Green Chutney Chicken Karahi

This recipe is my newest addition to the world of flavorful curries. I call this Chutney Chicken Karahi. It's more popularly known as Green Karahi or Haryali Chicken. This unique twist on the traditional Pakistani dish combines the bold flavors of mint and coriander chutney with succulent chicken pieces, resulting in a curry that's bursting with freshness and tang.

What is a Karahi?

In South Asian cuisine, a karahi refers to a deep, circular cooking vessel similar to a wok. It's widely used to prepare various dishes, particularly curries and stir-fries. The karahi's unique shape allows for even heat distribution, ensuring that ingredients cook uniformly and retain their natural flavors and textures. Traditionally, karahi dishes are cooked over high heat, that lends a bit of a smokiness and depth of flavor to the final dish.

Best Tips for Making Karahi:

1. Use a Karahi or Wok: To achieve authentic flavors and textures, I recommend to cook your karahi in a traditional karahi vessel or a wok. It's not a deal breaker if you don't but this cookware promotes rapid evaporation of liquids, resulting in a concentrated sauce with intense flavors.
2. Cook on High Heat: One of the hallmarks of a perfect karahi is the charred, caramelized exterior of the tomatoes and onions. To achieve this, crank up the heat and cook your karahi over high flame. This high-heat cooking method not only seals in the juices but also lends a delicious smokiness to the dish.
3. "Bhoonna": In Urdu cooking terminology, "bhoonna" refers to the process of stir-frying or sautéing the ingredients until the oil separates from the masala/curry. Oil separating visually looks like it's supposed too; you'll see the oil come to the surface. You curry will lack in flavor if the oil doesn't separate. Be patient and stir on high heat.

Watch how to make Chutney Chicken Karahi

How to make Chutney Chicken Karahi:

Ingredients:

• ¼ cup oil
• 1.5 lb chicken thighs
• ½ teaspoon salt (adjust later)
• 1 tablespoon ginger and garlic paste
• Green Chutney Paste (crush/blend ½ cup cilantro, ¼ cup mint, ½ or 1 whole green chili based on desired spice level)
• ½ cup plain Greek yogurt
• 1 teaspoon white pepper
• 1 ½ teaspoon cumin
• 2 teaspoon coriander
• 1 green chili, chopped
• Ginger, Julienned for garnish

Preparation:

1. Searing the Chicken: Begin by heating oil in a wok over high heat. Once the oil is hot, add the chicken thighs and sear them until they are no longer pink. This initial step helps seal in the juices and flavors of the chicken.
2. Seasoning with Salt and Aromatics: After searing the chicken, sprinkle salt over the pieces and add the ginger and garlic paste. Allow these aromatic ingredients to infuse their flavors into the chicken as it continues to cook.
3. Incorporating the Green Chutney Paste: Now, it's time to introduce the star ingredient – the green chutney paste. This blend of cilantro, mint, and green chili adds freshness and a burst of flavor to the dish. Stir in the green chutney paste and ensure it coats the chicken evenly.
4. Adding Creaminess with Yogurt: To further deepen the flavors and add creaminess the dish, add beaten Greek yogurt or whole milk yogurt to the wok. The yogurt not only adds a luscious texture but also helps balance out the heat from the spices.
5. Add Ground Spices: Once the yogurt is well incorporated, it's time to introduce the spices. Sprinkle white pepper, cumin, and coriander over the chicken, distributing them evenly for a well-rounded flavor profile.
6. Cooking Covered: Lower the heat to medium and cover the wok, allowing the chicken to cook in the flavorful sauce. This step allows the chicken to tenderize while absorbing all the delicious flavors from the spices and chutney paste.
7. Uncovering and Stirring: After about 15 minutes of cooking covered, remove the lid and increase the heat to high. Stir the chicken vigorously, allowing the excess moisture to evaporate and the sauce to thicken.
8. Final Touches: To finish off the Chutney Chicken Karahi, add a touch of water to create a luscious sauce that coats the chicken beautifully. Garnish the dish with julienned ginger for a pop of freshness and aroma.

Chutney Chicken Karahi

Izzah Khan

This Chutney Chicken Karahi is a great new addition to your curry collection. It's made with a chutney paste that blends beautifully with the chicken and spices

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Pakistani

Ingredients

  

• ¼ cup oil
• 1.5 lb chicken thighs
• ½ teaspoon salt adjust later
• 1 tablespoon ginger and garlic paste
• Green Chutney Paste pulse/blend ½ cup cilantro, ¼ cup mint, ½ or 1 whole green chili based on desired spice level
• ½ cup plain Greek yogurt or whole milk yogurt
• 1 teaspoon white pepper
• 1 ½ teaspoon cumin
• 2 teaspoon coriander
• 1 green chili chopped
• Ginger Julienned for garnish

Instructions

 

• In a wok on high heat, add oil and fry the chicken until no longer pink then add salt and ginger garlic paste.
• Cook for a couple minutes and then add the green chutney paste. Stir for another minute, then add yogurt and mix well for 2-3 minutes.
• Next cook the chicken covered on medium heat for 15 mins. The yogurt will release its water so no additional water is needed.
• After 15 mins, remove the lid and add the spices (white pepper, cumin and coriander) on very high heat and stir until the oil separates. On high heat, the water will evaporate from the curry and the flavor will deepen until you start noticing the bubbles get bigger.
• Stay patient and continue with the bhoonna process until the oil starts to ooze out and float to the surface.
• Add a touch of water to create a little sauce and garnish with ginger.