How to make delicious restaurant style Chicken Karahi at home?

A popular South Asian dish, chicken karahi, or kadai chicken, originated in the Indian subcontinent, particularly in the Punjab region. The dish gets its name from the thick, round, and deep cooking pot known as a karahi, which is made of cast iron or stainless steel.

The chicken is cooked in a tomato-based gravy with a blend of aromatic spices like cumin, coriander, turmeric, and garam masala to create the spicy and flavorful dish known as chicken karahi. Sliced onions, green chilies, and ginger-garlic paste may also be added for flavor. Typically, it is served hot with rice or naan bread. In Pakistan, India, and Bangladesh, chicken karahi is a common dish that is enjoyed by many people all over the world.

To make it at home, follow these easy instructions:

Ingredients:

• 1-kilogram1 kilogram bone-in chicken cut into pieces
• 2 large onions, chopped
• 4-5 medium tomatoes, chopped
• 2-3 green chilies, sliced
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt and pepper to taste
• 1/4 cup oil
• Fresh coriander leaves, chopped for garnishing.

Instructions to make:

1. In a karahi or heavy-bottomed pan, heat the oil.
2. Sauté the coriander and cumin seeds until they begin to splutter.
3. Sauté the chopped onions until they become golden brown.
4. Cook for two to three minutes after adding the ginger and garlic paste.
5. Cook the chopped tomatoes until they become mushy and soft.
6. Salt, turmeric powder, and red chili powder can be added to taste. Blend well.
7. Mix thoroughly after adding the chicken pieces until the masala coats the chicken.
8. Cover the pan and cook the chicken over low heat for 10 to 15 minutes, or until it is cooked through.
9. Garam masala and sliced green chilies can be added. Mix well, and cook for another two to three minutes. Use fresh coriander leaves as a garnish. With naan or rice, serve warm. Enjoy!

Different Types:

There are also many different types of chicken karahi that differ in the method of preparation and the type of ingredients used. Some examples include:

White chicken karahi: Chicken karahi without tomatoes, also known as white chicken karahi. The absence of tomatoes in this version of chicken karahi gives it a lighter, creamier flavor. It is made with yogurt or cream, ginger, garlic, and green chilies.

Peshawari chicken karahi: Peshawar, a city in Pakistan, is the name of this kind of chicken karahi. It is made with a variety of spices, green chilies, and a lot of ginger and garlic.

Lahori chicken karahi: Lahore, a Pakistani city, is the name of this version of chicken karahi. It has a strong, rich flavor because it is made with a lot of oil and spices.

Butter chicken karahi: Butter, cream, and cashew paste are included in this version of chicken karahi. It is frequently offered in eateries and has a flavor that is creamy and rich.

Karahi Gosht: Instead of chicken, lamb or goat meat is used in this chicken karahi variation. It includes meat in addition to the same spice and ingredient blend.

In general, the kind of chicken karahi you find can change depending on where you are and the restaurant you go to, as well as the chef or cook's personal preferences.