CHICKEN KARAHI

Chicken Karahi is a simple flavourful semi-gravy from South Asia. It is made with steamed tomatoes, yoghurt, lots of spices and fresh ginger which makes it spicy and tangy. Karahi goes perfectly well with naan, roti or even plain white rice. It is cooked in a Karahi/Kadai which is nothing but a wok, hence the name of the dish is Karahi. You can make this with chicken, lamb or goat, the choice of meat is completely based on preference.

INGREDIENTS YOU WILL NEED:

• 1 Kg Chicken
• Oil ¼ cup
• 3 Large tomatoes
• 1 Sliced Onion (optional)
• Yogurt ¼ cup
• 1 tsp cumin seeds
• 1 tsp Ginger garlic paste
• 1 Bay leaf
• 2 Cloves
• 1 stick Cinnamon
• 2 cardamom
• Salt to taste
• 1 tsp Red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp pepper powder
• ¼ tsp turmeric powder
• ¼ tsp garam masala powder
• 4 Green chilies (for garnish)
• Sliced Ginger (for garnish)
• Chopped Coriander (for garnish)

HOW TO COOK CHICKEN KARAHI ?

It is made in a kadai/wok, if you do not have it do not be disappointed, you can make this in any pan that you may have in your kitchen. Firstly you will need to heat up the oil, oil plays such an important role in making any gravy delicious. In any Indian take away gravy you will always see red oil floating on top, so don’t be stingy and add enough oil to make this gravy delicious.

Once the oil is hot enough next you will need to saute the onions. But hold on Kadai does not have onions right? Well it depends, if you are making Indian style kadai then it does have onions and in case you are making Pakistani style kadai then it does not include onions.

Once the onions are tender you will need to add chicken, ginger garlic paste and all the whole spices and cook until the chicken changes its colour. Now cut 3 large tomatoes into halves and place them cut-side down, cover the lid and let the tomatoes steam. It will take about 8 to 10 minutes. Then you need to remove the skin of the tomatoes and crush them until they dissolve.

Adding the spices, that makes this gravy delicious

The most important thing that makes this gravy super delicious is the blend of spices, so we are going to add all of the powdered spices along with salt and cook for a few minutes before we add in the yoghurt. I did not really need to add any water since chicken released a lot of water, but just in case you need it you can add water as required. After adding the yoghurt we continue to cook until it turns into a semi-gravy. Remember chicken karahi does not have a lot of gravy so we cook it until most of the water is absorbed.

Finally add some garam masala and mix well. Garnish with some green chilies, sliced fresh ginger , chopped coriander and you are done.

HOW TO SERVE KARAHI?

Chicken karahi goes well with almost everything. My personal preference is I like to eat it with some warm naan or roti but you can eat this with some warm rice and it does not disappoint.

CAN I STORE AND REHEAT KARAHI?

Yes, you can store karahi in the refrigerator and reheat it as usual when ever you are ready to eat.

Print Recipe

CHICKEN KARAHI/KADAI

Lunch/ Dinner – South Asian

Serves: 4

Prep Time: 15 MINUTES – Cooking Time: 30 MINUTES – Total Time: 45 MINUTES

Chicken Karahi is a simple flavourful semi-gravy from South Asia. It is made with steamed tomatoes, yoghurt, lots of spices and fresh ginger which makes it spicy and tangy. Karahi goes perfectly well with naan, roti or even plain white rice. It is cooked in a Karahi/Kadai which is nothing but a wok, hence the name of the dish is Karahi. You can make this with chicken, lamb or goat, the choice of meat is completely based on preference.

Ingredients

• 1 Kg Chicken
• Oil ¼ cup
• 3 Large tomatoes
• 1 Sliced Onion (optional)
• Yogurt ¼ cup
• 1 tsp cumin seeds
• 1 tsp Ginger garlic paste
• 1 Bay leaf
• 2 Cloves
• 1 stick Cinnamon
• 2 cardamom
• Salt to taste
• 1 tsp Red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp pepper powder
• ¼ tsp turmeric powder
• ¼ tsp garam masala powder
• 4 Green chilies (for garnish)
• Sliced Ginger (for garnish)
• Chopped Coriander (for garnish)

Instructions

1

Step 1: Heat 1/4 cup oil in a wok/kadai. Once the oil is hot add sliced onions and sauté until they are tender. If you don't like onions in the kadai you can skip adding onions.

2

Step 2: Add Chicken, ginger garlic paste, cumin seeds, cardamom, cinnamon, cloves and bay leaf. Cook until the chicken changes its colour.

3

Step 3: Cut 3 large tomatoes into halves, place cut side down on top of the chicken. Cover the lid and steam the tomatoes, this will take about 8 to 10 minutes. Remove the skin of the tomatoes and crush them with a spatula until the tomatoes dissolve.

4

Step 4: Add the ground spices mentioned above along with salt to taste. Mix well and let it cook for about 8-10 minutes. Chicken released a lot of water so I dint need to add any water. If you feel you need to add some water go ahead and add a splash of water.

5

Step 5: Add 1/4 cup yoghurt, mix well and cook until the water reduces and you have a semi gravy.

6

Step 6: Garnish with garam masala, green chilies, sliced ginger, chopped coriander and the delicious chicken kadai is ready to enjoy. Serve with warm naan, roti or even plain rice.