CHICKEN KARAHI
This spicy dish is a Punjab favorite. Remember, spicy does not necessarily mean hot!
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat or once the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the tomatoes, salt, chili powder, green chili, ground cumin and turmeric.
- Turn up the heat and further cook for another 1 minute then put in the chicken. It is very crucial that spices are mixed within the pan at this point to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices.
- Turn down the heat slightly and stir in the garam masala and fenugreek and cook for a further 5 minutes, also adding in the bell pepper stirring now and again. Serve sprinkled with green coriander.
CHICKEN KARAHI
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.
MIR'S CHICKEN KARAHI
If you get the chance to visit the northern areas of Pakistan,you would find many small restaurant/khokhay serving this delicious Chicken Karahi. It is EXTREMELY easy to prepare .I get a lot of compliments for this dish. Try it out and you will be amazed by the taste and the preparation time. Ideal for newly married girls who want to impress their husband and in-laws of their cooking skills.:o)
Provided by Kirun K. Mir
Categories Pakistani
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil.
- Add chicken.
- Fry on low hear till the water in the chicken dries.
- After the water dries fry the chicken in the oil till it turns light brown.
- Add salt, red pepper, ginger and garlic.
- Cut tomatoes and add in the chicken.
- Cover the wok/pot and cook at low heat.
- Let the tomatoes cook and when you see the oil on the chicken, sprinkle fresh coriander.
- Chicken Karahi is prepared.
- Serve Hot!
- P.S: You can also add 1 tbsp of Achar Gosht Masala available at the Asian grocery stores.
Nutrition Facts : Calories 1356.6, Fat 103, SaturatedFat 25.2, Cholesterol 375, Sodium 359.9, Carbohydrate 8.8, Fiber 2.4, Sugar 4.9, Protein 94.9
CHICKEN KARAHI
Make and share this Chicken Karahi recipe from Food.com.
Provided by galaxy3
Categories Meat
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- First, take a vok put it on stove.Add oil and butter.When oil gets hot, add chicken pieces for frying.Now take the fried chicken out of the vok and in the same oil add garlic and ginger paste and stir fry.After 3 minutes add tomatoes(diced) and fry.Add all spices and fry then add the fried chicken,yoghurt and fry 8-10 minutes.
- Now cover with lid.Then oil rises up.Add dry fenugreek and chopped ginger, lemon slice,fresh coriander and green chilli,cover with lid. Again lid the dish for 5 minutes with light flame on stove.
- Chicken Karahi is now ready to eat.Serve with Home-made chapati or roghni tanoori naan.
Nutrition Facts : Calories 780.7, Fat 65.7, SaturatedFat 21.7, Cholesterol 198.1, Sodium 470.8, Carbohydrate 8, Fiber 2.1, Sugar 4.3, Protein 40.5
PAKISTANI CHICKEN KARAHI
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
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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