Chicken karahi
چکن کڑاہی
Tomato, ginger and green chilli, cooked fast on a high heat.
At a glance
- Time
- 45 min
- Serves
- 4
- Kitchen
- Pakistani
- Heat
- Medium
First time?
The dish Pakistani restaurants are judged on. It has no onions and no cream: the sauce is tomatoes cooked down until they turn glossy and the oil comes out. Ask the butcher for karahi cut, small bone-in pieces.
Method
Heat the oil in a wok or karahi on a high heat. Add the chicken and fry for 5 minutes, until it turns white all over.
Add the ginger and garlic pastes and fry for 2 minutes.
Add the tomatoes and salt. Cover and cook on a medium heat for 10 minutes, until the tomatoes are completely soft.
Take the lid off and turn the heat back up. Cook, stirring and scraping, until the sauce is thick and the oil separates, about 10 minutes. Pick out any tomato skins if you like.
Add the chilli powder, chilli flakes, crushed coriander and cumin, and black pepper. Fry for 3 minutes.
Add the green chillies, ginger matchsticks and kasuri methi. Cook for 2 minutes more, then scatter the coriander.
Kashmiri chilli gives colour more than heat. For a milder karahi, leave out the chilli flakes.
Eat it with: Naan or roti, and a plain yoghurt raita.
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