This is a specialist dish, very popular in Pakistan and the best recipes are found in roadside shacks! There are many versions of this dish; this one is a family recipe that we have been making for years.
Chicken Karahi traditionalPrint Recipe
- 2 tbs crushed fresh garlic
- half cup cooking oil
- 2lb chicken cut into 3 inch pieces
- 2 tsp salt
- 2 tbs dry coriander freshly ground
- 2 tbs cumin freshly ground
- 2 tsp red chillie powder
- 1½ lb fresh tomatoes crushed
- 2oz butter (optional)
- for garnish
- 4 jalapenos sliced
- 4 tbs thinly sliced fresh coriander
- 4 inch thinly sliced or grated fresh ginger
Place oil in a non-stick saucepan or wok, add garlic, when it begins to sizzle add chicken pieces and salt. Stir well and add dry coriander, chillies and cumin, mix again and bhun for 20 mins on medium heat.
Whilst chicken is cooking, put the tomatoes in a separate pan, boil on a medium flame until liquid has almost evaporated.
Add the tomato mixture to the chicken in the wok, add the butter, mix well and keep on low heat until oil separates and the bhun stage is complete. Mix from time to time so the mixture doesnt stick to the bottom of the wok.
Serve in the Kadai (wok) garnished with jalapenos, ginger slices and fresh coriander.
Suitable to serve with naan or chapattis not suitable to serve with rice.