Chicken Karahi Recipe (Authentic Indian Style)

Chicken Karahi, or Kadai chicken, is undoubtedly one of the most popular curries in South Asian Cuisine. Colorful and aromatic on the outside, tender and juicy on the inside, and ready to enjoy in just 35 minutes from start to finish.

As a Gen Z food blogger, I’m always on the lookout for exciting new recipes to try. Recently, my friend shared a video showcasing Chicken Karahi, and let me tell you, it made my mouth water, I just couldn’t resist tasting this flavorful dish. So, without hesitation, I placed an order from my local Asian restaurant and savored every bite. But now, I’m determined to recreate this amazing recipe in my kitchen.

Being a Gujarati, I often avoid dishes containing onions. That’s why Chicken Karahi caught my attention even more because it’s traditionally made without onions. However, in modern versions, onions or bell peppers are sometimes added to cater to different tastes, which is fine. But for me, the real charm lies in the authentic recipe without these ingredients.

Here I will share with you the authentic Chicken Karahi recipe, free from onions and bell peppers.

What is Chicken Karahi?

Chicken Karahi, also known as gosht karahi when made with goat or lamb meat, is a spicy chicken dish from South Asia. It’s famous for its spicy flavor and is loved by many people in South Asian countries. To make it, you cook the chicken in a special pan called a karahi, which is like a wok, for about 30 to 50 minutes. The main ingredients that give it its delicious taste are ginger, garlic, tomatoes, green chili, and coriander. What makes Chicken Karahi different from other curries in the region is that it doesn’t use onions in the base. Instead, it uses only tomatoes, ginger, and garlic.

People often enjoy Chicken Karahi with naan, roti, or rice. This dish originally comes from the Khyber Pakhtunkhwa province, but it’s now popular all over the world. People love it because of its strong flavors, bright colors, and simple cooking process. It’s a favorite among food lovers everywhere.

In the beginning, people made Chicken Karahi using only a few simple ingredients they could easily find nearby. These included tomatoes, ginger, garlic, and lots of spices that smelled good. As time went on, different areas started adding their special touches to the recipe. This means that now, Chicken Karahi can taste different depending on where you eat it in across the world. It’s a dish that’s loved in North India, Afghanistan, and of course, all over Pakistan.

Chicken Karahi is really important for families in Pakistan, especially during special times like festivals, parties, or when everyone gathers together. It’s loved because it’s tasty and smells amazing. People often eat it with rice, naan bread, and yogurt.

Changes in Traditional Chicken Karahi Recipe Over Time

In modern versions of Chicken Karahi, onions, bell peppers, and other vegetables are often added. These veggies are cut in a style similar to “Chicken do Pyaza”, meaning they’re not thinly sliced but chopped into large, bite-sized pieces. This way, they add a delicious crunch and texture to the dish. The addition of onions and bell peppers brings extra flavor and color to the Chicken Karahi, making it even more delightful to eat. So, if you’re looking to try something new with your Chicken Karahi, consider adding these veggies for a tasty twist

Ingredients to Use

The key to a flavorful Chicken Karahi lies in the careful selection and balance of its core ingredients. While variations may exist depending on regional preferences and personal tastes, the following are the essential components of an authentic Chicken Karahi recipe:

Meat – You can use different kinds of meat like lamb, chicken, beef, or mutton. I’m using chicken, especially bone-in pieces like thighs or drumsticks, to make the dish extra flavorful and juicy. If you’re using red meat like lamb or beef, it’s best to cook it in a pressure cooker first to make it tender. Then transfer it to the karahi and continue with the Chicken Karahi recipe. If you’re making karahi with red meat, you can also add onions to the dish.

Tomatoes – Tomatoes are the main ingredient in karahi apart from the meat. The dish gets all its moisture and flavor from the tomatoes, so we don’t need to add any water while cooking. I am again repeating that no water is added into the dish and the same process makes the dish incredible in taste.
It’s important to use ripe, juicy tomatoes with a red color. This will give the karahi a rich and tangy taste and a nice color.

