Main
Chicken karahi (Pakistan)
- Preparation time
- 45 min
- Servings
- serves 4
Ingredients
- Chicken — to buy800 g
- Neutral oil — to buy3 tbsp
- Onion — to buy1
- Garlic — to buy4 cloves
- Ginger — to buy20 g
- Tomato — to buy4
- Chili pepper — to buy2
- Cumin — to buy1 tsp
- Garam masala — to buy1 tsp
- Turmeric — to buy1/2 tsp
- Fresh cilantro — to buy1 bunch
- Lime — to buy1
- Salt — to buy1 pinch
Preparation
Cut the chicken (bone-in or boneless, your choice) into even pieces and pat them dry with paper towel: dry meat sears much better and releases less water during cooking.
Heat the oil in a karahi or a large sauté pan over high heat, then cook the sliced onion for 5 minutes until it starts to brown.
Add the chicken and sear it for 6-8 minutes over high heat, stirring, until well coloured on all sides.
Add the grated garlic and ginger, cook for 1 minute stirring constantly so they don't burn.
Add the diced tomatoes, split chillies, cumin, garam masala, turmeric and salt, mix well and simmer covered for 15 minutes over medium-low heat, until the tomatoes form a thick sauce coating the chicken.
Uncover and let it reduce for another 5 minutes over high heat if the sauce is too thin, stirring regularly so it doesn't catch.
Sprinkle with chopped fresh cilantro, add a squeeze of lime juice and serve piping hot with naan or basmati rice.