CHICKEN KARAHI RECIPE

In terms of curry, Chicken Karahi is a thick tomato and ginger-based, spicy curry originating from the Khyber Pakhtunkhwa region. The original, authentic way to make it is very specific. As a general rule, krahis are made from the base of ginger, garlic and tomato and also contain fresh green chillies, julienne cut raw ginger and coriander. It's quite thick, Jamie Gravy and concentrated in taste - yum!

INGRIDENTS:

1/2 cup oil or ghee
Add 550 grams chicken, bone and cut into curry pieces.
600 grams tomatoes, finely chopped.
1 garlic bulb, chopped.
2 tablespoons ginger, chopped.
1-2 tablespoons salt, or to taste
2 paprika / Kashmiri red chillies
1.5 tablespoons crushed pepper
1 tablespoon chili flakes
0.5 cumin powder
0.5 tablespoons coriander powder
1 tablespoon clonji (black bean, optional)
2 green chillies, cut in half lengthwise.
0.5 bunch coriander, chopped.
Cut 1/4 cup ginger into pieces.

HOW TO MAKE CHICKEN KARAHI:

Heat your oil in a frying pan, frying pan, cast iron skeleton or a frying pan, keeping the flame high for the entire duration.
Put chicken in it. Fry it, stirring constantly, until the chicken turns golden in some places.
Add ginger and garlic powder. Fry it with chicken, keep stirring again and make sure nothing is burnt. Fry it till the raw smell of ginger and garlic disappears.

Add all the chopped tomatoes and spices. Stir and let it all cook on a high place, stirring to make sure nothing gets caught under the pan.
Cook this mixture for about 20 minutes. The oil will separate, the tomatoes will thicken and the chicken will start to grind, and you will see that the gravy will start to crack. Chicken should be cooked at this place.
Add green coriander and green chillies and stir. Turn on low heat and cook everything together for 5 minutes without covering.

Serve with chopped ginger and extra coriander / green chillies if desired.

NOTE:

If your chicken is not cooking, you can cover it and boil everything over low heat for a few extra minutes. Avoid adding water unless absolutely necessary.

If you do not plan to submit it immediately, stop after step 5. Proceed with Step 6 when you are almost ready to serve.

If for some reason you have or want to use onions, I would advise you to have 1 large onion very finely chopped in oil before the chicken and let it cook until light golden before adding the chicken. ۔

I use Himalayan pink salt at home. It is lighter than sea salt. Please add salt and adjust to your liking.