Chicken Karahi

HOW TO MAKE PAKISTANI CHICKEN KARAHI?

Dry roast these whole spices for 1 minute on medium flame with constant stirring. Remove from pan, cool and grind into a fine powder. (You can switch any of these whole spices with ground spices. Add ground spices after roasting whole spices in the pan, stir for 1-2 seconds and remove.)

Ground Karahi Spice mix is ready. You have to use all of it but if you like less heat than cut down on the spice mix to adjust the heat. ( You may double or triple above spice mix recipe, ground, and store in the freezer. Stays fresh for 3 months. The ready-made karahi spice mix is ok too, but adjust measure to heat preference.)

In a wok fry chicken in oil with salt and pepper for 5 minutes until color changes.

Color has changed and few golden marks are visible. Remove the chicken with a slotted spoon leaving oil in the pan.

Add grounded spices and other spices in a pan, that is chopped garlic, Indian allspice powder, black pepper,, and turmeric. Fry for 30 seconds.

Add green chili paste and red chili powder. Fry for another 30 seconds.

Add finely chopped onions and fry for 3 minutes until onion is translucent,

Add tomato puree and cook for 3-5 minutes until oil separates and the color of puree darkens.

See the colour of puree is darkened. Now, add fried chicken with juices in the wok again. Cover and cook for 10-15 minutes on low flame until chicken is tender. You can add ¼ cup water only if required.

Add a dollop of butter (if using) for a makhni flavor.

Garnish with ginger and chili. ( Seeds of chili removed and cut length-wise)

Hungry for chicken curry? Try these!

• Ginger Chicken
• White Chicken Karahi
• Chicken Korma
• Haryali Chicken
• White Korma
• Chicken cashew curry
• Kashmiri Chili Chicken (sweet and sour with raisins