Classic Pakistani Chicken Karahi
Tender chicken cooked in a concentrated tomato, ginger, garlic, and green chili masala.
Equipment
- Large karahi or wok
- Chef's knife
- Mixing bowl
- Wooden spoon
- Tongs
Ingredients
Chicken and Masala
- 1 1/2 lb boneless chicken thighs cut into bite-size pieces
- 3 tbsp neutral oil
- 4 large ripe tomatoes finely chopped
- 6 cloves garlic minced
- 2 tbsp fresh ginger finely grated
- 2 large green chilies sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp Kashmiri chili powder
- 1 tsp kosher salt or to taste
Finish and Serve
- 1/2 cup fresh cilantro chopped
- 1 inch fresh ginger cut into matchsticks
- 1 medium lemon cut into wedges
Instructions
Sear the Chicken:
- Heat the oil in a large karahi or wok over medium-high heat. Add the chicken and cook until lightly browned, 5 to 6 minutes. Transfer to a plate.
- Add the garlic, ginger, and green chilies to the pan. Stir for 30 seconds until fragrant.
Cook the Masala:
- Add the tomatoes, cumin, coriander, chili powder, and salt. Cook over medium heat, stirring often, until the tomatoes break down and the oil begins to separate, 12 to 15 minutes.
- Return the chicken and any juices to the pan. Cover and simmer until cooked through, about 10 minutes.
Finish and Serve:
- Uncover and cook for 2 to 3 minutes until the sauce is thick and clings to the chicken.
- Scatter over the cilantro and ginger. Serve with lemon wedges and warm bread or rice.
Notes
- Reduce the tomatoes until glossy for the best flavor.
- A karahi or wok gives the sauce room to evaporate quickly.
- Adjust green chili to suit your preferred heat level.
Nutrition
Calories: 430kcalCarbohydrates: 16gProtein: 39gFat: 25gSaturated Fat: 6gCholesterol: 145mgSodium: 720mgFiber: 4gSugar: 8g