Is there anyone who doesn’t like Karahi chicken? Don’t think so!
I didn’t really grew up eating meat as Punjabis (I am talking about Indian Punjabis) are essentially vegetarian. Our diet is simple with lots of vegetables and lentils cooked using mustard oil.
(Not to go on a tangent but mustard oil is very good for health and one of the few oils which can be used for high-heat cooking. My mom uses mustard oil for most of her cooking and I do the same. We also use raw mustard oil for body massage as it has medicinal qualities and can help with aches and pains.)
So when I cook meat dishes at home, it has to be a really good recipe. And this recipe for making karahi chicken is easy and delicious.
This recipe is cooked in a karahi which is bit like a like a wok, a pan with narrow bottom and wide at top. Every Indian kitchen has a set of karahis, small to big for all kinds of dishes.
This recipe for karahi chicken is made with onions, tomatoes, ginger, garlic and yogurt with few spices and herbs thrown in.
I hope you will like it! Go on, give it a try!
- 1 kg chicken breasts skinless, cut into 1/2 inch pieces
- 4 tbsp pure mustard oil or any other cooking oil
- 1/2 cup plain yogurt
- 1 large onion 5-6 inches in diameter, peeled and finely chopped
- 4 medium tomatoes peeled and finely chopped
- 5-6 garlic cloves peeled and finely chopped
- 3 inch ginger peeled and half of it finely chopped and other half sliced into thin long strands
- Handful fresh coriander leaves chopped
- Salt to taste
- 1/2 tsp turmeric powder
- 1/2 tbsp garam masala
- 2-3 green chillies finely chopped
- 1/2 tsp red chilli powder
Add the oil in a karahi (or a wok) and once the oil is hot, add garlic and finely chopped ginger.
Saute ginger and garlic for few seconds until lightly browned.
Add the onions.
Saute the onions alternating between high and low heat until the onions are translucent and turn golden brown. About 6-7 minutes.
Push the onions to one side, tilt the wok and add turmeric powder in the collected oil. Cook turmeric for few seconds.
Add half of the tomatoes and saute' at medium heat for 3-4 minutes.
Add the chicken and cook on high heat until the chicken pieces turn opaque. Make sure to stir continuously so that the chicken doesn't burn.
Add yogurt, salt and red chilli powder. Cook until the yogurt dissolves. Stir continuously so that the yogurt doesn't turn into cheese.
Turn the heat to low and cover the wok and cook for 5-7 minutes. Stir in regular intervals to make sure it doesn't stick to the bottom of the pan.
Just before serving, add the half of remaining tomatoes, sliced ginger, garam masala, coriander and green chilllies.
Cook uncovered for 4-5 minutes and serve with fresh naan!