Ginger and Garlic – Freshly minced ginger and garlic add a delicious aroma to the Chicken Karahi. We’ll use ginger twice, once while making the gravy and again at the end for garnishing in finely chopped julienne-cut pieces. Since we’re not using onions, we’ll use a lot of ginger and garlic to enhance the flavor.

Green Chilies – Fresh green chilies give the karahi a subtle heat and brightness. You can adjust the amount according to your taste preferences.

Coriander – Coriander adds a wonderful aroma to the dish and enhances its flavor.

Spices – A blend of ground spices like cumin, coriander, Kashmiri red chili powder, regular red chili powder, and black pepper gives the karahi its delicious flavor. Make sure to use ground spices ‘dardara or kuta hua’ rather than powdered spices as it will change the color of Chicken Karahi to black and the authentic one should look bright red.

Whisked Yogurt – Whisked yogurt is used in the Chicken Karahi to add creaminess to the dish. Make sure to whisk it well to avoid any lumps.

Cooking Oil – Use a neutral cooking oil like vegetable or canola oil to sauté the ingredients and prevent them from sticking to the pan.

Cooking Method

Now, I will share the step-by-step process of preparing a delicious Chicken Karahi:

1. Heat a generous amount of cooking oil in a large karahi or heavy-bottomed skillet over medium heat. Add slit green chili so that the flavors of chili get infused in the oil.

2. Add chicken and fry it for 7-8 minutes. The technique is called ‘bhunai’. Sprinkle a bit of salt while cooking to make the flavor even better.

3. Take out extra oil from the chicken and then add ginger and garlic paste, followed by finely chopped tomatoes.

4. Let it cook for 3-4 minutes with the lid on. During this time, the tomatoes will become tender. Don’t add any water because the moisture from the tomatoes will be enough to cook the chicken and keep it juicy.

5. Now, add some spices that are roughly ground or ‘kuta hua masala’ instead of powdered ones. This keeps the color of the Chicken Karahi from turning black. Use half a teaspoon each of black pepper, cumin, and coriander.

6. When the oil starts separating from the chicken, add 1 cup of whisked yogurt. This will add more moisture to the Chicken Karahi.

7. Cook on high heat to reduce the moisture of the Chicken Karahi. You’ll know it’s done when the chicken looks glossy and the oil starts to separate again.

8. Finally, garnish it with julienne-cut ginger, slit green chilies, and finely chopped coriander leaves.

9. Turn off the flame, cover it, and let it rest for another 5 minutes. Then, it’s ready to be served. Enjoy your delicious Chicken Karahi.

Tips To Keep in Mind for a good Chicken Karahi dish

Finely Chopped Tomatoes – Use finely chopped tomatoes instead of blended ones. This small change can make a big difference in the flavor profile, providing a more textured and rustic taste to your karahi.

Use Fresh and Ripe Tomatoes – Additionally, always ensure that you use fresh, ripe tomatoes that are vibrant red. These tomatoes not only add a burst of flavor but also contribute to the vibrant and glossy appearance of the dish.

No Water – One crucial tip to remember is to refrain from adding any water to your Chicken Karahi. The natural moisture from the tomatoes is sufficient to tenderize the chicken, ensuring it remains juicy and succulent throughout the cooking process.

Chicken-Tomato Ratio – Maintaining the right balance between tomatoes and chicken is key. For every 1 kg of chicken, aim for approximately 700 gm of tomatoes. This ratio is vital in achieving the perfect harmony of flavors in your Chicken Karahi.

Ginger and Garlic Paste – Since onions are not included in this recipe, it’s essential to compensate for their absence by using a generous amount of ginger-garlic paste. This not only enhances the flavor but also helps create a thick and luscious gravy.

