Chicken Karahi

Ingredients

• 3 tbsp oil
• onions (Shown in the video; quantity not specified)
• 1 chicken (Bone-in and cut into curry pieces)
• 4 tomatoes (Finely chopped)
• 1 bulb garlic (Minced; used with the ginger as a ginger-garlic paste in the video)
• 2 tbsp ginger (Minced for the curry)
• 1 tsp salt (Or to taste)
• 2 tsp paprika or Kashmiri red chili
• 1.5 tsp crushed black pepper
• 1 tsp chili flakes
• 1 tsp cumin powder
• 1 tsp coriander powder
• 0.5 tsp fenugreek leaves
• 4 tbsp yogurt
• coriander (Chopped, for garnish)
• 0.25 cup ginger (Cut into matchstick pieces, for garnish)
• 2 green chilies (For garnish)

Steps

1. 1

   Heat the oil in a karahi or large heavy skillet over high heat.

2. 2

   Add the onions and sauté over high heat until golden brown.

3. 3

   Add the bone-in chicken pieces and stir to coat them in the hot oil and onions.

4. 4

   Add the minced garlic and minced ginger, or combine them as a ginger-garlic paste before adding. Stir into the chicken.

5. 5

   Add the salt, paprika or Kashmiri red chili, crushed black pepper, chili flakes, cumin powder, and coriander powder. Stir to distribute the spices.

6. 6

   Cover and cook the chicken until it is cooked through.

7. 7

   Uncover and sauté the chicken mixture.

8. 8

   Add the finely chopped tomatoes and cook them with the chicken until incorporated and softened.

9. 9

   Add the yogurt and stir it into the curry.

10. 10

    Add the fenugreek leaves and stir to combine.

11. 11

    Garnish with chopped coriander, ginger matchsticks, and green chilies.

12. 12

    Serve the chicken karahi.

Notes

The source does not specify exact cooking times, heat settings beyond sautéing onions on high heat, or a target internal temperature. The quantity of onions, garnish coriander, and the amount of liquid or cooking time are not specified.

Nutrition per serving

• main
• curry
• Pakistani
• spicy
• chicken
• one-pot
• stovetop