Chicken Karahi Recipe / Murgh Karhai Dahi Or Timatar Kay Sath
This Chicken Karahi Recipe is taken from Tasneem’s Indian Pakistani Cuisine ebook.
The word “karhai”, “karahi” means “wok” in Urdu/Hindi. Karhai dishes are very popular across the Indian subcontinent and include meats and vegetables, frequently with tomatoes, yogurt or both.
- 300g (3/4 lbs) boneless skinless chicken breasts cut into 3-4 cm (1-1 ½ in.) pieces
- 2 tbsp yogurt, whisked
- 1 medium-size tomato, finely chopped and, if you prefer, peeled
- 1 ½-2 tbsp vegetable or sunflower oil
- 1 tsp garlic paste
- ¾ tsp ginger paste
- ¼ tsp salt to taste
- 2 pinches black pepper powder or, preferably, crushed black peppercorns
- 3 pinches red chili powder/dried red chili flakes or paprika (mild)
- ¼ tsp cumin powder
- ¼ tsp coriander powder
- 1-2 tsp fresh coriander leaves, finely chopped
- ½-1 tsp green chili, seeded and chopped (optional)
- Heat oil in a wok or saucepan
- Add chicken, garlic, ginger, and all dry spices, except salt and black pepper; fry until the chicken starts to turn light brown on all sides. Note: If the chicken sticks to the pan, add 1-2 tablespoons of hot water.
- When the chicken is half-done, add tomatoes and yogurt. Reduce heat to medium-low. Cover and cook until the water in the tomatoes and yogurt has evaporated and the chicken is done.
- Increase heat. Stir gently until you see drops of oil separating from the spice mixture at the bottom of the pan.
- Mix in salt and black pepper.
Sprinkle with chopped fresh coriander and green chili, if using. Keep the pan covered for a few minutes so that the flavour of the garnish is absorbed.
Served hot with roti / naan bread or rice.
Yield: 2 servings