recipes for chicken | Chicken Karahi

 

What is chicken Karahi?

 A Karahi or Kadai may be a big metal cooking pot that's deep and circular in shape, almost like a wok. It's two sturdy circular handles which make carrying the Kadai easier originally, these large metal pots are used for communal cooking, especially for weddings and different occasional ceremonies.

This Chicken Karahi may be a delicious restaurant-quality version of one of the famous and popular curries from Pakistan and India but now all Asia countries like this delicious dish. This 28-minute Instant Pot recipe is loaded with Onion, tomatoes, ginger, and flavorful chicken for an authentic dish that's fragrant and spicy

Chicken karahi is a very famous and popular dish in Pakistan and you don’t take long to make. If you want to fix a quick simple lunch in 25 to 35 minute between then you make sure your treat yourself with delicious dish chicken Karahi recipes.   This is the best recipes for chicken karahi

 

Ingredients

·         1/4 cup oil, olive oil or Ghee

·         4 pcs Onion cut  pieces

·         2 teaspoon ginger Paste

·         2 Teaspoon Garlic Paste

·         1/2g tomatoes, finely chopped

·         1 Kg chicken  with bone-in and cut into curry small pieces

·         2 teaspoon salt, or to taste

·         Two Teaspoon paprika and Kashmiri red chili

·         2 Pcs bell pepper cut pieces

·         1.5 tsp crushed black pepper

·         1 teaspoon chili flakes

·         0.5 teaspoon cumin powder

·         0.5 teaspoon coriander powder

·         1 teaspoon kalonji (black seed, optional)

·         2 green chilies, slit in half lengthwise

·         1/4 cup ginger cut into matchstick pieces

 

How to make Chicken Karahi

·         First Heat the oil and add Ginger and Garlic paste if the garlic and ginger color is brown  and Now mix it for few minutes, then cut and add tomato paste Mix it.

·         Then add chicken with bone-in and cut into curry pieces and now mix it but use chicken thighs that are boneless and skinless, cut in half with the surplus fat trimmed off. See recipe notes for using chicken breast instead.

·         Now add all masala use good quality brand masala like Shan Masala and Mehran masala and 3-minute mix it

·         Coriander and cumin both add a floral and earthy flavor to the curry

·         Let the water be dried out and add a small piece of butter and how low the temperature of your stove. Garnish with sliced ginger and green chilies and fresh coriander

·         Now ready your chicken karahi serve hot with Chapatti or Naan