Chicken Karahi Recipe

Many families have their own admire Karahi recipes, passed down through generations. These recipes often hold secret ingredients or techniques that make each family's Karahi unique. Imagine a grandmother teaching her granddaughter how to perfectly balance the spice or the satisfaction of a father cooking a huge Karahi for the entire extended family on a Sunday night.

Chicken Karahi is also a common dish at celebrations or weddings and family gatherings. It is a dish that brings people together symbolizing abundance and joy. Think of aroma of Karahi filling the air, the laughter and chatter around the table, and the shared enjoyment of this delicious meal.

I have a funny and memorable story about my first attempt at making Chicken Karahi. It could be about a dish that turned out too spicy  too bland, or simply not quite right. But these experiences often become part of the learning process, making the eventual success even sweeter.

Chicken Karahi can bring strong feelings of recollection and comfort. It might remind me of my childhood and a  special occasion of my  beloved family member. The aroma and taste of Karahi can transport them back to those moments, creating a sense of warmth and belonging.

What is chicken karahi used for?

• Chicken karahi is a Delicious Main Course:

Chicken Karahi is primarily enjoyed as a flavorful and satisfying main course. It is a popular choice for lunch, dinner and events whether at home, in restaurants, or at special occasions, like [wedding ,events ,party] anywhere.

The tangy tomato based sauce and tender chicken make it a hearty and comforting meal.

• A Centerpiece for Gatherings:

Chicken Karahi is often served at parties or family gatherings, and celebrations. It is a dish that is sure to please a crowd with it is bold flavor and appealing presentation.

The act of sharing a large karahi filled with this delicious dish is a social experience in itself adding to the festive atmosphere.

Simple chicken karahi ingredients.

• 1 kg chicken (cut in pieces; bone-in gives more flavor)
• 3 medium tomatoes (chopped finely)
• 2 medium onions (finely chopped) (optional as some recipes skip onions)
• 1/2 cup yogurt (whisked to a smooth curry)
• 1/4 cup cooking oil or ghee (clarified butter)
• 1-2 green chilies, slit lengthwise (adjust to taste)
• 1-inch piece ginger, julienned
• 4-5 garlic cloves, minced
• 1/4 cup fresh coriander leaves, chopped
• 1/4 cup fresh ginger, julienned (for garnish)
• Salt to taste
• Spices:
• 1 tsp red chili powder (adjust to taste)
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp black pepper powder
• 1/2 tsp crushed dried fenugreek leaves 

Easy chicken karahi instructions.

1. Wash your chicken pieces and pat them dry with a paper towel or dry cloth. Marinate them in salt, some red chili powder and a sprinkle of turmeric for 20 minute.
2. Cooking the Chicken:
3. Heat the oil in a karahi or a large deep pan over medium heat.
4. In went the cumin seeds, which should splutter for a few seconds. 
5. The garlic and ginger cut into julienne should then go in next for sauteing for about one to two min or until fragrant.
6. Then add the chicken pieces and cook on medium heat for 5 to 7 mins stirring once in a while so that the chicken pieces get lightly browned.
7. Reduce heat, cover the pan and let the chicken simmer in it juices for about 10to12 min giving it an occasional stir so it does not stick. 
8. Addition of Tomato and Tomato Spices
9. Add chopped tomatoes, green chilies, and salt to taste. Mix well.
10. Let it cook on medium heat without a lid until the tomatoes have completely cooked down and form a thick gravy around another 10-15 min while stirring quite often to prevent burning. 
11. In with the red chili powder and turmeric powder some coriander powder and black pepper powder. Mix well and cook for another 2 to 5 minutes.
12. In the yogurt; stir constantly to prevent the yogurt from curdling. Cook for 5 to 7 minutes while stirring, allowing the oil to separate from the gravy.
13. Final Touches
14. Sprinkle garam masala and dry fenugreek leaves (Kasuri methi) over the chicken and mix well.
15. Garnish with chopped coriander leaves and julienne of ginger. 
16. Cover the pan and let it rest for 5 minutes on low heat to lock in flavor.
17. Serve hot dish with naan roti, or steamed basmati rice.
18. For freshness and heat, garnish optionally with a few coriander leaves and green chilies. 

Chicken karahi tips and tricks.

• Some Tips to Get a Slightly Discounted Version of Chicken Karahi
• For best results, pick fresh, ripe tomatoes. Alternatively, if you want to go with a smoother gravy, you can puree them. 
• Cater to your spice level. Add some green chilies or extra red chili powder for some heat.
• For authenticity, this should earn a place in the traditional karahi or cast-iron pan. 
• Throw in a tablespoon of butter at the very end if you prefer an extra-luxurious touch.