Pakistani Chicken Karahi

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🥘 Ingredients

  • black pepper
    1/2 part
  • butter
    15 g
  • chicken thighs
    450 g
  • cilantro
    1 handful
  • cooking oil
    1 spoonful
  • cumin
    1 part
  • fresh ginger
    1 inch piece
  • garam masala
    1 part
  • garlic
    2 cloves
  • green chilies
    5 small
  • ground coriander
    1/2 part
  • kashmiri chili powder
    1 part
  • msg
    1/8 part
  • salt
    1 sprinkle
  • turmeric powder
    1/2 part

🍳 Cookware

  • mortar and pestle
  • wok
  • spatula
  1. 1
    Dice chicken thighs into 1" bite-sized cubes.
    chicken thighs: 450 g
  2. 2
    Crush any whole spices in a mortar and pestle and then set aside.
  3. 3
    Crush together fresh ginger and garlic until they form a paste.
    fresh ginger: 1 inch piece, garlic: 2 cloves
  4. 4
    If using whole peeled canned tomatoes, grab three from the can and drain off any excess liquid.
  5. 5
    If using fresh tomatoes, peel or just use a box grater to puree most of the tomato flesh off from the skin.
  6. 6
    Set a wok or large pan over high heat and add cooking oil .
    cooking oil: 1 spoonful
  7. 7
    Once hot, add the chicken and salt .
    salt: 1 sprinkle
  8. 8
    Sear and stir occasionally until the chicken is lightly browned on the exterior, but not quite cooked all the way through.
  9. 9
    Add the garlic and ginger paste and sauté for 30 seconds to bloom and release their flavors.
  10. 10
    Add the tomatoes and cook while stirring for 5-10 minutes until the tomatoes start to break down.
  11. 11
    Crush the tomatoes with a spatula to develop the sauce.
  12. 12
    Stir cumin , garam masala , kashmiri chili powder , ground coriander , turmeric powder , black pepper , and msg into the sauce.
    cumin: 1 part, garam masala: 1 part, kashmiri chili powder: 1 part, ground coriander: 1/2 part, turmeric powder: 1/2 part, black pepper: 1/2 part, msg: 1/8 part
  13. 13
    Let the sauce reduce for another 5-10 minutes until it is fairly thick, stirring frequently.
  14. 14
    Toss in green chilies for extra heat, and butter for a richer mouthfeel.
    green chilies: 5 small, butter: 15 g
  15. 15
    Let the sauce reduce further until your desired consistency.
  16. 16
    It should be fairly thick and glossy.
  17. 17
    Turn off the heat and taste.
  18. 18
    Add salt and anything else that might be needed to balance the flavors.
  19. 19
    With the heat off, add fresh ginger and cilantro .
    cilantro: 1 handful
  20. 20
    Toss once and serve with rice, roti (or any other flatbread), or eat as is.