Restaurant style chicken karahi
Restaurant style chicken karahi is a very popular dish in Pakistani cuisine. Chicken is fried and then cooked with tomato gravy and spice.
Servings: 8
Calories: 361kcal
Equipment
- 1 wok, karahi or pan
Ingredients
- 2.2 lbs Chicken cut into 16 pieces 1KG
- ¾ cup oil
- 5 medium tomatoes cut into halves
Spices
- 1 tsp Red chili
- 1 tsp salt or to taste
- 1 tsp red chili flakes
- 1 tsp Cumin powder
- 1 tbsp Coriander powder
- 1.5 tsp Ginger paste
- 1.5 tsp Garlic paste
- 1 tbsp Dry roasted cumin coriander powder
- 1 tbsp Shan karahi masala optional (use at the end)
Garnish
- 1 inch Ginger for garnish thinly sliced
- 1-2 Green chilies thinly sliced optional
Instructions
- Heat oil in a wok or a pan, then add chicken. Make sure the oil is not too hot, or it will splatter
- Fry your chicken over high heat, stirring it often until it changes color and turns light brown. This step will take 7-8 minutes over medium heat.
- Now add ginger-garlic paste and cook for another 3-4 minutes.
- Add all the spices except for dry-roasted cumin-coriander powder and karahi masala (if using any). Mix everything and cook for another 2 minutes.
- Cut the tomatoes in half and layer them on top of the chicken. Cover and cook for 10 minutes over medium-low heat or until the tomatoes are soft. If your chicken is too dry, you can add a splash of water.
- After 10 minutes, take the lid off and peel the skin off the tomatoes with the help of tongs. It will easily come off.
- Break down the tomatoes with the help of a wooden spoon to make the gravy. Cook on medium-high heat for another 10 minutes, or until the gravy is thick and the oil separates.
- Now add dry roasted cumin-coriander powder and karahi masala (if using any) and mix.
- Garnish with sliced ginger and green chilies.
Video
Notes
- These measurements are for 1 kg of bone in chicken.
- I used fresh tomatoes to make the gravy. You can also use tomato puree.
- Serve this chicken karahi with naan or white rice.
- To make dry-roasted cumin-coriander powder. Add them to a pan and put the pan on the stove. Roast the seeds until they are fragrant and slightly change color, then cool them down and grind them.
- Optional, but if you want to enhance the flavors even more, add 1 tbsp of store-bought chicken karahi masala.
Nutrition
Calories: 361kcal | Carbohydrates: 5g | Protein: 13g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 379mg | Potassium: 361mg | Fiber: 2g | Sugar: 2g | Vitamin A: 789IU | Vitamin C: 13mg | Calcium: 28mg | Iron: 1mg