Enjoy this Chicken Karahi, a beloved Pakistani and Indian dish, rich in spices and aroma. Crafted with fresh tomatoes, ginger, garlic, and aromatic spices, it's a popular choice in restaurants. Easily prepared in a skillet, pan, or Instant Pot, this versatile dish is ideal for lunch or dinner, pairing perfectly with jeera rice, naan, or roti.
Start by heating oil in a pan over medium heat. Add the chicken pieces and sauté until they turn white, indicating they're partially cooked.
Add ginger, garlic, and salt to the pan. Continue to sauté until the mixture emits a fragrant aroma.
Cover the pan with a lid and allow the chicken to cook for 5 to 7 minutes. This step ensures the chicken is cooked through.
Next, open the lid and add onion, green chilies, and tomatoes. Mix well, allowing the vegetables to soften and blend with the chicken.
Stir in the chili, coriander, garam masala, cumin, and turmeric powder, ensuring the chicken is evenly coated with the spices.
Cover the pan again and cook the mixture for about 10 to 12 minutes. During this time, the flavors will meld together.
Open the lid and simmer the chicken mixture for 5 to 7 minutes, or until it turns a dark red color, indicating the spices have infused beautifully.
Finally, garnish the Chicken Karahi with coriander leaves and ginger slices. Your dish is now ready to be served, boasting rich colors and flavors.
To Serve
Enjoy this Chicken Karahi or Kadai Chicken with naan, roti, jeera rice, ghee rice, or biryani. Explore more pairing options in the serving suggestions section.
Notes
Here are some tips to perfect your Chicken Karahi:
Freshness of Ingredients: Use the freshest ingredients possible, especially tomatoes, herbs and spices. Freshly ground spices, in particular, can make a significant difference in flavor.
Marinating Chicken: For an even deeper flavor, consider marinating the chicken in a mixture of ginger-garlic paste and a pinch of salt for about 30 minutes before cooking. This step can tenderize the chicken and infuse it with more flavor.
Frying for Flavor: Fry the chicken in oil with ample ginger and garlic at the start to give a rich flavor and taste.
Balancing Spices: Adjust the level of spices, especially chili, according to your taste preference. Remember, the amount can always be modified to suit different palates.
Deglazing the Pot: After stir-frying the chicken, there might be bits stuck to the bottom of the Instant Pot. Deglazing with a little water or broth can lift these flavorful bits, enhancing the overall taste of the curry.
Consistency of Gravy: If you prefer a thicker gravy, allow the curry to simmer with the lid off for a few extra minutes at the end. For a thinner gravy, add a bit more water or broth during the cooking process.
Garnish Options: Apart from coriander and ginger, a squeeze of fresh lemon juice just before serving can add a bright, fresh flavor to the dish.
Resting Time: After cooking, let the curry sit for a few minutes before serving. This resting period allows the flavors to meld together more cohesively.