Kashmiri Red Chilli – To add a vibrant red hue to your Chicken Karahi, consider using Kashmiri red chilies. These chilies not only contribute to the color but also add a subtle warmth to the dish without overwhelming it with spiciness.

Ground Spices – When it comes to spices, opt for freshly ground ‘kuta hua’ spices instead of powdered ones. This ensures that the spices retain their potency and aroma, infusing your Chicken Karahi with authentic flavors.

Continuous Stir Fry – Approach the cooking process as you would a stir-fry, keeping it lively and dynamic. Chicken Karahi is a bustling, energetic dish that requires constant attention. Be prepared to stir frequently and add ingredients at various stages to build layers of flavor.

Serving and Menu Ideas

1. Serve your Chicken Karahi with fluffy basmati rice or warm, freshly baked naan bread. The combination of tender chicken and flavorful gravy is a match made in culinary heaven.
2. Pair your Chicken Karahi with a crisp, refreshing salad featuring cucumbers, tomatoes, and onions tossed in a tangy vinaigrette. alongside your favorite accompaniments such as raita, or pickles. The lightness of the salad balances out the richness of the curry beautifully.

Making them ahead

Prep the Ingredients – Chop up all your veggies and marinate your chicken the night before. That way, when it’s time to cook, you can just throw everything into the pan without any fuss.

Cook in Batches – If you’re making a big batch of Chicken Karahi, consider cooking it in batches and storing it in the fridge or freezer. That means you’ll have delicious Karahi ready to go whenever you need a quick meal.

Prep the Base – You can even prepare the base sauce for your Karahi ahead of time. Cook up a big batch of tomato and spice mixture and store it in the fridge. When you’re ready to make Chicken Karahi, just heat the base sauce and add your chicken and veggies.

FAQ’S

1. What cut of chicken works best for Chicken Karahi?

Chicken Karahi is traditionally made using bone-in, skin-on chicken pieces such as drumsticks, thighs, or even whole chicken cut into smaller pieces. These cuts retain moisture and flavor during the cooking process, enhancing the richness of the dish. However, you can also use boneless chicken if you prefer, though the cooking time may vary.

2. Can I substitute yogurt for cream in the recipe?

Yes, you can substitute yogurt for cream in Chicken Karahi. Yogurt adds a tangy flavor and helps tenderize the chicken. To substitute, use plain yogurt and mix it well before adding it to the dish. Keep in mind that yogurt may curdle if added directly to high heat, so it’s best to temper it by adding a small amount of the hot curry sauce to the yogurt before incorporating it into the dish.

3. How spicy is Chicken Karahi typically, and can I adjust the spice level to my taste?

Chicken Karahi can vary in spice level depending on personal preference and regional variations. Typically, it is moderately spicy, with flavors coming from a blend of spices such as red chili powder, ginger, garlic, and green chilies. However, you can easily adjust the spice level by increasing or decreasing the amount of chili powder or green chilies used in the recipe. It’s always best to start with less spice and gradually add more according to your taste.

4. Can I prepare Chicken Karahi ahead of time and reheat it later?

Yes, Chicken Karahi can be prepared ahead of time and reheated later. In fact, like many stews and curries, Chicken Karahi often tastes even better the next day as the flavors have had time to meld together. Allow the dish to cool completely before transferring it to an airtight container and storing it in the refrigerator. When reheating, you can do so on the stovetop over low heat or in the microwave until heated through.

5. What are some common side dishes or accompaniments to serve with Chicken Karahi?

Chicken Karahi is often served with naan bread or roti to scoop up the flavorful sauce. Additionally, it pairs well with steamed rice, biryani, or even simple boiled rice. For added freshness, you can serve it with a side salad of sliced cucumbers, tomatoes, and onions dressed with lemon juice and a sprinkle of salt. Yogurt-based dishes like raita can also complement the spiciness of Chicken Karahi, offering a cooling contrast.

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