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Pakistani Chicken Karahi
By Izzah Cheema · teaforturmeric.com
6 servings
50 min
A spiced stir-fried chicken cooked in a heavy pan with tomatoes, yogurt, and aromatics until glossy and tender.
| prepHave all ingredients prepped and measured before starting | |||||||||
| 2 tbsp / 30 g ghee | Sauté onions until golden, 5-6 min | Add garlic, ginger & whole chili, sauté 1 min | Add chicken & salt, sauté 5 min | Add tomatoes & spices, sauté 1 min | Cover, cook medium heat 20 min | Uncover, sauté high heat 10 min until glossy | Stir in yogurt, sauté medium heat 2-3 min | Add peppercorns, garam masala & remaining salt | Top with chili, ginger & cilantro, serve hot |
| 2-3 tbsp / 30-45 ml neutral oil | |||||||||
| 1 small onion, finely chopped | |||||||||
| 8 garlic cloves, crushed | |||||||||
| 3/4 inch / 2 cm ginger, crushed | |||||||||
| 1-2 Serrano or Thai green chili peppers, whole | |||||||||
| 2-2.2 lbs / 900-1000 g skinless, bone-in chicken, cut into small pieces | |||||||||
| 8 small Roma or Vine tomatoes, diced | |||||||||
| 2 tsp coriander powder | |||||||||
| 1 tsp cumin powder | |||||||||
| 1 tsp red chili powder | |||||||||
| 1/2 tsp kosher salt (for the chicken) | |||||||||
| 1/4 cup / 60 ml plain whole-milk yogurt, whisked | |||||||||
| 1 tsp black peppercorns, freshly ground | |||||||||
| 1/2 tsp garam masala | |||||||||
| 2-3 green chili peppers, slit in half | |||||||||
| 1-2 tbsp fresh ginger, julienned | |||||||||
| 1 tbsp fresh cilantro, chopped | |||||||||
| 1 1/2 tsp kosher salt (remaining) | |||||||||
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