Thursday, 25 October 2012

Chicken Karahi

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Chicken Karahi is very popular among the people of Pakistan. If you get a chance to travel by road in Pakistan you will find almost all roadside restaurants serving this dish. The recipe of chicken karahi I am sharing is very easy to cook and has very delicious dhaba type karahi flavor….

dhaba chicken karahi


500 gm chicken (16 pieces/or use boneless chicken)
400 gm tomatoes 
3-4 whole or chopped green chilies
1 tsp crushed black pepper (koti Kali Mirch)
1tsp red chili powder
1 tsp salt (or according to taste)
1 1/2 tsp cumin seeds
1 black cardamoms (only need the seeds)
1 tsp fenugreek leaves (qasoori methi)

1 tsp coriander seeds
1/2 cup oil
1 tbsp ginger garlic paste (mixed in half cup of water)
2 inch piece of ginger thinly sliced 

dhaba karahi


1) In a pan or karahi add chicken pieces and ginger garlic paste, cover and cook on low heat till the water from the chicken has dried and chicken is half cooked.

2) Mean while chop or slice the tomatoes (you can blanch the tomatoes if the skin is to hard). Grind cumin seeds, black cardamom seeds, coriander seeds and fenugreek leaves together and keep aside.

3) Once the chicken is half done, add oil, tomatoes, green chili, red chili powder, crushed black pepeprcorn and salt. Cover and let it cook for 5 minutes when the water from tomatoes dries up and chicken is tender, fry for 5 minutes(we want to have a thick gravy). Add ginger slices and grounded masala (cumin seeds, black cardamom seeds, fenugreek leaves). Cover and let it cook on low flame for 3-4 minutes, turn off the flame and serve hot with nan/roti and Salad.