Chicken Karahi Recipe: One of the most scrumptious Pakistani delicacies

This is one of the most famous dishes of Pakistan, strictly for those who appreciate a bold flavor, fragrant spices, and shredded pieces of chicken. This name has its origin in the karahi, which refers to the old-fashioned, rounded bottom wok-like cooking utensil through which the dish is prepared; it also aids in strengthening the flavor, thereby bestowing on it this specific flavor. Chicken Karahi is the most scrumptious dish of all. Must-try by those who relish spicy chicken delicacies that taste very delectable.

Here’s an account of how to prepare this very popular Pakistani recipe:

Ingredients for Chicken Karahi Recipe

• Chicken – 1 kg (cut into pieces, bone-in for authentic flavor)
• Cooking oil – 4-5 tablespoons
• Onion – 1 medium (finely chopped)
• Tomatoes – 3-4 large (diced)
• Green Chilies – 4-5 (slit)
• Ginger – 2 inches (julienned)
• Garlic – 4-5 cloves (minced)
• Cilantro (Coriander leaves) – A handful (chopped, for garnishing)
• Fresh Ginger – 1-inch piece (grated for garnishing) Whole Spices:
  Cumin seeds- 1 tsp
  Coriander seeds – 1 teaspoon lightly crushed
  Black peppercorns -5-6
  Green cardamom pods -2-3
  Cinnamon stick -1 small piece
  Cloves -2-3
  Bay leaves-1 or 2 Ground Spices:
  Red chili powder – 1 tsp (to taste)
  Turmeric powder – ½ tsp
  Garam masala powder- 1 tsp
  Salt– as per your taste.
• Cumin powder – 1 teaspoon
• Coriander powder – 1 teaspoon
  Wash, chop them into medium pieces. Ideally, it is preferred to be bone-in for flavor, but boneless can also be used. Authentic procedure is usually always bone-in chicken to remain flavorful.

2. Heating the Karahi (Wok)

This should then be heated over a medium heat. Once hot, add the cooking oil. It can be allowed to heat up. In its place, ghee can be added instead for a richer flavor that is aromatic.

3. Fry Whole Spices

Add the whole spices to hot oil. That is cumin seeds, coriander seeds, black peppercorns, cardamom pods, cinnamon stick, cloves, and bay leaves. Fry for 30-45 seconds till they are fragrant but not burnt.

4. Saute Onion, Garlic, and Ginger

Now add the chopped onion finely and sauté till it turns golden brown. This would bring out the sweetness from it. Once the onion is soft, add the garlic minced and the ginger. Stir it for 1-2 minutes till the aroma is released.

5. Tomato Cooking

Add in the chopped tomatoes. Allow them to get soft, for juices to ooze out from them while making a very thick paste-which will take 5-6 minutes; stir occasionally so that it does not burn.

6. Little zing: Spices time. Now add the spices: red chilli powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well so that all the spices well coat the tomatoes. Let those spices cook up for 2-3 minutes so they could bloom in that oil.

7. Adding the Chicken

Add pieces of chicken in the karahi and mix it nicely by rubbing those pieces in spice mixture. Mix the chicken on intervals. In this method of cooking it will brown out both sides of chicken in 5-7 minutes time cycle. Chicken itself will give out the water however do not allow that to happen; cook until the time water gets dried then starts browning,

8. Simmering

Add around ½ cup of water to the chicken. Close the lid and cook the chicken on low-medium heat for 15-20 minutes. Stir occasionally so it does not stick to the bottom. It absorbs all spices and becomes soft in the process.

9. Finishing Touches of Chicken Karahi

Once the chicken is well-cooked and oil starts to separate from masala. Now add here slit green chilies, fresh cilantro, and grated ginger. Mix everything well and let it stir on a good rate for 2 minutes more.

10. Serving Chicken Karahi

Serve Chicken Karahi hot, traditionally garnished with chopped fresh cilantro and grated ginger. The dish is traditionally served with naan, roti, or rice.

Tips for Perfect Chicken Karahi:

Use fresh ingredients of tomato, ginger, and garlic as their use makes all the difference in final flavoring.
Slow Cook Chicken: Even leave enough time in hand to soak in juices; do not hasten that.
Reduce spice strength if you feel that a milder one is enough by reducing the quantity of red chilli powder and green chilies.

• Optional add-ins: Some include a dollop of cream or yogurt at the end for richness, but that is not in the old recipe.

Conclusion 

Chicken Karahi is really quite delicious. Its flavors and fragrances are immense and can easily be relished on any sort of occasion. With naan or rice, its rich spices give it great taste. No matter if family dinner or it’s some kind of special event, Chicken Karahi will most certainly force you to your knees. And how it has just been set up and ordered beautifully just to allow a real Pakistani taste come forth in it.
It is highly recommended to go and cook this delectable recipe and feel free to experience the real Pakistani flavor at home.

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