Chicken Karahi is one of the easiest dishes to cook and takes no time at all!
It’s a spicy and tangy curry that originates from North India and Pakistan. Traditionally it is cooked in a karhai/ karahi ( wok) hence the name chicken karhai but you can also use a large frying pan.
You can also use lamb, mutton or vegetables for this dish)
Here is a very simple recipe:
- Splash of oil
- 600g boneless chicken- I used thigh pieces because that are more succulent
- 1 tbsp ginger paste
- 2 tbsp garlic paste
- 2 tsp red chilli flakes (can add more if you want it really spicy!)
- 2 tsp coriander powder (also known as dhania powder)
- a pinch of turmeric (this is optional- it just adds a bit of colour)
- 4 green bullet chillies (deseeded)
- 1 tin of plum peeled tomatoes
- 2 tbsp natural yogurt
- salt to taste
- Add a splash of oil to the wok or pan and turn hob to medium-high
- Add ginger and garlic paste to the pan and fry for 2 minutes
- Add the chicken and fry until it is all sealed
- Add the spices and fry for another 2 minutes until the spice is well incorporated
- Add the bullet chillies, plum tomatoes and yogurt and mix it all
- Let it cook for 20 minutes on medium to high heat and stir occasionally so that mixture doesn’t stick to the bottom.
- Once the gravy starts to thicken up, sprinkle fresh coriander on top.
Ready to eat!
This dish is best served with a side of cucumber raita and a hot fluffy naan.