Chicken karahi is one of the most famous Pakistani dishes. Originally from the Punjab region, over time it has also spread to northern India, England and America. Spicy recipe, simple and customizable, it is possible to prepare the chicken and the accompanying vegetables in less than 30 minutes.
Ingrediants
Traditional Pakistani karahi chicken
- 2, 2 kg of chicken cut into bite-sized pieces
- 3-4 large diced tomatoes (you can replace them with a 350g box of diced tomatoes)
- Small piece (about 3 cm) of peeled and grated fresh ginger
- 2-3 cloves of minced garlic
- 2-4 green seedless chillies, chopped
- 1 large spoonful of vegetable oil or ghee
- 1 tablespoon chopped cilantro or parsley
Recommended spices
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1 teaspoon of salt
- ½ teaspoon of red pepper flakes
- ½ teaspoon of turmeric
- 1 teaspoon of garam masala
- ½ teaspoon of dried fenugreek
Variants of North and West India
- Ingredients provided by the traditional recipe +
- 1 green pepper
- 1 medium yellow onion
Steps
Method 1 of 2: Make Traditional Karahi Chicken
Step 1. Peel and finely chop the garlic and ginger
Start by preparing 2 cloves of garlic and a 3 cm piece of fresh ginger, but you can change the doses to suit your personal taste.
You can also make a garlic and ginger paste using a mortar and pestle until smooth. This way the dish will have a slightly more traditional touch
Step 2. Wash the chicken, dry it and cut it into bite-sized pieces
While it may seem like an unimportant step, don't skip it. The meat cannot brown until it has eliminated all the water, so washing and drying the chicken allows you to prepare an even tastier dish. Cut the chicken breast into bite-sized pieces of about 3 to 5 cm and set aside. Make sure they are all roughly the same size.
Step 3. Cut and remove seeds from 2-4 green chillies (the amount to use varies according to taste)
Serrano and jalapeño are among the most used in Western cuisines. Cut them lengthwise, remove the seeds and chop them.
- The seeds are the hottest part of chillies, so if you add them the flavor will be really pungent.
- Wash your hands with soap and water after preparing the peppers, especially before touching your eyes.
Step 4. In a large high-sided skillet or wok, heat the oil over medium-high heat
The high sides contain the liquid and ensure even cooking. If possible, the ideal would be to use a kadai, a wok originating from Pakistan and the north of India perfect for karahi chicken.
Step 5. Cook the garlic and ginger for 10-30 seconds, until they start to smell, spreading it throughout the kitchen
Make sure you've completed the previous steps so the garlic and ginger don't burn.
Step 6. Place the chicken in the pan, stir it to coat it well and cook for 1-2 minutes per side or until the entire surface is golden brown
Your goal should be to brown the outside of the chicken, bringing out the flavor to the maximum. Remember that cooking takes place very quickly: to prevent the ingredients from burning, stir them constantly.
Step 7. Turn the gas to medium-low heat and add all the spices except fenugreek and garam masala
Many spices need heat to release their full flavor, a process called "roasting". This is a step in many Indian and Pakistani dishes, but be careful: 10-20 seconds is enough, otherwise the spices will start to burn.
If you are concerned about burning the spices, add them along with the tomatoes in the next step
Step 8. Add the tomatoes, stir and cover the pot for 15-20 minutes
The chicken should be covered by the liquid for about one half, so that the sauce allows it to finish cooking over a low heat. Add a few drops of water or milk in case the mixture is thickening too much. If you are using garam masala and fenugreek, incorporate them now.
- When a dish is simmered, bubbles form on the surface, but it is not boiled.
- While cooking, stir 2 or 3 times, but you can also leave the lid on the pot until the end to maintain a good level of humidity.
Step 9. Remove the lid and cook for another 5 minutes, until the desired density is reached
If you added milk or water, it may take 10 minutes. In any case, the time required to thicken the dish varies according to one's tastes. If you like thick curry, let it cook longer. If you'd like it to be more like a broth, allow for 4 or 5 minutes.
Step 10. Garnish with chopped fresh cilantro or parsley and serve
This dish is often served with cereals, but it can also be enjoyed on its own. Remember that karahi chicken goes great with:
- Naan bread;
- Roti;
- Chapati;
- Rice.
Method 2 of 2: Prepare Variations
Step 1. Before cooking the garlic and ginger, cut an onion into cubes and let it brown in the boiling oil for 2 to 3 minutes
This allows you to prepare a variant typical of North India. The onion adds a sweet and savory note.
Step 2. Cut a green pepper into approximately 1.5cm cubes and add it along with the tomatoes so it can cook in the liquid, while preventing it from becoming too soft
This step is also typical of the North Indian variant.
Step 3. If you want to avoid pieces of whole tomatoes remaining on the plate, puree them with a blender
It is not necessary, but some people prefer the karahi chicken sauce to be completely smooth. If this is your case, pass the tomatoes, even if it is not mandatory.
If you want the sauce to be perfectly smooth (a feature that is given a lot of weight in some restaurants), you can remove the chicken once it is cooked. Blend it until you get a homogeneous mixture. Then, add the chicken again and serve
Step 4. For a creamier, slightly less spicy sauce, add ½ cup of bechamel or cashew
The dish will have a richer texture and a less intense flavor. Some recipes involve using a cream, but this is probably an ingredient added later from Indian and Western cuisine, as this is reminiscent of the preparation of chicken tikka masala. The cream is added together with the tomatoes. Stir until you get a smooth, homogeneous sauce, then cook as usual.
For a slightly pungent flavor, you could also add ½ cup of plain yogurt
Step 5. To enjoy a completely different dish without looking for a new recipe, replace the chicken with lamb or beef, provided you cut the meat into bite-sized pieces that cook quickly
Prepare them just like you would prepare chicken.
