Chicken Karahi Recipe | Chicken Kadai/Karhai Recipe
Chicken Karahi (or Chicken Kadai) is a popular and a fragrant curry in Pakistan. With just a little chopping and some hands off simmering time, you can have a dinner on the table in 30 minutes! Grab some fluffy Naan and get ready to dig in!
Ingredients
- Chicken 1-1.3 kg, karhai cut pieces
- Oil or ghee 1 cup
- Bay leaf 1
- Black cardamom 2
- Star anise 1
- Black peppercorns 6
- Garlic paste 2 tbsp
- Ginger paste 2 tbsp
- Salt to taste
- Tomatoes 5 large, cut into half
- Water 1/2 cup
- Yoghurt 1/2 cup
- Red chili powder 1 tsp or more to taste
- Garam masala 1.5 tsp
- Lemon juice 2-3 tsp
- Ginger, julienne cut, 1 tbsp
- Fresh coriander 2 tbsp
- Fresh green chilies 3-4 or to taste
Preparation
- Heat oil in a karahi and add bay leaf, star anise, black peppercorns and black cardamoms. Fry until aromatic.
- Now turn the flame high and add the chicken pieces and cook on high until the chicken changes its colour (turns white).
- Add ginger paste and garlic paste and cook on high until the chicken turns golden brown.
- NOTE: Keep the flame on high so that the chicken does not release its moisture, otherwise the chicken will be dry once ready.
- Now add salt and mix. Reduce the heat to medium.
- Put halved tomatoes on the chicken (skin side up), make sure you squeeze them a bit using hand so that they become soft and cook quickly, add water, cover and cook on medium for 15 minutes or until the tomatoes are cooked.
- NOTE: Flame should be medium and not low. This is because tomatoes release a lot of moisture and if the flame is low, it will take more than 30 minutes to evaporate all that water and this will make the chicken tough.
- Remove the tomato peels using a tong, mix the tomato pulp into the gravy. Add yogurt, red chili powder, garam masala and lemon juice. Mix until everything is well blended.
- Sprinkle julienne cut ginger, fresh coriander and chopped green chilies. Do not mix. Cover, turn the flame low and cook for 15-20 minutes until the chicken is fully cooked and ready to eat.
- Turn off the flame, sprinkle 1/2 tsp of garam masala, green chilies, fresh coriander and julienned ginger.
- Serve this yummilicious chicken karahi with naan and mint raita. Enjoy!
Chicken Karahi Recipe
Ingredients
- Chicken 1-1.3 kg karhai cut pieces
- Oil or ghee 1 cup
- Bay leaf 1
- Black cardamom 2
- Star anise 1
- Black peppercorns 6
- Garlic paste 2 tbsp
- Ginger paste 2 tbsp
- Salt to taste
- Tomatoes 5 large cut into half
- Water 1/2 cup
- Yoghurt 1/2 cup
- Red chili powder 1 tsp or more to taste
- Garam masala 1.5 tsp
- Lemon juice 2-3 tsp
- Ginger julienne cut, 1 tbsp
- Fresh coriander 2 tbsp
- Fresh green chilies 3-4 or to taste
Instructions
- Heat oil in a karahi and add bay leaf, star anise, black peppercorns and black cardamoms. Fry until aromatic.
- Now turn the flame high and add the chicken pieces and cook on high until the chicken changes its colour (turns white).
- Add ginger paste and garlic paste and cook on high until the chicken turns golden brown.
- NOTE: Keep the flame on high so that the chicken does not release its moisture, otherwise the chicken will be dry once ready.
- Now add salt and mix. Reduce the heat to medium.
- Put halved tomatoes on the chicken (skin side up), make sure you squeeze them a bit using hand so that they become soft and cook quickly, add water, cover and cook on medium for 15 minutes or until the tomatoes are cooked.
- NOTE: Flame should be medium and not low. This is because tomatoes release a lot of moisture and if the flame is low, it will take more than 30 minutes to evaporate all that water and this will make the chicken tough.
- Remove the tomato peels using a tong, mix the tomato pulp into the gravy. Add yogurt, red chili powder, garam masala and lemon juice. Mix until everything is well blended.
- Sprinkle julienne cut ginger, fresh coriander and chopped green chilies. Do not mix. Cover, turn the flame low and cook for 15-20 minutes until the chicken is fully cooked and ready to eat.
- Turn off the flame, sprinkle 1/2 tsp of garam masala, green chilies, fresh coriander and julienned ginger.
- Serve this yummilicious chicken karahi with naan and mint raita. Enjoy!