Chicken Karahi is a very popular dish in the Mughlai Cuisine . The word ‘Karahi’ is derived from the Persian language which refers to a cooking pot or vessel. This dish is basically originated in Pakistan, India & Afghanistan. It’s also served in some parts of Europe, where I’m pretty sure it has been modified and put into local touch. But over here in my city Karachi , the Chicken Karahi Recipe or Mutton Karahi Recipe remains more or less unchanged since decades.
Karhai is traditionally cooked with either lamb leg pieces (mutton) or chicken; but you can try out any other meat or even with fish.
I ‘ve already shared a Chicken Karahi Recipe before in my previous blog but today’s special chicken karahi recipe is totally different than the one I previously posted. It has been prepared according to this authentic Pakistani/Indian Chicken Karahi Recipe that was given by our friend Nadeem when I visited over at their home few years ago. He had just returned from his workplace and we were sitting and chatting and he made this dish for us all (he’s a good cook too). Well, it wasn’t planned actually; he said he would make bread omelette or something like that but then since we were talking about food, we quickly decided to try out this dish.
The outcome was really delicious, so I got his permission to post this Chicken Karahi Recipe on my blog and here it is:
Special Recipe 2021
Chicken (cut into medium pieces about 1½ kg) 3 Onion (finely chopped) 4 Tomato (ripe & finely chopped) 2 Garlic paste 1 tsp ginger paste ½ tsp Red chili powder 1 tsp Turmeric powder Salt Few Coriander leaves (chopped) ¼ cup Vegetable oil/butter 1 cup Cumin seeds 2 tbsp Green chilies (finely chopped) Fry-Karahi or any other cooking pot
Preparation Method: Mix garlic and ginger paste with turmeric powder and salt. Apply it thoroughly on the chicken pieces and keep aside for 30 minutes.
Now heat oil or butter in a fry-karahi or any other cooking pot and fry the finely chopped onions till they turn golden brown. Add garlic, ginger and chili paste; fry further for 2 minutes. Now add finely chopped tomatoes, stir and cook for another 1 minute.
Now add marinated chicken along with all remaining spices (red chili powder, turmeric powder and salt) and mix well; cover it tightly with a lid before turning the flame to low medium level. Simmer this for 20 minutes until gravy thickens by stirring occasionally (do not skip the process of simmering, it will result in a raw and bad taste).
Now add chopped coriander leaves and cook further for 5 minutes on low flame. Turn off the stove and transfer this delicious dish into a serving bowl. Garnish with green chilies and serve hot with naan or chapatti. I had mine with steamed rice but feel free to try out with any bread of your choice especially roti/paratha.
Hope you’ll all enjoy my Special Chicken Karahi Recipe.