Chicken Karahi , also known as Chicken Karahi, is a popular North Indian and Pakistani dish. It’s known for its rich, spicy flavor and is traditionally cooked in a thick, deep cooking pot called a “kadai” or “karahi.”
Chicken Karahi history
Region- Chicken Karahi is believed to have originated in the mountainous regions of Pakistan’s Khyber Pakhtunkhwa province. It is also a staple in North Indian cuisine, especially in Punjab.
Cooking Vessel- The dish gets its name from the “kadai” or “karahi” a thick deep cooking pot similar to a wok traditionally used to prepare this dish.
Historical Context
Mughal Influence- The dish traces its roots back to the Mughal era in India. It was initially created for royalty and has since become a beloved dish in both home kitchens and restaurants.
Traditional Preparation- Traditionally Chicken Karahi is cooked without onions in the base, using only tomatoes, ginger, and garlic to create a rich, flavorful gravy .
Easy Chicken Karahi Restaurant Style
Ingredient
Kadai Masala
Instructions
Marination
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Marinate the Chicken
Mix chicken with 2 tbsp ginger-garlic paste, 1 tsp red chili powder, salt, and juice of 1 lime. Let it sit for at least 30 minutes.
Preparation
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Prepare Kadai Masala
Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies until fragrant. Grind them into a coarse powder.
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Cook the Chicken
Heat ghee or mustard oil in a kadai. Add marinated chicken and cook until it changes color and is partially cooked. Remove and set aside.
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Cook the Base
In the same kadai, add more ghee if needed. Add sliced onions and cook until golden brown. Add minced ginger and garlic, and sauté until raw smell disappears.
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Add Tomatoes
Add finely chopped tomatoes and cook until they soften and oil starts to separate.
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Incorporate Bell Peppers
Add sliced bell peppers and cook on high heat for a few minutes to retain their crunch.
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Combine Chicken and Masala
Add the partially cooked chicken back to the kadai. Sprinkle the prepared Kadai Masala and mix well.
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Layering Flavors
Add a splash of kasuri methi and a pinch of garam masala. Stir in yogurt and cook until the chicken is fully cooked and the gravy thickens.
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Finish with Cream and Butter
Stir in cream and a small amount of butter for a rich, luxurious texture.
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Garnish
Top with fresh coriander, ginger juliennes, and slit green chilies.
Servings 3
- Amount Per Serving
- Calories 385kcal
- % Daily Value *
- Total Carbohydrate 15g5%
- Dietary Fiber 2g8%
- Protein 48g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Marination- Ensure the chicken is well-marinated for at least 30 minutes to enhance flavor.
Kadai Masala-Freshly ground spices make a significant difference in taste. Dry roast and grind them just before cooking.
Tomatoes - Use ripe juicy tomatoes for a rich gravy. You can also blend them for a smoother texture.
Cooking Temperature-Maintain medium-high heat while cooking the chicken initially to seal in the juices. Reduce to medium when adding tomatoes and spices to prevent burning.
Bell Peppers -Cook them on high heat for a few minutes to retain their crunch and vibrant color.
Finishing Touches-Adding kasuri methi and garam masala towards the end enhances the aroma and flavor. Stir in cream and butter for a luxurious finish.
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Frequently Asked Questions
Kadai Chicken, also known as Chicken Karahi is a popular North Indian and Pakistani dish made with chicken, tomatoes, onions, bell peppers, and a special blend of spices. It is traditionally cooked in a thick deep cooking pot called a “kadai” or “karahi.”
Yes, you can use boneless chicken. However bone-in chicken pieces are preferred as they add more flavor to the dish.
If you don’t have Kadai Masala, you can use a mix of coriander powder, cumin powder, and red chili powder. However freshly ground Kadai Masala gives the best flavor.
To make Kadai Chicken less spicy reduce the amount of red chili powder and dried red chilies. You can also add more yogurt or cream to mellow the heat.
