable for high-heat cooking without imparting unwanted flavours.
Red Onion: Adds sweetness and depth of flavour to the dish. It’s thinly and sautéed to release its natural sugars and aromatics.
Ginger and Garlic Paste: Provides a flavourful base for the dish. Ginger adds a warm, spicy flavour while garlic adds depth and pungency. Mixing them into a paste ensures even distribution of flavour throughout the dish.
Chicken: The star ingredient of the dish. Chicken pieces are browned to develop flavour and texture before being simmered in the spicy tomato-based gravy.
Chopped Tomatoes: Tomatoes are the the gravy base, providing acidity and sweetness..
Cumin Powder: Adds earthy and nutty flavour notes to the dish. Cumin is a common spice used in Pakistani cuisine for its aromatic properties.
Coriander Powder: Adds a citrusy, floral flavour to the dish. Ground coriander complements the other spices and adds complexity to the flavour profile.
Garam Masala: A blend of warm spices such as cinnamon, cloves, and cardamom. It adds warmth and depth to the dish, enhancing its aromatic profile.
Red Chili Powder: Provides heat and colour to the dish. Adjust the amount according to your spice preference.
Turmeric Powder: Adds a vibrant yellow colour and subtle earthy flavour to the dish. It also has antioxidant and anti-inflammatory properties.
Salt: Enhances the flavours of the other ingredients and balances the dish’s overall taste.
Alternative Ingredients
Oil: You can substitute sunflower oil with any neutral-flavoured oil with a high smoke point, such as vegetable oil or canola oil.
Onion: If red onions are not available, you can use yellow or white onions as a substitute.
Chicken: You can use bone-in or boneless chicken pieces or even other meats like lamb or beef for variation.
Ginger and Garlic Paste: If you don’t have ginger and garlic paste, you can finely mince fresh ginger and garlic cloves as a substitute.
Chopped Tomatoes: Fresh tomatoes can be used instead of canned tomatoes. Blanch, peel, and chop ripe tomatoes.
Spices: Feel free to adjust the spice quantities according to your taste preferences. For extra aroma, you can also add whole spices like cloves, cinnamon, and cardamom.
Garnishes: Fresh cilantro and ginger are traditional garnishes, but you can also use mint leaves or green chillies for added flavour and heat.
Preparation Tips For Chicken Karahi
- Ensure the chicken pieces are evenly sized for uniform cooking.
- Browning the chicken adds flavour, so don’t rush this step.
- Stir the spices well into the gravy to evenly distribute the flavours.
- Adjust the cooking time based on the size of the chicken pieces to ensure they are fully cooked.
- Taste and adjust the seasoning before serving, adding more salt or spices if necessary.
Serving Tips For Chicken Karahi
- Serve Chicken Karahi hot, garnished with fresh cilantro and julienned ginger.
- Accompany with naan bread, roti, or steamed rice for a complete meal.
- Offer side dishes like raita (yoghurt dip) or salad for freshness and contrast.
Chicken Karahi
Ingredients
- ¼ cup sunflower oil
- 1 large red onion, sliced
- 2 tbsp ginger & garlic paste
- 1 kg chicken, cut into pieces
- 4 tomatoes, diced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 1 ½ tsp salt
- 3 green chilli, sliced
Garnish
- handful cilantro
- 1 inch ginger root, thinly julienned
Instructions
- Heat ¼ cup sunflower oil in a large pot over medium heat. Add the chicken pieces, season with 1tsp. salt, and fry until browned. Remove the chicken from the pot and set aside.
- In the same pot, add the finely chopped onion and sauté on medium heat until translucent. Add ginger and garlic paste and fry until fragrant.
- Add the browned chicken back to the pot. Stir in the chopped tomatoes, cumin powder, coriander powder, garam masala, red chilli powder, turmeric powder, half a teaspoon salt, green chilli, and chopped coriander. Mix well to combine all the ingredients. Add ½ cup water.
- Cover the pot and simmer on medium heat for 20 minutes, stirring occasionally to prevent sticking. Ensure the chicken is cooked through.
- Uncover the pot and increase the heat to medium-high. Continue cooking for another 5-10 minutes until the curry thickens to your desired consistency.
- Serve the chicken karahi in a bowl. Garnish with cilantro and thinly julienned ginger root. Enjoy with naan or rice.
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