Pakistani Chicken Karahi
Authentic Pakistani dish bursting with aromatic spices and tender chicken. A restaurant-style dish easily recreated at home, balancing fresh ingredients and bold spices cooked in a karahi (wok).
Ingredients
- 2 lbs chicken cut into medium-sized pieces
- 4 medium tomatoes finely chopped
- 1/4 cup cooking oil or ghee
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2-3 green chilies sliced
- 1 tablespoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- Salt to taste
- Fresh cilantro for garnishing
- Julienned ginger for garnishing
Instructions
- Heat oil in a karahi or deep pan over medium-high heat. Add chicken pieces and sauté until they start changing color (about 5 minutes).
- Add ginger and garlic paste. Cook for 2-3 minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and start releasing oil from the sides (about 10-12 minutes).
- Stir in coriander powder, red chili powder, cumin powder, and salt. Mix well.
- Cover and cook on medium-low heat for 15-20 minutes, stirring occasionally.
- Once the chicken is tender and the gravy has thickened, add green chilies.
- Finish by garnishing with fresh cilantro and julienned ginger.