Chicken Creamy Karahi

Ingredients

• 1 lb boneless chicken thighs (Cut into bite-size pieces; bone-in chicken may also be used with a longer cooking time.)
• 3 tbsp vegetable oil (For frying.)
• 1 yellow onion (Finely chopped.)
• 4 cloves garlic (Minced.)
• 1 tbsp fresh ginger (Finely grated or minced.)
• 3 tomatoes (Medium, finely chopped or blended.)
• 0.5 cup plain yogurt (Whisked until smooth; use full-fat yogurt for a richer sauce.)
• 0.5 cup heavy cream (Add at the end for the creamy finish.)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp red chili powder (Adjust to taste.)
• 0.5 tsp turmeric
• 1 tsp garam masala (Divided or added near the end.)
• salt (To taste.)
• 0.25 cup fresh cilantro (Chopped, for garnish.)
• 2 fresh green chilies (Sliced lengthwise, for garnish or additional heat.)

Steps

1. 1

   Prepare all ingredients before cooking. Cut the chicken into bite-size pieces, chop the onion and tomatoes, mince the garlic and ginger, whisk the yogurt smooth, and measure the spices.

2. 2

   Heat the oil in a wide, heavy-bottomed skillet or karahi over medium-high heat until it shimmers.

3. 3

   Add the chopped onion. Cook for 5 to 7 minutes, stirring occasionally, until softened and lightly golden.

4. 4

   Add the minced garlic and ginger. Stir and cook for about 1 minute, until fragrant but not browned.

5. 5

   Add the chicken pieces. Stir-fry for 6 to 8 minutes, turning frequently, until the exterior is opaque and lightly browned.

6. 6

   Add the chopped or blended tomatoes, cumin, coriander, chili powder, turmeric, half of the garam masala, and salt. Stir thoroughly to coat the chicken.

7. 7

   Cook uncovered for 10 to 12 minutes, stirring frequently, until the tomatoes break down into a thick sauce and the oil begins to separate around the edges.

8. 8

   Reduce the heat to low. Add the whisked yogurt gradually, stirring constantly so it incorporates smoothly without curdling. Cook for 3 to 4 minutes.

9. 9

   Pour in the heavy cream and stir until the sauce is uniform and glossy. Simmer gently for 3 to 5 minutes; do not boil vigorously after adding the cream.

10. 10

    Check that the chicken is fully cooked, with an internal temperature of 165°F (74°C), and adjust the salt and chili seasoning to taste.

11. 11

    Sprinkle over the remaining garam masala, sliced green chilies, and chopped cilantro. Serve hot with naan, roti, or basmati rice.

Notes

The source provided only the title, so the ingredient quantities and method are an informed reconstruction rather than a direct extraction. For food safety, cook chicken to 165°F (74°C). Refrigerate leftovers in a sealed container for up to 3 days and reheat gently to avoid splitting the cream sauce.

Nutrition per serving

• main
• Pakistani-inspired
• South Asian
• chicken
• creamy
• stovetop
• skillet
• comfort food