Despite its multiple similarities to various North Indian dishes, Pakistani food has its own individuality. It is this distinction that I got to savour after moving to Dubai. From biryanis to a range of kebabs, I have stuffed myself with Pakistani food whenever I got an opportunity. But the one dish that I love the most is the Karahi Chicken.
Essentially named after the karahi – a wok style pan – in which it is cooked, karahi chicken is characterised by its spicy yet tangy flavour. While unlike the Indian version that relies on onions as a base to prepare the gravy, the Pakistani style prefers tomatoes instead. I have frequented my favourite Pakistani joints in Dubai and have got on a first-name basis with many staffers.
I have finally been let in on the Karahi Chicken recipe and what makes it click. I added my own little variation to it by employing both – onions & tomatoes – in this dish. Onions help get a richer thicker gravy and tomatoes aid with just the perfect tang. Presenting to you my take on a classic Karahi Chicken.
Karahi Chicken Recipe | Serves 2
Ingredients:
- Chicken (on the bone) – 500 gms
- Garlic paste – 2 tbsp
- Ginger paste – 1 tbsp
- Coriander powder – 1 tbsp (heap)
- Red chilli powder – 1 tbsp
- Garam masala – 1 tbsp
- Turmeric – 1 tbsp
- Curd – ½ cup
- Salt – to taste
- Onion paste – medium-sized onion (2) or large onion (1)
- Tomato paste – 2-3 medium
- Green chillies – 4 to 5 (per your taste)
- Coriander leaves – finely chopped (a handful)
Instructions:
- Marinade the chicken with 1 tbsp of garlic paste for about 30-45 minutes
- Meanwhile prepare onion paste and tomato paste (to make tomato paste, I’d advise to blanch it first and then make a puree of it)
- After 45 min, in a karahi or a deep pan, heat 2-3 tbsp of oil on high flame, add the chicken pieces to it and fry till the colour changes to whitish tinge from pink.
- Add a tbsp of ginger & garlic paste, roughly chopped green chillies, and continue frying till the raw smell of ginger goes away.
- Add the onion paste and saute it for about 3-4 minutes. Then add turmeric powder, red chilli powder, coriander powder – saute it till it becomes fragrant.
- Then add the tomato paste (you could instead finely chop them too). Cook till the tomatoes are soft and mushy, and oil starts separating.
- Add the beaten curd, give it a nice mix and simmer the heat down to medium flame, and cook for about 4-5 minutes. You’ll notice an oil layer forming on the gravy now.
- Add salt to taste, garam masala, and cumin powder. Mix well and add a cup of water. Place a lid on it and cook until the chicken is done (approx. – 10 minutes
- Once done, add coriander leaves to the gravy, mix it well, and serve hot.
Goes well with steamed rice, parathas, tandoori roti. Enjoy this karahi chicken. Do let us know how it works for you in the comments. And subscribe to Bhukkad Balak for more recipes, reviews, and food stories.
Bhukkad Balak 