Chicken Karahi

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 tablespoon garlic paste 1 tablespoon garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh coriander leaves, chopped (for garnish) Fresh coriander leaves, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a karahi or a deep skillet over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the ginger paste and garlic paste, and cook for a minute until fragrant.
4. 4.
   Add the chicken pieces and cook until they are lightly browned.
5. 5.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
6. 6.
   Sprinkle the spice mixture over the chicken and mix well to coat the chicken evenly.
7. 7.
   Add the tomato puree and green chilies to the karahi and stir well.
8. 8.
   Cover the karahi and let the chicken cook on low heat for about 20-25 minutes, or until the chicken is cooked through and tender.
9. 9.
   Garnish with fresh coriander leaves and serve hot with naan or rice. Squeeze some lemon juice over the chicken before eating for an extra tangy kick.

Treat your ingredients with care...

• Chicken — Make sure to use bone-in chicken pieces for maximum flavor and tenderness.
• Tomatoes — If fresh tomatoes are not available, you can use canned tomato puree as a substitute.
• Green chilies — Adjust the number of green chilies according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For an extra smoky flavor, you can cook the chicken karahi on a charcoal grill instead of a stovetop.
• If you prefer a thicker gravy, you can add a tablespoon of yogurt towards the end of cooking.
• Serve the chicken karahi with a side of raita (yogurt sauce) and pickled onions for a complete Pakistani meal experience.
• Leftover chicken karahi can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Experiment with different cuts of chicken, such as boneless thighs or drumsticks, to find your preferred texture and taste.

Serving advice

Serve the Chicken Karahi hot with naan bread or steamed rice. Garnish with fresh coriander leaves and squeeze some lemon juice over the chicken for an extra burst of flavor.

Presentation advice

Transfer the Chicken Karahi to a serving dish and sprinkle some chopped coriander leaves on top. Serve it in the traditional karahi utensil for an authentic touch.