Pakistani Chicken Karahi
Incredibly flavorful and filling, especially when paired with a flatbread (like roti).
Ingredients
Meat
- chicken thighs, boneless, skinless~450 g~1 lb
- salta sprinkle
- cooking oil, or gheea spoonful
Sauce base
- garlic, crushed2 cloves
- fresh ginger, crusheda 1" piece
- tomatoes, canned or fresh3
Spices
- cumin, freshly ground1 parta spoonful
- garam masala1 part
- kashmiri chili powder1 part
- ground coriander1/2 part
- turmeric powder, ground1/2 part
- black pepper, freshly ground1/2 part
- msg, optionala sprinkle
Flavor adjusters (optional)
- green chilies, rough chopped5 small
- butter15 ga knob
- saltto taste
Garnishes
- fresh ginger, julienedto taste
- cilantro, roughly choppeda handful
FAQ
I had Pakistani Chicken Karahi suggested to me during a livestream, and after testing and researching for this video, it's one of my new favorite dishes.
Ethan Chlebowski
Method
Step 1: Prep the chicken & aromatics
Dice the chicken into 1" bite-sized cubes.
In a mortar & pestle, crush any whole spices and then set aside.
Then, crush together the ginger & garlic until they form a paste.
If using whole peeled canned tomatoes, grab three from the can and drain off any excess liquid. If using fresh tomatoes, peel or just use a box grater to puree most of the tomato flesh off from the skin.
Step 2: Sear the chicken
Set a wok or large pan over high heat and add the oil.
Once hot, add the chicken and a generous sprinkle of salt.
and stir occasionally until the chicken is lightly on the exterior, but not quite cooked all the way through.
Step 3: Add the sauce base aromatics
Add the garlic and ginger paste and for 30 seconds to and release their flavors.
Add the whole peeled tomatoes (or grated fresh 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.
Step 4: Add the spices
Stir all the spices into the sauce.
Let the sauce for another 5-10 minutes until it is fairly thick, stirring frequently.
Step 5: Adjust the final flavors
If using, toss in the chiles for extra heat, and the butter for a richer mouthfeel.
Let the sauce further until your desired consistency. It should be fairly thick and glossy.
Turn off the heat and TASTE. Add salt or anything else that might be needed to balance the flavors.
Step 6: Garnish & serve
With the heat off, add the julienned ginger and cilantro leaves. Toss once and serve with rice, roti (or any other flatbread), or eat as is.
Enjoy.
I had Pakistani Chicken Karahi suggested to me during a livestream, and after testing and researching for this video, it's one of my new favorite dishes.
Ethan Chlebowski
Ingredients
Meat
- chicken thighs, boneless, skinless~450 g~1 lb
- salta sprinkle
- cooking oil, or gheea spoonful
Sauce base
- garlic, crushed2 cloves
- fresh ginger, crusheda 1" piece
- tomatoes, canned or fresh3
Spices
- cumin, freshly ground1 parta spoonful
- garam masala1 part
- kashmiri chili powder1 part
- ground coriander1/2 part
- turmeric powder, ground1/2 part
- black pepper, freshly ground1/2 part
- msg, optionala sprinkle
Flavor adjusters (optional)
- green chilies, rough chopped5 small
- butter15 ga knob
- saltto taste
Garnishes
- fresh ginger, julienedto taste
- cilantro, roughly choppeda handful
Method
Step 1: Prep the chicken & aromatics
Dice the chicken into 1" bite-sized cubes.
In a mortar & pestle, crush any whole spices and then set aside.
Then, crush together the ginger & garlic until they form a paste.
If using whole peeled canned tomatoes, grab three from the can and drain off any excess liquid. If using fresh tomatoes, peel or just use a box grater to puree most of the tomato flesh off from the skin.
Step 2: Sear the chicken
Set a wok or large pan over high heat and add the oil.
Once hot, add the chicken and a generous sprinkle of salt.
and stir occasionally until the chicken is lightly on the exterior, but not quite cooked all the way through.
Step 3: Add the sauce base aromatics
Add the garlic and ginger paste and for 30 seconds to and release their flavors.
Add the whole peeled tomatoes (or grated fresh 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.
Step 4: Add the spices
Stir all the spices into the sauce.
Let the sauce for another 5-10 minutes until it is fairly thick, stirring frequently.
Step 5: Adjust the final flavors
If using, toss in the chiles for extra heat, and the butter for a richer mouthfeel.
Let the sauce further until your desired consistency. It should be fairly thick and glossy.
Turn off the heat and TASTE. Add salt or anything else that might be needed to balance the flavors.
Step 6: Garnish & serve
With the heat off, add the julienned ginger and cilantro leaves. Toss once and serve with rice, roti (or any other flatbread), or eat as is.
Enjoy.
