PAKISTANI CHICKEN KARAHI
This dish gets its name from a karahi, a flat open pot used a lot in Pakistani and Indian cooking. In spite of its name, this recipe can be made in any pot. My mom came up with this recipe; it's a little spicy (by Pakistani standards), but simple and foolproof. Serve with naan bread.
Provided by creativecookie
Categories World Cuisine Recipes Asian Pakistani
Time 1h6m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
- Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 9.5 g, Cholesterol 61.4 mg, Fat 33.4 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 5.8 g, Sodium 698.2 mg, Sugar 5.5 g
KADAI CHICKEN RECIPE | CHICKEN KARAHI
Kadai chicken recipe is an easy and quick North Indian style chicken curry made with fresh ground spice powder known as kadai masala. This kadai chicken tastes delicious and very flavorful. Serve it with some hot rotis or plain basmati rice.
Provided by Swasthi
Categories Main
Time 40m
Number Of Ingredients 19
Steps:
- Dry roast 1 ½ tablespoons coriander seeds, ¾ teaspoon fennel seeds and 4 red chilies until crisp & aromatic.
- Cool and powder them in a spice jar along with 1 to 1½ teaspoon garam masala.
- Add ¾ cup chopped tomatoes to a blender and puree them. You can skip this step if u don't mind using tomatoes directly.
- Optional : Substitute to cream. You can skip this step if using cream. Soak 10 cashews in warm water for 10 minutes. Then make a fine smooth paste adding 4 to 6 tbsps water.
- Optional: Add 1 tbsp oil to a kadai or wok. When the oil turns hot, add ¾ cup cubed capsicum and ½ cup cubed onions. Fry for 2 minutes on the highest flame. When you begin to smell them good transfer to a plate. Keep it aside.
- Heat the kadai with 1 tablespoon oil. Then add 1 broken chili and ½ teaspoon cumin.
- Fry till the cumin begins to splutter. Add ½ cup finely chopped onions and fry till they turn golden.
- Next add 2 teaspoons ginger garlic paste. Fry till the raw smell goes off. Do not burn it.
- Add chicken and fry for 3 to 4 minutes. Cover and cook for about 5 minutes.
- Add kadai masala, turmeric and ¼ to ½ teaspoon red chili powder (optional).
- Mix and fry well for just 2 to 3 minutes.
- Next pour tomato puree, cashew paste and add salt.
- Mix and cook till the raw smell of the tomatoes goes away.
- The masala thickens and begins to leave oil. Cover and cook until the chicken is soft cooked.
- Add sauted onions and capsicums. Mix and continue to cook for 2 to 3 minutes.
- Cook till the gravy thickens to your desired consistency.
- If using cream, pour the cream to a bowl. Take a portion of the gravy and mix with cream. Add back to the kadai and stir well.
- Do not overcook kadai chicken. Capsicum and onions should be crunchy.
- Sprinkle crushed kasuri methi and coriander leaves. Mix well and cook for just one to two minutes. Off the stove.
- Serve kadai chicken with rice or roti.
Nutrition Facts : ServingSize 1 g, Calories 362 kcal, Carbohydrate 21 g, Protein 20 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 149 mg, Fiber 5 g, Sugar 10 g
PAKISTANI CHICKEN KARAHI
This is a restaurant-style Pakistani Chicken Karahi recipe that can be prepared quickly and easily with no finicky steps.
Provided by Izzah Cheema
Categories Main Course
Time 45m
Number Of Ingredients 18
Steps:
- Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chili pepper and sauté for about a minute.
- Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the color of the chicken changes and it has stopped releasing water. Add the tomatoes, coriander, cumin, red chili pepper, and remaining salt and sauté for another minute.
- Lower the heat to medium, cover, and allow the chicken cook for 20 minutes, stirring once in between.
- Uncover and raise the heat to high. Sauté for 10 minutes to finish cooking the chicken and reduce excess liquid.* You will notice the chicken taking on a glossy appearance as the ghee/oil starts to separate.
- Lower the heat to medium, add in the whisked yogurt, and gently sauté for 2-3 minutes. Taste and add more salt, if needed. (I usually need another 1/8 tsp.) Add freshly ground black peppercorns and garam masala, and stir to combine. Top with green chili peppers, julienned ginger, and cilantro. Serve hot with roti, naan, bread, or rice.
Nutrition Facts : Calories 234 kcal, Carbohydrate 6 g, Protein 20 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 905 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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