Restaurant Style Chicken Karahi
Restaurant Style Chicken Karahi
Ingredients
- 1 kg chicken, cut into pieces
- 1 tin canned tomatoes, blended into a smooth paste
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 2 tablespoons ginger-garlic paste
- 1 cup oil
- 3-4 green chilies, slit
- 1/2 bunch fresh coriander, chopped
- 1 large piece ginger, julienned
- 3 tablespoons yogurt
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1/2 teaspoon whole black pepper
- 4 dried red chilies
- 1/2 teaspoon garam masala
- 1 teaspoon kasuri methi, crushed
- 1/4 teaspoon sugar
- as needed salt, to taste
Instructions
- 1
Heat 1 cup of oil in a large pan over medium-high heat. Add the 1 kg chicken pieces and fry until they are lightly golden on all sides. Remove the fried chicken from the pan and set it aside. Keep about half of the oil (approximately 1/2 cup) in the pan.
ā±ļø 10 min
- 2
To the remaining hot oil in the pan, add 2 tablespoons of ginger-garlic paste and sautƩ for about 1 minute until fragrant. Then, add the 1 tin of blended tomatoes (smooth paste) to the pan. Cook this mixture, stirring occasionally, until the oil separates from the masala. This step is crucial for achieving a restaurant-style taste.
ā±ļø 10 min
- 3
Add 1 teaspoon of red chilli powder, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and salt to taste to the masala base. Mix well and continue to cook, stirring frequently, until the masala is nicely roasted and fragrant.
ā±ļø 5 min
- 4
In a separate dry pan, dry roast the following spices over medium heat: 1 tablespoon of cumin seeds, 1 tablespoon of coriander seeds, 1/2 teaspoon of whole black pepper, and 4 dried red chilies. Roast until fragrant, about 2-3 minutes. Transfer the roasted spices to a mortar and pestle or a spice grinder and grind them coarsely.
ā±ļø 5 min
- 5
Add the previously fried chicken back into the pan with the prepared masala. Add 3 tablespoons of yogurt and mix it well, ensuring the chicken is evenly coated. Stir in 1 tablespoon of the freshly prepared coarse spice mix. Cook for about 5 minutes, allowing the flavors to meld.
ā±ļø 5 min
- 6
Add the 3-4 slit green chilies, 1 large piece of julienned ginger, 1/2 bunch of chopped fresh coriander, 1 teaspoon of kasuri methi (crushed in your hands to release its aroma), and 1/4 teaspoon of sugar to the pan. Mix all ingredients thoroughly and continue to cook for another 5 minutes until the karahi is thick and the chicken is well coated with the rich sauce.
ā±ļø 5 min
- 7
Garnish the finished Restaurant Style Chicken Karahi with additional fresh coriander, ginger juliennes, and green chilies. Serve hot with naan, roti, or rice.
Kitchen Tools
Nutrition Facts (per serving)
Restaurant Style Chicken Karahi
- 1 kg chicken, cut into pieces
- 1 tin canned tomatoes, blended into a smooth paste
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 2 tablespoons ginger-garlic paste
- 1 cup oil
- 3-4 green chilies, slit
- 1/2 bunch fresh coriander, chopped
- 1 large piece ginger, julienned
- 3 tablespoons yogurt
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1/2 teaspoon whole black pepper
- 4 dried red chilies
- 1/2 teaspoon garam masala
- 1 teaspoon kasuri methi, crushed
- 1/4 teaspoon sugar
- as needed salt, to taste
Instructions
- 1
Heat 1 cup of oil in a large pan over medium-high heat. Add the 1 kg chicken pieces and fry until they are lightly golden on all sides. Remove the fried chicken from the pan and set it aside. Keep about half of the oil (approximately 1/2 cup) in the pan.
ā±ļø 10 min - 2
To the remaining hot oil in the pan, add 2 tablespoons of ginger-garlic paste and sautƩ for about 1 minute until fragrant. Then, add the 1 tin of blended tomatoes (smooth paste) to the pan. Cook this mixture, stirring occasionally, until the oil separates from the masala. This step is crucial for achieving a restaurant-style taste.
ā±ļø 10 min - 3
Add 1 teaspoon of red chilli powder, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and salt to taste to the masala base. Mix well and continue to cook, stirring frequently, until the masala is nicely roasted and fragrant.
ā±ļø 5 min - 4
In a separate dry pan, dry roast the following spices over medium heat: 1 tablespoon of cumin seeds, 1 tablespoon of coriander seeds, 1/2 teaspoon of whole black pepper, and 4 dried red chilies. Roast until fragrant, about 2-3 minutes. Transfer the roasted spices to a mortar and pestle or a spice grinder and grind them coarsely.
ā±ļø 5 min - 5
Add the previously fried chicken back into the pan with the prepared masala. Add 3 tablespoons of yogurt and mix it well, ensuring the chicken is evenly coated. Stir in 1 tablespoon of the freshly prepared coarse spice mix. Cook for about 5 minutes, allowing the flavors to meld.
ā±ļø 5 min - 6
Add the 3-4 slit green chilies, 1 large piece of julienned ginger, 1/2 bunch of chopped fresh coriander, 1 teaspoon of kasuri methi (crushed in your hands to release its aroma), and 1/4 teaspoon of sugar to the pan. Mix all ingredients thoroughly and continue to cook for another 5 minutes until the karahi is thick and the chicken is well coated with the rich sauce.
ā±ļø 5 min - 7
Garnish the finished Restaurant Style Chicken Karahi with additional fresh coriander, ginger juliennes, and green chilies. Serve hot with naan, roti, or rice.