Pakistani Chicken Karahi Recipes

Steps:

• Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
• Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.

Steps:

• First, take a vok put it on stove.Add oil and butter.When oil gets hot, add chicken pieces for frying.Now take the fried chicken out of the vok and in the same oil add garlic and ginger paste and stir fry.After 3 minutes add tomatoes(diced) and fry.Add all spices and fry then add the fried chicken,yoghurt and fry 8-10 minutes.
• Now cover with lid.Then oil rises up.Add dry fenugreek and chopped ginger, lemon slice,fresh coriander and green chilli,cover with lid. Again lid the dish for 5 minutes with light flame on stove.
• Chicken Karahi is now ready to eat.Serve with Home-made chapati or roghni tanoori naan.

Steps:

• Prep all the components - chop the chicken, crush the garlic and ginger into a paste, separate tomatoes, gather all spices, chop chiles, julienne ginger, and choppped cilantro leaves
• Set a wok over high heat and add the oil. Once hot, add the chicken and a generous sprinkle of salt. Cook while stirring until the chicken is cooked on the exterior
• Add the garlic and ginger paste and saute for 30 seconds. Add the whole peeled tomatoes and cook while stirring for 5-10 minutes until the tomatoes start to break down. Crush the tomatoes with a spatula to develop the sauce
• Add the spices and stir into the sauce. Let the sauce reduce for another 5-10 minutes until it is fairly thick.
• Toss in the chiles, and butter if using. Let the sauce reduce further until your desired consistency. It should be fairly thick and glossy. Turn off the heat. TASTE IT! Add salt to enhance the flavors.
• With the heat off, add the julienned ginger and cilantro leaves. Toss once and serve with rice, roti, or eat as is.