Chicken karahi
Chicken cooked fast in a karahi with tomatoes, green chillies, ginger and black pepper. On the table in about 45 minutes.
- Serves4
- Prep10 min
- Cook35 min
- HeatHot
Lamb karahi's quicker cousin. Bone-in pieces give the most flavour, so ask us to skin a whole chicken and cut it into karahi pieces while you wait.
Ingredients
Ask at the counter for1 medium chicken, skinned and cut into karahi pieces
Method
Heat the oil in a karahi or wide pan over a high heat. Add the chicken and fry for 5 minutes until it turns white all over.
Add the ginger and garlic pastes and fry for 2 minutes, then add the tomatoes and salt. Cover and cook on a medium heat for 10 minutes until the tomatoes are soft.
Uncover and cook on a high heat for 10 to 12 minutes, stirring and pressing the tomatoes into the chicken, until the sauce is thick and the oil separates.
Add the chilli flakes, chilli powder, cumin, coriander seeds and black pepper and cook for 2 minutes. Stir in the green chillies and yoghurt and cook for 3 to 4 minutes more, until the chicken is cooked through.
Finish with the ginger strips and fresh coriander. Serve straight from the pan with naan.
Tips
- Boneless thigh works too and cooks a few minutes faster.
- For a smoky, restaurant flavour, use the highest heat you have and don't stir too often.
Good to know
- Heat
- Hot. Use fewer chillies for a milder version.