Pakistani Chicken Recipes

CHICKEN KARAHI

Steps:

• Heat 1 tablespoon oil, and add tomatoes. Cook the tomatoes till they are soft, mashing them with a wooden spoon every few minutes. Set aside.
• Heat the remainder of the oil in a large pot.
• Fry onion till light golden, and then add the chicken.
• Cook for 2 - 3 minutes, and then add ginger garlic paste.
• Cook for 4 - 5 minutes, till the chicken colour changes from pink to white, and then add the mashed tomatoes followed by red chili powder, and salt.
• Add yoghurt (if using), turn heat to low and let it cook till the chicken is tender and cooked through. In case the chicken is sticking to the bottom, add a splash of water.
• Once the chicken is cooked through, add green chilies, and coriander. Serve hot with naan, chapati or rice.

PAKISTANI CHICKEN KARAHI

Steps:

• Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
• Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.

PAKISTANI CHICKEN KARAHI

Steps:

• Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chili pepper and sauté for about a minute.
• Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the color of the chicken changes and it has stopped releasing water. Add the tomatoes, coriander, cumin, red chili pepper, and remaining salt and sauté for another minute.
• Lower the heat to medium, cover, and allow the chicken cook for 20 minutes, stirring once in between.
• Uncover and raise the heat to high. Sauté for 10 minutes to finish cooking the chicken and reduce excess liquid.* You will notice the chicken taking on a glossy appearance as the ghee/oil starts to separate.
• Lower the heat to medium, add in the whisked yogurt, and gently sauté for 2-3 minutes. Taste and add more salt, if needed. (I usually need another 1/8 tsp.) Add freshly ground black peppercorns and garam masala, and stir to combine. Top with green chili peppers, julienned ginger, and cilantro. Serve hot with roti, naan, bread, or rice.