Chicken cooked with spices and vegetables in a karahi or wok. This dish is very popular in Pakistan and India. A quick and easy dish that can be prepared in minutes especially when you are running out of time. A delicious dish eaten with naan, roti or rice.
The size of the vegetables are fairly big around half an inch and added towards the end of the cooking process to retain their crunch.
The size of the vegetables are fairly big around half an inch and added towards the end of the cooking process to retain their crunch.
Karahi Chicken
(Serves 6)
Ingredients:
4 boneless chicken breasts
4 large cloves of garlic (finely minced)
1 small piece of ginger (grated)
2 tablespoons coriander powder
1 teaspoon cumin powder
1 teaspoon pepper powder
1/4 teaspoon turmeric powder
1 tablespoon crushed red chilli flakes
1 tablespoon of garam masala powder
2 tablespoons of curds
juice of 1/2 a lemon
1 large onion (cut into 1/2” pieces)
1 large tomato (cut into 1/2” pieces)
1 large green bell pepper (cut into 1/2” pieces)
2 green chillies (slit)
a pinch of orange food colour powder
few coriander leaves (chopped)
2 tablespoons of oil
salt to taste
Method:
Cut chicken breasts into 1” pieces, wash and season with salt.
On medium flame, heat a karahi or wok with oil. Add garlic, ginger and fry for few seconds. Then add chicken pieces and saute for a while. Now add red chilli flakes and all the spice powders except the garam masala powder. Stir well and let the spices blend with the chicken. Cover the wok with a lid and let chicken cook.
When chicken is three-fourth cooked, add the vegetables and curds mixed with the orange food colour. Do not overcook the vegetables. They should still have a crunch. Towards the end, sprinkle garam masala powder and lemon juice. Garnish with coriander leaves and serve.
(Serves 6)
Ingredients:
4 boneless chicken breasts
4 large cloves of garlic (finely minced)
1 small piece of ginger (grated)
2 tablespoons coriander powder
1 teaspoon cumin powder
1 teaspoon pepper powder
1/4 teaspoon turmeric powder
1 tablespoon crushed red chilli flakes
1 tablespoon of garam masala powder
2 tablespoons of curds
juice of 1/2 a lemon
1 large onion (cut into 1/2” pieces)
1 large tomato (cut into 1/2” pieces)
1 large green bell pepper (cut into 1/2” pieces)
2 green chillies (slit)
a pinch of orange food colour powder
few coriander leaves (chopped)
2 tablespoons of oil
salt to taste
Method:
Cut chicken breasts into 1” pieces, wash and season with salt.
On medium flame, heat a karahi or wok with oil. Add garlic, ginger and fry for few seconds. Then add chicken pieces and saute for a while. Now add red chilli flakes and all the spice powders except the garam masala powder. Stir well and let the spices blend with the chicken. Cover the wok with a lid and let chicken cook.
When chicken is three-fourth cooked, add the vegetables and curds mixed with the orange food colour. Do not overcook the vegetables. They should still have a crunch. Towards the end, sprinkle garam masala powder and lemon juice. Garnish with coriander leaves and serve.