Authentic Chicken Karahi
This tomato-rich chicken curry is easy, flavorful and a fan favorite. This recipe is as authentic as it gets and inspired by the Peshawari style of cooking Karahi
Ingredients
- ⅓ to ½ cup of oil
- 1.5 lbs of skinless whole chicken pieces
- 1 tablespoon of ginger garlic paste
- ½ teaspoon of turmeric
- 1 tablespoon of crushed coriander
- 1 ¼ teaspoon of ground cumin
- ½ teaspoon of red chili powder
- ½ teaspoon of red chili flakes
- ¾ teaspoon of salt adjust as needed
- 1 green chili chopped
- 8 tomatoes halved
- ½ cup of water
- 1-2 teaspoon of black pepper to finish
- 1 green chili to finish
- Ginger slices and chopped cilantro for garnish
Instructions
- Heat oil in a wok and cook chicken until no longer pink, then add ginger and garlic paste.
- Add turmeric and cook for 15 seconds, then add remaining spices and chopped green chili. Stir well.
- Add tomato halves, pour in water, and cook covered for 5-7 minutes.
- Peel off tomato skins if using fresh tomatoes or add canned tomatoes.
- Mash tomatoes slightly with a spatula and cook covered for 15 minutes.
- Remove lid, turn up the heat, and stir until water evaporates and oil separates from the curry. Lower heat.
- Add black pepper and chopped green chili, mix well, and simmer on low heat.
- Garnish with ginger slices and chopped cilantro. Serve with naan.