Restaurant Style Chicken Karahi

PAKISTANI·NON-VEGSource

A flavorful and easy-to-make restaurant-style chicken karahi, perfect for serving with naan or roti.

Ingredients

16

Chicken with bone, small pieces

1 kg

Garlic cloves

9 cloves

Red chili powder

to taste

½ tsp

Salt

to taste

1 tsp

Turmeric powder

¼ tsp

Water

½ cup

Tomatoes

4 pieces

Dried coriander powder

1½ tsp

Cumin seeds powder

1 tsp

Green chilies

chopped

3 pieces

Ginger

chopped

1 piece

Cooking oil

½ cup

Yogurt

½ cup

Tetra pack cream

1 tbsp

Ground mixed spices

½ tsp

Black pepper powder

¼ tsp

Instructions

1Cook Chicken10m

Combine Ingredients

In a pan, on medium flame, add chicken, garlic cloves, red chili powder, salt, turmeric powder, and water. Mix well.

Add Tomatoes

Now, add the halved tomatoes. Cover and cook for 10 minutes on medium flame.

Mash Tomatoes

Remove the skin from the tomatoes. Mash them directly in the pan. Mix well.

2Add Spices and Aromatics2m

Incorporate Spices

On high flame, add dried coriander powder, cumin seeds powder, chopped green chilies, and chopped ginger. Cook for 2 minutes on high flame.

3Fry Chicken5m

Add Oil and Fry

On high flame, add cooking oil and cook for 4-5 minutes, stirring occasionally, until the chicken is well-fried.

4Add Creamy Mixture7m

Prepare Yogurt Mixture

In a separate bowl, whisk together the yogurt and tetra pack cream until smooth.

Incorporate Yogurt

Reduce the flame to low. Add the yogurt and cream mixture to the pan. Mix well.

Cook Yogurt Mixture

Increase the flame to high and cook for 3-4 minutes, stirring constantly, until the sauce thickens slightly.

5Finish and Serve1m

Add Final Spices

Add the ground mixed spices and black pepper powder. Mix well and cook for 1 more minute on high flame.

Garnish and Serve

Garnish with lemon wedges, fresh green chilies, fresh coriander leaves, and julienned ginger. Dish out and serve hot with naan or roti.