Pakistani Chicken Karahi is a simple recipe that can be made easily and quickly in under 50 minutes. Chicken is marinated in yogurt, garlic and cilantro, and then cooked in the slow cooker. Chicken is then baked with tomatoes and various spices.
Generally speaking, there are two ways to cook chicken: a dry-cook, or a wet-cooking. The dry-cook method consists of stuffing the chicken in a roasting pan and then baking it until no longer pink, while moist-cook cooking simply involves blanching the chicken in boiling water, then dropping it in an oven where it cooks naturally.
Slow-cooks the chicken so that you can have very tender and flavorful chicken that doesn’t absorb up to its own weight in juices.
Chicken Karahi is one of most common dish among Indian and Pakistani’s desi people. There are hundreds of websites on internet who have posted the Chicken Karahi Recipe i-e Tea For Turmeri
Pakistani Chicken Karahi is an easy, delicious, and inexpensive recipe that incorporates coconut milk, ensuring maximum nutritional value and minimum food wastage.
I have tried this Pakistani Chicken Karahi Recipe
PAKISTANI CHICKEN KARAHI
- 1 Karahi
- 1 bowl
- 1 wooden spoon
- 2 tbsp ghee, See Note for dairy-free
- 3 tbsp neutral oil, or sub more ghee
- 1 (150 g) onion, finely chopped
- 8 garlic cloves, crushed
- ¾ inch ginger, crushed
- 2 Serrano or Thai green chili peppers, whole
- 2-2.2 lbs skinless, bone-in chicken, cut up into small pieces
- 8 tomatoes (I use Roma or Vine), diced
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp red chili powder, or to taste
- 2 tbsp kosher salt, divided
- ¼ cup plain whole-milk yogurt, whisked – See Note for dairy-free
- 1 tbsp black peppercorns, freshly ground, or more to taste
- 1 tbsp garam masala
- 3 green chili peppers, slit in half
- 2 tbsp fresh ginger, julienned
- 1 tbsp fresh cilantro, chopped
- Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chili pepper and sauté for about a minute2 tbsp ghee, See Note for dairy-free, 3 tbsp neutral oil, or sub more ghee, 8 garlic cloves, crushed, ¾ inch ginger, crushed, 2 Serrano or Thai green chili peppers, whole
- Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the color of the chicken changes and it has stopped releasing water. Add the tomatoes, coriander or cumin, red chili pepper, and remaining salt and sauté for another minute.2-2.2 lbs skinless, bone-in chicken, cut up into small pieces, 8 tomatoes (I use Roma or Vine), diced, 2 tbsp coriander powder, 1 tbsp cumin powder, 2 tbsp kosher salt, divided, 1 tbsp red chili powder, or to taste
- Lower the heat to medium, cover, and allow the chicken cook for 20 minutes, stirring once in between.
- Uncover and raise the heat to high. Sauté for 10 minutes to finish cooking the chicken and reduce excess liquid.* You will notice the chicken taking on a glossy appearance as the ghee/oil starts to separate.
- Lower the heat to medium, add in the whisked yogurt, and gently sauté for 2-3 minutes. Taste and add more salt, if needed. (I usually need another 1/8 tsp.) Add freshly ground black peppercorns and garam masala, and stir to combine. Top with green chili peppers, julienned ginger, and cilantro. Serve hot with roti, naan, bread, or rice.1 (150 g) onion, finely chopped, ¼ cup plain whole-milk yogurt, whisked – See Note for dairy-free, 1 tbsp black peppercorns, freshly ground, or more to taste, 1 tbsp garam masala, 3 green chili peppers, slit in half, 2 tbsp fresh ginger, julienned, 1 tbsp fresh cilantro, chopped
To make this recipe dairy-free, substitute ghee with more oil and omit the yogurt.