As I look for more Indian chicken dishes, I came across this Pakastani classic known as Chicken Karahi. I found the recipe while doing research on YOUTUBE.Jump to Recipe
My Easy Chicken Karahi was interesting to me because the flavor comes from infusing the oil and and creating a sauce from tomatoes. Some examples of the variety of Indian/Asian chicken dishes I have found of late include:
Now, I have to really say that this recipe was adapted from the original because I was missing both black cardamom and star anise. So I followed the concept by infusing my oil with ginger, garlic, jalapenos and green cardamom. After cooking these ingredients, salt is added followed by the chicken. The chicken is cooked until it changes color. Then, the more ginger and garlic is added and the heat is turned down to simmer the chicken.
Next, the tomatoes are added and simmered until they breakdown. The final steps to making this dish are adding the yogurt, spices, jalapenos and a squeeze of lemon. The chicken is simmered some more and is now really tender. To plate, the chicken is topped with cilantro and ginger matchsticks. I really like the spiciness that he ginger adds.
The cast of charaters.
Building the chicken karahi.
The Easy Chicken Karahi plated.
Easy Chicken Karahi
Looking for unique chicken Indian recipes, I found this one on youtube that I call Easy Chicken Karahi. I adapted it to a delicious result.[/adjustable]
- 1 1/2 Lbs Chicken thighs cut into 1" cubes
- 3 Inches Ginger
- 4 Cloves Garlic
- 1/2 Cup Canola oil
- 1/4 Cup Ghee
- 2 Whole Jalapenos
- 3 Whole Green cardamom pods
- 29 Ounces San marzano tomatoes
- 1/2 Cup Yogurt
- 1/2 Cup Water
- 2 Whole Cloves
- 2 Tsp Garam masala
- 1 Tbsp Kashmiri chili powder
- 1 Tsp Salt
- 1/2 Whole Lemon juiced
- 1/4 Bunch Cilantro
Begin by adding the oil and ghee to a wok on medium high heat. Once simmering, add in the cloves, 1 inch of sliced ginger, 1 jalapeno and the cardamom. Cook for 2 minutes. Next, add in the chicken and cook for 5 – 6 minutes until the color changes. Add in the crushed garlic and another inch of grated ginger. Add in the water and simmer for 5 – 10 minutes.
Next, add in the tomatoes and simmer for 10 – 15 minutes covered. Mix well and add in the yogurt and remaining ingredients (the jalapeno should be diced or sliced). Add in the matchstick ginger and the cilantro and simmer for 10 minutes.
Serve with either rice or naan. Enjoy!