Karahichicken Recipes

KADAI CHICKEN RECIPE | CHICKEN KARAHI

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.

KARAHI CHICKEN

Steps:

• For the karahi curry sauce: heat the oil in a pan, add the onions, garlic and chillies and fry over a medium heat for approximately 10 minutes or until the onions are caramelised.
• Add the cumin, coriander, turmeric, salt and garam masala and stir. Mix in the ginger and pureed tomatoes and cook for 1 minute, stirring. Add the water and cook for about 5 minutes or until the oil surfaces. Remove from the heat and keep warm.
• For the chicken: heat the oil in a wok or heavy-based frying pan and add the chicken. Stir-fry over a medium heat for 8-10 minutes or until the chicken is golden brown all over. Stir in the karahi curry sauce and simmer for 2-3 minutes. Garnish with cilantro leaves.

CHICKEN KARAHI

Steps:

• Heat 1 tablespoon oil, and add tomatoes. Cook the tomatoes till they are soft, mashing them with a wooden spoon every few minutes. Set aside.
• Heat the remainder of the oil in a large pot.
• Fry onion till light golden, and then add the chicken.
• Cook for 2 - 3 minutes, and then add ginger garlic paste.
• Cook for 4 - 5 minutes, till the chicken colour changes from pink to white, and then add the mashed tomatoes followed by red chili powder, and salt.
• Add yoghurt (if using), turn heat to low and let it cook till the chicken is tender and cooked through. In case the chicken is sticking to the bottom, add a splash of water.
• Once the chicken is cooked through, add green chilies, and coriander. Serve hot with naan, chapati or rice.

PAKISTANI CHICKEN KARAHI

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.

PAKISTANI CHICKEN KARAHI

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.

KARAHI CHICKEN CURRY

Steps:

• Combine all the spice mix ingredients. Set aside.
• Add the chicken, curry powder and salt to a small pot. Cover with chicken stock and bring to a simmer.
• Cook until the chicken is just done. This takes about 10-12 minutes.
• Drain the chicken and set aside.
• Be ready. Have your curry base simmering on the stove. Make your spice mix. Chop all the ingredients and have them at the ready. This is going to go very fast. You don't have time to mess around.
• Heat a frying pan over medium heat. Add the oil.
• When the oil starts to shimmer add the onion and green chilies. Cook, stirring constantly, until the onions just start to brown on the edges. This takes 2-3 minutes.
• Add the garlic ginger paste and cook until it stops sputtering, about 1 minute.
• Lower the heat to medium low. Add the spice mix. Cook, stirring constantly, for about 30-45 seconds. You want to bloom the spices in the oil. You don't want to burn it. If you burn the spices, start again. There's no fixing it.
• Add the diluted tomato paste. Stir to combine and cook for about a minute.
• Turn the heat up to medium high. Add 3 oz of the curry base. Stir to combine and cook until it it starts to crater. Little holes will appear. See the guide to Indian curries to understand what this means if you aren't sure.
• Add another 6 oz of curry base. Stir to combine and cook until it craters.
• Now add the remaining curry base. Cook until it craters and reduce the heat to low. Add the chicken stir to mix. Simmer for about 3 minutes.
• Add the fresh chopped tomatoes, cilantro and lemon juice and cook for another 2 minutes or so. If the curry gets too dry add a bit more curry base.
• Add the cream. Stir to combine. Serve. Enjoy!

CHICKEN KARAHI

Steps:

• Wash and dry chicken pieces properly. Put the chicken pieces in a medium sized saucepan. Add salt to taste, green chilies, peppercorns, and water and place on stove on high heat. Once the water starts to boil, reduce heat to low and cook chicken until tender and the liquid has evaporated. If the chicken sticks and is not cooked add a little more water.
• While the above is being done, in a separate "karahi", which is an Indian/ Pakistani Wok, (or you can use a Chinese wok also) add the olive oil, tomatoes, some salt and red chili powder (around one teaspoon for medium hot or two teaspoons for hot). Cook on medium heat until the tomatoes are tender and reduced to a sauce like consistency. Add the cooked chicken pieces to the sauce. Reduce heat to very low so that the sauce absorbs and coats the chicken pieces. Add the julienned ginger and green chilies to the chicken. Simmer for around five minutes.
• Before serving sprinkle on chopped cilantro and serve in the Karahi, with hot pita bread or any available Indian bread from the market.
• The dish is best eaten fresh off the stove with "Dal" as an accompaniment.

CHICKEN KARAHI RECIPE

Steps:

• In a wok over medium heat, add oil.
• Once oil is hot, toss in the chopped onions and fry for 6-7 minutes or until the edges start to brown.
• Next, add the rinsed chicken pieces and stir until combined with the onion.
• Add yogurt, cumin, coriander seeds, red chilli powder, salt, pepper and ginger garlic paste and stir until the chicken pieces are coated.
• Continue stirring for about 5-6 minutes on high heat.
• Tip in the tomatoes, cilantro and chillies and stir. Add water.
• Cover the wok with a lid, turn the flame to medium to low and let the karahi cook for 20 minutes.
• After 20 minutes, remove the lid and turn the flame to high and let the water evaporate.
• Once the water evaporates about 10-15 minutes, start to stir again.
• You'll notice that the curry will release oil and you'll see a lovely sheen around the edge of the wok. At this point, add in some more cilantro and chilli and pop the lid back on and turn the flame to the lowest possible setting for 5-10 minutes. This is called the "dum" stage which is important to finish off the Karahi.
• Enjoy hot with pita bread or naan! Serves 5-6 people.

CHICKEN KARAHI RECIPE

Steps:

• Heat a large tablespoon of olive oil or ghee in a casserole on high heat.Add the onion and cook for 3 minutes.
• Add the ginger and garlic and cook for a minute.
• Add the chicken and a pinch of salt and cook for 5 minutes.Add the tomatoes and the spices and cook for a minute.Lower the heat to low heat, cover and cook for 10 minutes.Add the yogurt, stir and cook for 3 minutes.Serve with crushed black pepper and cilantro.Salt to taste.