Chicken Karahi, also known as Kadai Chicken, is a popular and flavorful dish in South Asian cuisine, particularly in Pakistan and North India. The name "Karahi" or "Kadai" refers to the deep, circular, and wok-like cooking vessel in which the dish is traditionally prepared.
Chicken Karahi is a dish where tender pieces of chicken are cooked in a spiced tomato-based gravy with a blend of aromatic spices. The dish is known for its bold and robust flavors, making it a favorite among food enthusiasts.
The preparation of Chicken Karahi typically involves sautéing onions, ginger, garlic, and green chilies in oil or ghee until they are fragrant and golden brown. Tomatoes are then added and cooked down until they form a thick and rich base for the dish.
A combination of spices such as cumin, coriander, red chili powder, turmeric, and garam masala are added to the tomato base to create a well-balanced and flavorful sauce. The chicken pieces are then added to the sauce and cooked until they are tender and infused with the delicious flavors of the spices.
Chicken Karahi is often garnished with fresh coriander leaves and sometimes a squeeze of lemon juice for an added burst of freshness. It is typically served hot, straight from the karahi, with naan bread, roti, or rice on the side.
The dish is loved for its rich and aromatic taste, as well as its versatility. It can be made with bone-in or boneless chicken, and the spice levels can be adjusted to suit individual preferences. Chicken Karahi is a comforting and satisfying dish that is perfect for family meals, special occasions, or gatherings with friends.
- 1 kg chicken, cut into pieces
- 3 tablespoons oil
- 2 onions, finely sliced
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 1 green chili, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1. Heat oil in a large karahi or deep pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add sliced onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and green chili. Cook for a minute until the raw smell disappears.
5. Add chopped tomatoes and cook until they soften and oil starts to separate.
6. Add coriander powder, red chili powder, turmeric powder, and salt. Mix well.
7. Add chicken pieces and coat them with the masala mixture.
8. Cover and cook on low heat, stirring occasionally, until the chicken is tender and cooked through.
9. Once the chicken is cooked, sprinkle garam masala and mix well.
10. Cook for another couple of minutes until the flavors are well combined.
11. Garnish with fresh coriander leaves.
12. Serve hot with naan or rice.