Chicken Karahi
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The Tale of Chicken Karahi
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Named for the wok-like karahi pan it's cooked in, this tomato-and-ginger-heavy dish developed as roadside "dhaba" fare along Pakistan's Grand Trunk Road and around Peshawar, prized for its quick high-heat cooking method. It remains one of Pakistan's most popular restaurant dishes today.
Ingredients
Scale:· 4 servings
- 2 lbs chicken, bone-in pieces
- 4 tomatoes, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, julienned
- 3 green chilies, slit
- 1 tsp red chili flakes
- 1/2 tsp turmeric
- 1/2 cup oil
- 1/2 tsp garam masala
- Fresh cilantro, chopped
- Salt, to taste
Instructions
- 1Heat oil in a karahi or heavy skillet and fry garlic until golden.
- 2Add the chicken pieces and sear on high heat until browned.
- 3Add tomatoes, turmeric, chili flakes, and salt, and cook until the tomatoes break down and the oil separates.
- 4Cover and simmer until the chicken is fully cooked and tender, about 15-20 minutes.
- 5Stir in ginger, green chilies, and garam masala, and cook 5 more minutes.
- 6Garnish with fresh cilantro and serve hot with naan.
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