Pakistani cuisine is known for its bold flavors and aromatic spices, and one dish that truly captures this essence is the Spicy Chicken Karahi. Made with succulent chicken pieces cooked in a rich and spicy tomato-based gravy, this recipe is a true delight for the taste buds. The dish gets its name from the karahi, a traditional cooking vessel used in Pakistan, which imparts a unique flavor to the dish. Whether you’re a fan of spicy food or just looking to try something new, this recipe is sure to impress!
- 1 lb boneless chicken, cut into small pieces
- 2 medium onions, chopped
- 2 medium tomatoes, chopped
- 2-3 green chilies, sliced
- 1 tbsp ginger garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 2 tbsp cooking oil
- Salt to taste
- Fresh cilantro, chopped for garnish
- Heat the cooking oil in a karahi or wok on medium heat.
- Add the chopped onions and fry until golden brown.
- Add the ginger garlic paste and stir-fry for a minute.
- Add the chopped tomatoes and green chilies, and cook until the tomatoes are soft and mushy.
- Add all the spices – cumin seeds, coriander powder, red chili powder, turmeric powder, and garam masala – and mix well.
- Add the chicken pieces and stir well to coat with the spice mixture.
- Cover the karahi and cook on low heat for 20-25 minutes or until the chicken is tender and fully cooked.
- Garnish with fresh cilantro and serve hot with naan or rice.