Chicken Karahi (Pakistani Dish)
My partner Ali introduced me to Chicken Karahi and I was hooked from the first bite. I call it the Pakistani version of Chicken Cacciatore (which is something I grew up enjoying), but it’s spicier and has such a great depth of flavour.
Let’s go shopping.
3 tbsp ghee or oil
1 large onion, finely chopped
8 garlic cloves, crushed
1.5 inch piece of ginger, crushed
1 Thai green chili pepper, sliced in half (if you don’t have you can use jalapeno)
1/2 jalapeno, finely diced
2-2.2 lbs skinless, bone-in chicken (you can use a mix of drumsticks or thighs)
7 tomatoes (On the Vine or Roma), diced
2 tsp coriander powder
2 tsp cumin powder
1 tsp red chili powder
2 tsp kosher salt
1/2 cup full fat greek yogurt
1-2 tsp freshly ground black pepper (to taste)
1 tsp garam masala
For Serving:
Freshly chopped cilantro, julienned ginger, diced jalapenos
Full Fat Greek Yogurt
Garlic Naan
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Heat a large pan or dutch oven over medium high heat. Add the 3 tbsp ghee and let it melt.
Add the onion and saute until soft, about 5 minutes.
Add the diced ginger, garlic and jalapeno peppers as well as the thai green chilli or serrano, which has been sliced in half.
Cook until fragrant, about 2 minutes.
Add the chicken 2 tsp salt and cook until white, about 5 minutes (it won’t be fully cooked yet, you’re just looking to get rid of the pink as it’ll continue cooking).
Add the tomatoes, coriander, cumin and red chili pepper and saute for 3 minutes on this medium high heat, stirring often.
Lower the heat to medium, cover the pot, and cook the chicken for 30 minutes, stirring every 5-10 minutes.
Uncover and raise the heat to high, with the purpose of cooking off some of the liquid that the tomatoes have released. You’ll cook on this heat for 8-10 minutes and will notice the liquid reducing and turning a darker shade of red.
Once the liquid had reduced, turn the heat down to medium and taste, adding salt as needed. Whisk in the yogurt, freshly ground black pepper and garam masala.
Remove from the heat and prepare to serve with the additional yogurt on the side (helps to cut the spice), cilantro, ginger and chillies for those who want them, It is best enjoyed with hot garlic naan to scoop up the goodness.
