Chicken Karahi is a tomato and ginger based, thick masala curry which is though to originate from the Khyber Pakhtunkhwa region. The original, authentic method of making it is a very specific one. As a general rule, Karahis are made from a base of ginger, garlic and tomatoes and also contain fresh green chillies, julienne-cut raw ginger and coriander. It’s a rather thick, jammy gravy and concentrated in flavour – yum!
also see this https://zaiqahub.com/recipe/easy-aloo-keema-recipe/
Ingredients:
Chicken (with bone) – 1 kg
Yogurt – 1 cup (whisked)
Tamatoes 6-8
Fresh cream – ½ cup
Ginger garlic paste – 2 tablespoons
Green chilies – 6-8 (slit or chopped)
Crushed black pepper – 1 teaspoon
Salt – to taste
Cooking oil – ½ cup
Butter – 3 tablespoons
Garam masala powder – 1 teaspoon
Lemon juice – 2 tablespoons
Julienned ginger – 1 tablespoon
Fresh coriander – chopped (for garnish)
Directions:
- Heat oil in a karahi or deep pan. Add ginger garlic paste and sauté until it turns light golden.
- Add chicken and fry on high heat until it changes color and all its water evaporates.
- Add tamatoes over the lid and allow the tomatoes to soften up for about 5 to 10 mins
- Now you should be able to peel off the skin of the tomatoes with ease.
- Mix in whisked yogurt, salt, and crushed black pepper. Cook on medium flame until the oil starts separating.
- Add cream and butter. Stir gently to avoid breaking the chicken. Cook for another 5-7 minutes on low flame.
- Add green chilies, lemon juice, and garam masala. Cover and let it simmer for 3-5 minutes.
- Garnish with julienned ginger and chopped coriander.
Serving Suggestion:
Serve hot with naan or garlic naan for best results. You can also enjoy it with plain basmati rice. Add a side of salad or raita to balance the richness.
This Chicken Karahi isn’t just a meal — it’s an experience! It’s rich, creamy, comforting, and packed with flavor that lingers. Try it once, and it’ll surely become a family favorite.
.
