Pakistani
Chicken karahi
A richly spiced dinner for four.
- 42minutes
- 9servings
- 456kcal each
- 41gprotein
Ingredients
The amounts here and inside every step follow this number.
- Chicken 1.8 kg
- Tomatoes 11 medium
- Yogurt 338 g
- Cooking oil 6½ tbsp
- Ginger garlic paste 4½ tbsp
- Green chilies 6½
- Fresh coriander 1¼ bunches
- Garam masala 2¼ tsp
- Red chili powder 2¼ tsp
From the cupboard
- Salt, about 2¼ teaspoons or to taste
- A splash of water if needed
What you will need
Karahi or wide heavy pan, Wooden spoon, Knife and chopping board, Small bowl for yogurt
Method
-
1
Prepare everything 10 min
Cut the chicken into medium pieces if not already cut. Cut the tomatoes into quarters, slit the green chilies lengthwise and chop the coriander. Whisk the yogurt in a bowl until smooth so it does not split later.
In this step
- Chicken1.8 kg
- Tomatoes11 medium
- Yogurt338 g
- Green chilies6½
- Fresh coriander1¼ bunches
Ready when: All ingredients are cut and ready next to the stove.
-
2
Sear the chicken 7 min
Heat the oil in the karahi on high heat. Add the chicken and a pinch of salt. Spread the pieces out and let them sit for 1 minute before stirring, then keep turning them.
In this step
- Chicken1.8 kg
- Cooking oil6½ tbsp
Ready when: The chicken turns white on all sides with light golden spots.
-
3
Add garlic, ginger and tomatoes 7 min
Add the ginger garlic paste and stir for 1 minute. Add the tomatoes, cover with a lid and cook for 5 minutes so they soften. Then remove the lid and pull out the loose tomato skins with tongs.
In this step
- Tomatoes11 medium
- Ginger garlic paste4½ tbsp
Ready when: Tomatoes are soft and can be mashed with the spoon.
-
4
Cook the masala 8 min
Add the chili powder and the rest of the salt. Keep stirring and pressing the tomatoes into the chicken. If it starts sticking, add 4½–6½ tablespoons of water.
In this step
- Red chili powder2¼ tsp
Ready when: The masala looks thick and glossy and oil shines at the edges.
-
5
Add yogurt and simmer 10 min
Turn the heat to low. Add the whisked yogurt a little at a time while stirring. Cover and cook gently, stirring every few minutes.
In this step
- Yogurt338 g
Ready when: Cut a thick piece: the meat is white inside with no pink juices.
-
6
Finish and rest 3 min
Sprinkle the garam masala, add the green chilies and half the coriander. Turn off the heat, cover and rest for 3 minutes. Top with the rest of the coriander and serve with roti or naan.
In this step
- Green chilies6½
- Fresh coriander1¼ bunches — half now, half to finish
- Garam masala2¼ tsp
Ready when: The aroma is strong and the oil sits on top.
Cook Chicken karahi from what you already have.
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