Chicken Karahi is a beloved dish in South Asian cuisine, known for its rich flavors and aromatic spices. Originating from Pakistan and North India, this dish has captivated taste buds across the globe. The name “Karahi” comes from the traditional wok-like cooking pot used to prepare this dish, giving it a unique, deep flavor. Let’s dive into the history, ingredients, and a detailed recipe to bring this delightful dish to your kitchen.

The Origins of Chicken Karahi

Chicken Karahi has its roots in the bustling streets of Lahore, Pakistan, where it is a staple in many households and a highlight in local eateries. Traditionally cooked in a karahi, a round, deep cooking pot similar to a wok, this dish is known for its quick preparation and the ability to lock in intense flavors.

Ingredients that Make the Magic

What sets Chicken Karahi apart is its simplicity in ingredients yet complexity in flavor. Fresh chicken, ripe tomatoes, aromatic spices, and a generous amount of ginger and garlic form the base of this dish. The use of green chilies and fresh coriander enhances the overall taste, making it a tantalizing experience for the palate.

Chicken Karahi

A Step-by-Step Guide to Making Chicken Karahi

Now that we’ve set the stage, let’s move on to the recipe. Here’s how you can make this delectable dish at home:

Ingredients:

  • Chicken:
    • 1 kg (about 2.2 lbs.) bone-in chicken, cut into medium-sized pieces
  • For Cooking:
    • 4 tbsp oil or ghee
    • Yogurt ½ cup
    • 1 large onion, finely sliced
    • 2 large tomatoes, chopped
    • 1 tbsp ginger-garlic paste
    • 2-3 green chilies, sliced
    • 1 tbsp tomato paste (optional, for deeper color and taste)
  • Spices:
    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1 tsp cumin powder
    • 1 tsp red chili powder (adjust to taste)
    • 1/2 tsp turmeric powder
    • 1/2 tsp garam masala powder
    • Salt to taste
  • Garnish:
    • Fresh coriander leaves, chopped
    • Ginger, julienned
    • Lemon wedges
Chicken Karahi

Instructions:

  1. Heat the Oil:
    • Begin by heating oil or ghee in a large karahi (wok) or a deep skillet over medium-high heat.
  2. Sauté Onions:
    • Add the sliced onions and sauté until they turn golden brown.
  3. Cook the Chicken:
    • Introduce the chicken pieces to the karahi and cook until they turn white and start to brown slightly.
  4. Add Ginger-Garlic Paste:
    • Add the ginger-garlic paste and cook for another 2-3 minutes until the raw smell disappears.
  5. Tomatoes and Spices:
    • Add the chopped tomatoes and green chilies. Cook until the tomatoes become soft and mushy.
    • Add cumin seeds, coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Mix well.
  6. Simmer:
    • Cover the karahi and let it simmer on low heat for about 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
  7. Tomato Paste (Optional):
    • For a richer color and taste, add the tomato paste and cook for another 5 minutes.
  8. Garnish:
    • Sprinkle garam masala powder over the dish and mix well.
    • Garnish with fresh coriander leaves and julienned ginger.
  9. Serve:
    • Serve hot with naan, roti, or steamed rice. Squeeze fresh lemon juice over the top if desired.
Chicken Karahi

The Final Touch

Chicken Karahi is more than just a meal; it is an experience that brings together the warmth of home-cooked food and the excitement of exotic flavors. Whether you’re a seasoned cook or a kitchen novice, this recipe is sure to impress and become a staple in your culinary repertoire.

So, gather your ingredients, heat your karahi, and embark on a flavorful journey with Chicken Karahi. Enjoy the vibrant taste of this South Asian classic, and let it become a beloved dish in your home, just as it is in many others around the world.

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