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Pakistani Chicken Karahi
Pakistani Chicken Karahi
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Spicy chicken karahi topped with cilantro, served with naan bread and lentils for an authentic Pakistani meal.
Ingredients:
  • 0.5 cup sunflower oil
  • 1 (3 pound) whole chicken, giblets discarded, cut into 12 pieces
  • 0.25 cup water
  • 2 teaspoons ground cumin
  • 1.5 teaspoons salt
  • 1.5 teaspoons ginger and garlic paste
  • 0.5 teaspoon red chile powder
  • 0.25 teaspoon ground turmeric
  • 6 ripe tomatoes, roughly chopped
  • 4 green chile peppers, finely chopped, or more to taste
  • 1 bunch fresh cilantro leaves, finely chopped
Instructions:
  • In a large pot or karahi over high heat, the oil will shimmer invitingly. Sear chicken pieces until golden, a process that takes about 5 minutes. Introduce water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric to the pot, and let the vibrant aromas envelop you as you stir for about 30 seconds.
  • Add the tomatoes and green chile peppers to the pot, then reduce heat to low, cover, and simmer for approximately 30 minutes until the chicken is fully cooked and reaches an internal temperature of 165 degrees F (74 degrees C).
  • Gently scatter fresh cilantro leaves over the chicken and cook until they just begin to wilt, approximately 30 seconds.

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