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Author:
zaikekerishte
TikTok
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Easy Chicken Karahi Recipe
This video provides a quick and straightforward recipe for Chicken Karahi, a popular and flavorful South Asian chicken curry. The dish features tender chicken pieces cooked in a rich, tomato-based gravy with aromatic ginger, garlic, and a blend of traditional spices, garnished with fresh green chilies and coriander. It's an easy-to-follow method perfect for a delicious meal.
#Chicken
#Karahi
#Pakistani Food
#Desi
#Curry
#Spicy
#Dinner
#Main Course
#Ramadan
Sizzling Chicken Karahi in the pan
Recipe Information
10m
Prep Time
55m
Cook Time
1h 5m
Total Time
4
Servings
Medium
Pakistani
English
Nutrition (per serving)
420
Calories
38g
Protein
12g
Carbs
25g
Fat
Close-up of the rich gravy
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Serving the delicious Chicken Karahi
Instructions
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- Heat oil in a pan or wok (karahi) over medium-high heat. Add the chicken pieces and fry until they are lightly browned on all sides.7m
Preview7mPreviewHeat oil in a pan or wok (karahi) over medium-high heat. Add the chicken pieces and fry until they are lightly browned on all sides. - Add ginger garlic paste to the pan with the chicken. Sauté for 1-2 minutes until fragrant.2m
Preview2mPreviewAdd ginger garlic paste to the pan with the chicken. Sauté for 1-2 minutes until fragrant. - Stir in the chopped tomatoes. Mix well with the chicken and cover the pan, allowing the tomatoes to soften for about 10-12 minutes.12m
Preview12mPreviewStir in the chopped tomatoes. Mix well with the chicken and cover the pan, allowing the tomatoes to soften for about 10-12 minutes. - Once the tomatoes are soft, mash them with the back of your spoon or spatula to create a smooth gravy base.3m
Preview3mPreviewOnce the tomatoes are soft, mash them with the back of your spoon or spatula to create a smooth gravy base. - Add salt, red chili powder, turmeric powder, coriander powder, and cumin powder to the pan. Mix thoroughly to coat the chicken and tomatoes with the spices.3m
Preview3mPreviewAdd salt, red chili powder, turmeric powder, coriander powder, and cumin powder to the pan. Mix thoroughly to coat the chicken and tomatoes with the spices. - Add the slit green chilies and mix for another minute.1m
Preview1mPreviewAdd the slit green chilies and mix for another minute. - Pour in about 1/2 cup of water (or just enough to create a desired gravy consistency). Bring to a simmer, then cover and cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through.20m
Preview20mPreviewPour in about 1/2 cup of water (or just enough to create a desired gravy consistency). Bring to a simmer, then cover and cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through. - Uncover the pan, increase heat to medium, and cook for a few more minutes, stirring frequently, until the gravy thickens to your desired consistency and the oil separates.5m
Preview5mPreviewUncover the pan, increase heat to medium, and cook for a few more minutes, stirring frequently, until the gravy thickens to your desired consistency and the oil separates. - Garnish with fresh chopped coriander. Give it a final stir.1m
Preview1mPreviewGarnish with fresh chopped coriander. Give it a final stir. - Serve hot with naan, roti, or rice.0m
Preview0mPreviewServe hot with naan, roti, or rice.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
