November 17, 2021
I will never say that my recipe for Chicken Karahi – ok I have to admit spelling karahi like this is so weird for me. I spell as I pronounce which is Karhai. But then I get told that I’m spelling it wrong hahah
Ok. So where was I… yes Chicken Karahi. So I won’t ever say this is just like the one you would get in a restaurant. Because frankly I don’t think we can replicate a BBQ tonight or kolachi karahi.
But…mine is an absolutely delicious homestyle one. Its got loads of flavor and it’s a crowd pleaser. It freezes great too. Great on its own or with a masala daal. I’ve also added some notes for this recipe if you scroll down which will explain some of the ingredients and cooking methods.
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Chicken Karahi
- Total Time: 45 minutes
- Yield: 4–6 people 1x
Ingredients
- 1/2 cup of oil
- 4 tbsp of butter
- 1 chicken cut into 12 pieces
- 6–8 cloves of garlic ground with 1/4th cup of water
- 3 chopped chilies
- 3 tbsp of full fat yogurt mixed with 2 tbsp of heavy cream
- 5 chopped tomatoes
- 1st set of Spice Mix (1 tbsp each)
- Salt (or to taste)
- Red chili powder
- Kashmiri lal mirch or paprika for color
- Any brand karahi powder
- Roasted and ground cumin
- Roasted and ground coriander
- 2 inches of julienned ginger
- 1/2 a bunch of chopped cilantro
- 2nd set of Spice Mix:
- 1 tsp of garam masala
- 1/2 tsp of kala namak
- 1 tsp of crushed fenugreek leaves ( kasuri methi)
- 1 tsp of black ppper (or according to taste)
Instructions
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Place a big thick bottom pan over medium high heat to preheat.
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Once the pan is hot, add in the oil and 2 tbsp of the butter. Now place the chicken in along with the garlic water and green chilies. Mix till the chicken turns white.
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Now add in the yogurt. And mix on high heat for 2-3 minutes.
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Add in the tomatoes and the spices (set 1).
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At this point also add in 1/2 of the chopped cilantro and 1/2 of the julienned ginger.
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Give everything a good mix. Heat is still on high. And let this mixture cook for 10-15 minutes or till the mixture starts coming together secreting the oil. Mix intermittently but not too much as you don’t want the chicken to break.
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Once the gravy is to your liking (see notes), add in the remaining 2 tbsp of the butter and the 2nd set of spices.
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Turn the heat down to low.
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Cover and cook for an additional 5-7 minutes. Garnish with the remaining ginger and cilantro. Serve hot with naan
Notes
- The butter in this recipe is used twice, once for cooking and the second time to give the gravy a richness.
- My nani (grandmother) always cooked Karahi’s with a double set of cilantro and ginger. Once for cooking and the second for garnishing. Which is why the recipes calls for both ingredients to be used twice.
- This recipe makes a lot of gravy, which my family loves. However if you’d like less gravy then make sure to dry out the mixture more and cook for about 20 minutes.
- When adding the Kasuri methi always make sure to crush it in your plans before sprinkling it, all dried herbs need to be activated for maximum flavor
- Prep Time: 30 mins
- Cook Time: 15 mins
Reviews
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3 Comments
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Fatymah
Fvttt 💗💗💗
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Isbah Khurram
My go-to chicken Karachi recipe! So quick and delicious every single time.
Keep it up 👍 you are doing great 😊