Tandoori Chicken Karahi
Tandoori Chicken Karahi is my fusion take on the classic Pakistani Karahi dish that combines the smoky, spiced taste of tandoori chicken with the rich curry of a traditional Karahi. It's slightly tangy and full of flavor; perfect for you if you love bold flavors with a touch of heat.
Ingredients
Tandoori Marinade
- 4 tablespoon yogurt
- 2 teaspoon ginger and garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 ½ teaspoon ground red chili or to taste
- 1 tablespoon kasuri methi
- ½ teaspoon ground allspice
- ½ teaspoon garam masala
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon turmeric
- 1-2 tablespoon lime juice
- 1 whole skinless chicken cut into 12-14 pieces (approx 2.25 lbs)
Karahi
- ⅔-3/4 cup oil
- Marinated chicken
- 5 tomatoes peeled and pureed
- 1 red onion fried
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2-3 green chilies
- Ginger and cilantro for garnish
Instructions
- Mix yogurt with tandoori spices and marinate chicken pieces for 10-15 minutes or up to 12 hours.
- While chicken is marinating, purée tomatoes and fry sliced onion until crisp and brown.
- In a wok or pan with high sides, heat up oil and add marinated chicken with all the marinade. Sauté until chicken is no longer pink.
- Add puréed tomatoes (I prefer using skinless tomatoes) and cook covered on high heat for 10 minutes. Remove lid and cook on high heat for another 15 minutes or until curry looks reduced.
- Add cumin and coriander, then stir in fried onions and green chilies. Cook on high heat, stirring occasionally until oil separates.
- Garnish with cilantro and julienned ginger.