Pakistani Chicken Karahi
A classic Pakistani curry bursting with bold spices, tender chicken, and fresh tomatoes, cooked in a traditional wok-like pan called a karahi. This dish is rich, flavorful, and perfect for serving with naan or steamed rice.
Ingredients
- 1 kgchicken (bone-in, cut into pieces)
- 100 mloil
preferably mustard oil or vegetable oil
- 2 tbspginger garlic paste
- 4 mediumlarge tomatoes
chopped finely
- 4 piecesgreen chilies
slit lengthwise
- 1 tspred chili powder
- 1 tspturmeric powder
- 2 tspcoriander powder
- 1 tspgaram masala powder
- 1 ½ tspsalt
or to taste
- 0 ½ cupfresh coriander leaves
chopped
- 1 inchfresh ginger
julienned thinly for garnish
- 4 pieceslemon wedges
for serving
Instructions
Heat the oil in a karahi (wok) or large deep pan over medium heat until hot.
Add the ginger garlic paste and sauté for 1-2 minutes until fragrant but not browned.
Add the chicken pieces and cook on high heat, stirring frequently, until the chicken turns white and slightly golden (about 5-7 minutes).
Add the chopped tomatoes, green chilies, red chili powder, turmeric powder, coriander powder, and salt. Mix well and cook on medium heat.
Cover the pan and let the chicken cook in its own juices for about 20 minutes, stirring occasionally.
Remove the lid and cook on high heat, stirring frequently to reduce any excess water, until the oil begins to separate from the masala and the chicken is fully cooked (about 10 minutes).
Sprinkle garam masala powder and half of the chopped coriander leaves. Mix well and cook for another 2 minutes.
Turn off the heat and garnish with the remaining coriander leaves and julienned ginger.
