🇵🇰 Pakistani

Chicken Karahi

Name: Chicken Karahi
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 3 servings
Cuisine: Pakistani
Ingredients: 500 g, on the bone Chicken; 1 tsp Garam Masala; 2 tbsp Tomato Puree; to taste Salt; 5, chopped Tomato; 4 cloves, minced Garlic; 3, slit Green Chili; 2 tbsp Ghee; 1, sliced Bell Pepper; 3, cut into batons Spring Onions

🇵🇰 Pakistani

A robust Pakistani classic — Chicken browned hard, softened tomatoes and ginger, and a masala cooked down until thick, dark and glossy. Best mopped up with naan, straight from the karahi.

Prep 10 min Cook 17 min Serves 3 Easy

Ingredients

Chicken500 g, on the bone
Garam Masala1 tsp
Tomato Puree2 tbsp
Saltto taste
Tomato5, chopped
Garlic4 cloves, minced
Green Chili3, slit
Ghee2 tbsp
Bell Pepper1, sliced
Spring Onions3, cut into batons

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the oil in a heavy karahi and soften the onions in it patiently until they turn deep gold at the edges.
2
Add the Chicken and fry hard until it takes colour on every side.
3
Tip in Ghee and Garlic, stirring to lift the browned bits from the pan floor.
4
Add the spices and salt and fry for two minutes, adding splashes of hot water so nothing catches.
5
Cover and simmer on a low flame until the Chicken is fork-tender and the oil separates at the edges of the masala — the classic 'tayyar' sign.
6
Garnish with ginger, chillies and coriander, and serve with roti or rice.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: CHICKEN KARAHI RECIPE RESTAURANT STYLE | CHICKEN KARAHI | SPICE EATS · on YouTube