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This is a restaurant-style Pakistani Chicken Karahi recipe that can be prepared quickly and easily with no finicky steps. Chicken karahi is considered one of the national dishes of Pakistan.

Ingredients:

2 tbsp ghee
2-3 tbsp neutral oil, or sub more ghee
1 small (~150g) onion, finely chopped
8 garlic cloves, crushed
2cm piece of ginger, crushed
1-2 green finger chillies or Thai green chillies, kept whole
2-2.2 lbs (~907 g) skinless, bone-in chicken, cut up into small pieces
8 small (~600 g) tomatoes, diced
2 tsp ground coriander seeds
1 tsp cumin powder
1 tsp red chilli powder, or to taste
2 tsp sea salt, divided
4 tbsp plain whole-milk yoghurt, whisked
1 tsp black peppercorns, freshly ground, more to taste
1/2 tsp garam masala
2-3 green chillies, slit in half
1-2 tbsp fresh ginger, julienned
1 tbsp fresh coriander leaves, chopped

Method:

Place a large heavy-based pan over high heat. Once hot add the ghee and oil and use to fry the onions for about 6 minutes, or until soft and lightly coloured.

Add the garlic, ginger, and whole green chillies and fry for about a minute.

Add the chicken and ½ tsp salt and fry for about 5 minutes, or until the colour of the chicken changes and it has stopped releasing liquid. Now add in the tomatoes, coriander, cumin, red chilli powder, along with the remaining salt and fry for another minute.

Reduce the heat to medium, cover, and allow the chicken to cook for 20 minutes, stirring once in between.

Uncover the pan then raise the heat to high. Fry 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. Add freshly-ground black peppercorns and garam masala, and stir to combine. Top with green chillies, julienned ginger, and coriander leaves.

Serve hot with roti, naan, bread, or rice.