Chicken Karahi is one of the best-loved dishes in Pakistani cooking, and this version keeps things simple. The chicken is cooked down with fresh tomatoes and garlic until the oil separates, then finished with whisked yogurt and freshly ground black pepper, cumin and coriander. There are no onions and no long list of spices, just a rich masala that clings to the chicken.
Fried green chillies, slivers of fresh ginger and fresh coriander go on at the end. Serve it straight from the pan with hot naan or roti.
Chicken Karahi
Chicken cooked with fresh tomatoes, garlic and yogurt, spiced with freshly ground black pepper, cumin and coriander, and finished with fried green chillies and ginger.
For the Karahi
- 3 tablespoons oil
- 4 to 5 green chillies, slit down the middle
- 1 kg chicken, cut into pieces
- 1 teaspoon salt
- 5 tomatoes, cut in half
- 1 tablespoon chopped garlic
- 1 cup (about 250 g) yogurt, whisked
For the Spices
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cumin seeds, freshly ground
- 1/2 teaspoon coriander seeds, freshly ground
To Garnish
- Fresh ginger, thinly sliced
- Fresh coriander, chopped
Method
- Fry the Chillies: Heat the oil in a karahi or wok. Add the slit green chillies, fry briefly, then remove and set aside.
- Cook the Chicken: Add the chicken to the same oil and mix well. Add the salt and cook until the chicken changes colour.
- Add the Tomatoes and Garlic: Add the halved tomatoes and the chopped garlic. Cover and cook on a low heat for 10 minutes.
- Cook Down the Masala: Turn the heat up to high. Lift out and discard the tomato skins, then keep cooking until the water has dried up, the oil separates and the chicken is cooked through.
- Add the Yogurt: Turn the heat down really low, then stir in the whisked yogurt. Keep the heat low at this stage, as the yogurt will split on a high heat.
- Add the Spices: Add the black pepper, cumin and coriander. Cook for another 3 to 4 minutes, until the oil separates again.
- Garnish and Serve: Add the fried green chillies back to the pan. Garnish with thinly sliced ginger and fresh coriander and serve hot.
Tips and Variations
- After 10 minutes under the lid the tomato skins loosen, so they are easy to lift off with tongs or a spoon.
- Whisk the yogurt until smooth before adding it, and keep the heat low until it is fully stirred in so it does not split.
- Grind the black pepper, cumin and coriander just before using them for the best flavour.
- Chicken on the bone gives the most flavour. Boneless chicken also works and will cook a little faster.
- Adjust the number of green chillies to taste for a milder or spicier karahi.
Storage
Keep leftovers covered in the refrigerator for up to 3 days and reheat thoroughly before serving.
Allergy information: Contains milk (yogurt).
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