Restaurant Style Chicken Karahi Recipe

Chicken Karahi, called Kadai Chicken, is a fragrant and flavorful Pakistani curry that has become popular throughout South Asia and beyond. The specific vessel in which it is cooked gives the dish its name “karahi”.South Asian dish that stands out really for its bold flavor, tomato-based curry, and aromatic spices. A complete recipe to making authentic chicken karahi at home, in which spices must meld well into the chicken and tomatoes, a medley balanced by raw seasonings, all cooked slowly; therein lies the secret of Chicken Karahi.

Ingredients

Ingredients are listed below for making chicken karahi:

Marination Ingredients

• 500g chicken (bone-in gives more flavor while cooking)
• ¼ cup thick curds or Greek yogurt
• 1 teaspoon ginger-garlic paste 
• ¼ teaspoon turmeric powder 
• ½ teaspoon salt 
• ½ teaspoon red chili powder 

Karahi Masala or Spice Mix

• 1 tablespoon coriander seeds 
• 1 teaspoon cumin seeds 
• 1 teaspoon fennel seeds 
• 2 teaspoons black peppercorns 
• 2-3 dried red chilies 

Making Curry

• 4 tablespoons mustard oil (or vegetable oil/ghee)
• 1 bay leaf 
• 5-6 whole peppercorns 
• 1 teaspoon cumin seeds (jeera) 
• ½ inch cinnamon stick 
• 1 medium-sized onion, finely chopped 
• 2 teaspoons ginger-garlic paste 
• ¼ teaspoon turmeric powder 
• 1 teaspoon red chili powder (to taste) 
• 1½ teaspoons coriander powder 
• ½ teaspoon cumin powder 
• Freshly powdered Karahi masala (from above) 2 tablespoons 
• Salt to taste (¾-1 teaspoon) 
• 1 capsicum, cubed (optional for smokiness) 
• 2 big tomatoes, roughly pureed or finely chopped 
• 2 tablespoons tomato paste (optional for deeper flavor) 
• Green chilies, slit (based on spice preference 

For the Last Touch 

• ½ teaspoon garam masala powder 
• 1 teaspoon dried fenugreek leaves (kasuri methi), roasted and crushed 
• Fresh ginger julienned (for garnish) 
• Fresh cilantro, chopped (for garnish) 

Optional Garnish 

1. Lemon wedges for serving 
2. Butter or ghee for richness

Step-by-Step Process of Making Chicken Karahi

Step 1: Make Spice Powder 

Toast coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies in a dry pan over medium heat till fragrant. Grind into coarse powder using a mortar and pestle or spice grinder. Keep aside.

Step 2: Marinate the Chicken

In a bowl, mix chicken pieces with curd, ginger-garlic paste, turmeric powder, salt, and chili powder. Let it marinate for at least 30 minutes to tenderize the meat and infuse flavor.

Step 3: Heat the Oil

Heat mustard oil or ghee in a karahi or wok over medium-high heat until shimmering. Add bay leaf, whole peppercorns, cumin seeds, and cinnamon stick. Saute until aromatic.

Step 4: Brown the Chicken

Add marinated chicken to the hot oil and fry till it is lightly browned on all sides. Remove chicken from the pan and set aside.

Step 5: Add Sauted Aromatics

In the same pan, add finely chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for another minute until fragrant.

Step 6: Add Tomatoes

Pour pureed tomatoes and tomato paste into the pan. Heat until thick and oil separates from the sauce (about 10-15 minutes) at medium heat. Stir now and again to gain any coalescing.

Step 7: Spice It Up

Add turmeric powder, red chili powder, coriander powder, cumin powder, ground Karahi masala, and salt. Mix well to combine with the tomato base.

Step 8: Add Chicken

Return the brown chicken to the pot and stir well to coat with the spiced sauce. Cover and let it simmer on medium heat for about 15-20 minutes until the chicken is tender.

Step 9: Onions & Capsicum 

(Optional) Chopped onion or onion petals in ghee on high heat with cubes of capsicum in another pan. Towards the end of the preparations, add this to the karahi for smoky flavors.

Step 10: Final Touches 

Uncover the karahi and add slit green chilies, garam masala powder, dried fenugreek leaves, and julienned ginger. Cook uncovered on high heat for a few more minutes until the sauce thickens further and coats the pieces.

Step 11: Garnish & Serve 

Turn off the heat and garnish with fresh coriander. Serve hot with naan bread or steamed basmati rice. Offer lemon wedges on the side for added brightness.

Successful Tips for Perfect Recipie

• Bone-in chicken gives the flavor; the best are drumsticks and thighs.
• Increase or decrease the green chilies or chili powder to adjust heat levels.
• Avoid pouring water during the cooking; use tomatoes to keep them moist.
• Finishing off with butter or ghee before serving adds more richness.
• Use spices that are fresh to enjoy the full aroma and flavor.

Also read about chicken nuggets recipe.

Serving Ideas

Chicken Karahi goes well with:

1. Naan or tandoori roti.
2. Steamed basmati rice.
3. Raita or yogurt sauce to balance the heat.

Conclusion

Chicken Karahi is a standard Pakistani dish combining the richness of spices, tangy tomatoes, and juicy bits of chicken. Its easy preparation and bold flavors have made it a favorite among both home cooks and restaurant chefs. Served with naan, roti, or rice, this dish perfectly represents South Asian cuisine, and with the help of this recipe, you will be able to duplicate its authentic flavor in your kitchen and have a filling, tasty meal with family and friends.

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