- 1/2 Kg ChickenCut in standard size piece
- 1/2 Cup Cooking Oil
- 3 Tomatoes
- 1 Garlic PieceFinely chopped equally to 2 tbsps.
- 2 tbsps. Garlic and Ginger paste
- 4 - 5 Pieces Green ChiliesSlightly large
- 1 Cup Fresh Green Coriander
- 1 tbsp. Dry Green Coriander
- 1 tbsp. Crushed Cumin Seeds
- 1 tbsp. Turmeric Powder
- According to taste salt
- 1 tbsp Crushed Red Chili
- 1 Cup Water
- 1 Cup Yogurt
Every person around us has a unique taste of food choices and selections. When it comes to choosing some national food choices, every citizen loves to gulp down their traditional dishes and foods that their own country specializes in the line of foods. Every state has its own specialty and choice of flavors that its citizens adapt to and love.
Our country Pakistan is also one of those known countries that are famous for their traditional and national foods that not only its citizens but many people around the world love when they come to taste them. Our country exceeds in savories and flavors when it comes to creating typical and rich flavor foods that every Pakistani and other traditional food lovers love.
One of the most commonly eaten and cooked recipe of our traditional food list is The PAKISTANI CHICKEN KARAHI RECIPE. Oh! The flavor just hit the taste buds after writing its name as its creamy and flavorful texture, and feeling just melts the hearts of food lovers. Chicken karahi is one of the most demanded and eaten foods among Pakistanis. The rich, spicy, and tasteful dish buzzes the hearts of hundreds of Desi food lovers every day while getting more in demand.
Cooks and chefs always look forward to learning more and more techniques to perfect their cooking skills; even ordinary people do too who are learning to cook better every day. That’s why we are here to let your concerns get some ease with our individual Pakistan Chicken Karahi recipe details that will make your dish look comfortable and tasteful at the same time.
Get your wok (karahi) ready on flame by heating it with oil on a medium flame for few minutes and add garlic and ginger paste. Keep stirring slowly on low heat until they turn light brown.
After stirring the garlic and ginger paste brown, add in the crushed coriander and cumin seeds. Fry them together for at least 5 minutes to mix the flavor well.
After the paste is ready, add in chicken and fry it for at least 15 minutes till the chicken gets slightly brown shade, and the smell is gone.
Add in half cup of water, green chilies (slit from between) and fresh coriander. Mix it well till the flavors are mixed.
It’s time to add in the yogurt and mix it well. After that, add in the tomatoes (slightly grinded), salt (one or one and a half tablespoon), crushed red chili, and turmeric (one tablespoon each) into the karahi. Stir them softly for about 15 minutes, and be careful not to break the chicken pieces.
Cover the karahi with lid and let it cook for 20 more minutes under low heat until chicken is cooked and all the spices are well merged into it.
Pour out the dish into a fancy bowl and garnish t with sliced ginger, green chilies, and fresh coriander.
Serve hot with roti or naan.