Chicken Karahi
Pakistani karahi chicken (or kadai chicken) is a simple and super delicious curry made with chicken, lots of tomatoes and of course coriander to garnish in the end. Enjoy with rice or tandoori naan.
Servings: 4 people
Calories: 1350kcal
Ingredients
- 4 – 6 tablespoon oil
- 6 – 8 medium tomatoes chopped into small pieces
- ½ kg chicken (bone-in skinless) cut into pieces
- 1 medium onion diced
- ¼ cup yoghurt optional
- 1 tablespoon ginger garlic paste
- ½ teaspoon red chili powder to taste
- Salt to taste
- ½ bunch coriander chopped
- 4 – 6 green chilies sliced
Instructions
- 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.
Notes
Chicken karahi is a dry chicken curry. However, in my family we prefer to have a bit gravy, which is why I add yoghurt. Just enough to create a thick gravy that can be eaten with roti or spooned over rice.