Chicken Karhaai Food

CHICKEN KARAHI

Chicken Karahi image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 pounds of boneless chicken cut into medium size cubes (can use chicken with bones, but cut into very small pieces, about 3 inches in length)
Salt to taste
4 green chilies, coarsely chopped (any kind, preferably the thin long ones)
10 whole black peppercorns
1/4 cup water
2 to 3 tablespoons olive oil or any vegetable oil
2 pounds of fresh red tomatoes, coarsely chopped
Red chili powder to taste
2-inch piece of fresh ginger julienned
Chopped cilantro for garnish

Steps:

Wash and dry chicken pieces properly. Put the chicken pieces in a medium sized saucepan. Add salt to taste, green chilies, peppercorns, and water and place on stove on high heat. Once the water starts to boil, reduce heat to low and cook chicken until tender and the liquid has evaporated. If the chicken sticks and is not cooked add a little more water.
While the above is being done, in a separate "karahi", which is an Indian/ Pakistani Wok, (or you can use a Chinese wok also) add the olive oil, tomatoes, some salt and red chili powder (around one teaspoon for medium hot or two teaspoons for hot). Cook on medium heat until the tomatoes are tender and reduced to a sauce like consistency. Add the cooked chicken pieces to the sauce. Reduce heat to very low so that the sauce absorbs and coats the chicken pieces. Add the julienned ginger and green chilies to the chicken. Simmer for around five minutes.
Before serving sprinkle on chopped cilantro and serve in the Karahi, with hot pita bread or any available Indian bread from the market.
The dish is best eaten fresh off the stove with "Dal" as an accompaniment.

PAKISTANI CHICKEN KARAHI

Pakistani Chicken Karahi image

This dish gets its name from a karahi, a flat open pot used a lot in Pakistani and Indian cooking. In spite of its name, this recipe can be made in any pot. My mom came up with this recipe; it's a little spicy (by Pakistani standards), but simple and foolproof. Serve with naan bread.

Provided by creativecookie

Categories World Cuisine Recipes Asian Pakistani

Time 1h6m

Yield 6

Number Of Ingredients 11

Ingredients

½ cup sunflower oil
1 (3 pound) whole chicken, giblets discarded, cut into 12 pieces
¼ cup water
2 teaspoons ground cumin
1 ½ teaspoons salt
1 ½ teaspoons ginger and garlic paste
½ teaspoon red chile powder
¼ teaspoon ground turmeric
6 ripe tomatoes, roughly chopped
4 green chile peppers, finely chopped, or more to taste
1 bunch fresh cilantro leaves, finely chopped

Steps:

Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.

Nutrition Facts : Calories 429.1 calories, Carbohydrate 9.5 g, Cholesterol 61.4 mg, Fat 33.4 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 5.8 g, Sodium 698.2 mg, Sugar 5.5 g

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