There are just so many karahi recipes around, some are really good, some are average and some just don’t meet the criteria of good karahis. A true karahi is one that doesn’t use onions in the recipe and doesn’t have lashings of gravy. When chicken and lamb dishes include onions, they are destined to be a salun, rus-missa, curry or bhuna but cannot pass as a karahi.
Here goes the recipe of a true karahi (without onions)! Was made for us by one of my cousins, the difference in taste was the addition of Tandoori Masala!! So try not to substitute …..
- 6 tbs vegetable oil
- 1kg chicken cut into small pieces
- 1 tbs crushed garlic
- 2 tbs crushed dry coriander
- 1.5 tsp salt (or to taste)
- 1 tsp red chillie powder (optional)
- 3 tbs chicken tikka masala or
- (1 tsp each of chillie flakes, garam masala, crushed pepper, paprika and 2 tsp chaat masala)
- half tsp turmeric
- 750g chopped tomatoes
- half cup plain yoghurt
- 2 tbs butter/ghee/coconut oil
- 2 tbs finely sliced ginger
- 4 sliced bullet peppers
- 4 tbs fresh sliced coriander
- 1 lemon/lime thinly sliced
Put the oil into a karahi, heat and add the chicken, stir-fry until chicken pieces are brown, add garlic, crushed coriander, salt, chicken tikka masala if using or other masalas, turmeric and tomatoes.
Cook together on a medium heat stirring from time to time until the chicken has bhuned and the oil has separated.
Add the yoghurt and bhun again until all liquids evaporate, check that the chicken is cooked through.
Add the butter/ghee/coconut oil into a frying pan, heat then add sliced ginger and bullet peppers, fry together for a minute and drop onto the cooked chicken - tarka. (Skip this stage if you don't like too much oil in your food)
Top the murgh karahi with fresh coriander, slices of lemon/lime and serve with naans, paronthas or fresh rotis.