How I can make Pakistani Desi Chicken Karahi ?

Pakistani Desi Chicken : A Spicy & Flavorful Treat

Desi Chicken Karahi is a classic Pakistani dish known for its robust flavors and fiery heat. This dish combines tender chicken pieces with fragrant spices, tomatoes, and ginger-garlic paste, creating a savory and aromatic experience. It's perfect for a comforting weeknight meal or a special occasion.

Here's everything you need to know to make this delicious dish:

Ingredients:

• 1 kg chicken, cut into bite-sized pieces
• 1/2 cup vegetable oil
• 1 large onion, chopped
• 3-4 cloves garlic, minced
• 1 inch ginger, minced
• 1 green chili pepper, chopped
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1/4 tsp black pepper powder
• 1/4 tsp salt, or to taste
• 4 large tomatoes, chopped
• 1/2 cup water
• 1/4 cup chopped coriander leaves, for garnish (optional)

Instructions:

1. Marinate the chicken: In a large bowl, combine the chicken pieces with red chili powder, coriander powder, turmeric powder, cumin powder, garam masala, black pepper powder, and salt. Mix well and marinate for at least 30 minutes, preferably longer (up to several hours) for deeper flavor.

2. Cook the onions: Heat oil in a karahi (wok) or large heavy-bottomed pan over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

3. Add ginger, garlic, and green chili pepper: Add the minced ginger, garlic, and green chili pepper to the onions and cook for another minute, stirring constantly, until fragrant.

4. Add the marinated chicken: Add the marinated chicken pieces to the pan and cook, stirring occasionally, until browned on all sides, about 10 minutes.

5. Incorporate spices and tomatoes: Add the chopped tomatoes and cook for an additional 5-7 minutes, stirring occasionally, until tomatoes soften and release their juices.

6. Simmer the karahi: Add water to the pan, stir well, cover partially, and simmer over low heat for 20-25 minutes, or until the chicken is cooked through and the gravy thickens.

7. Garnish and serve: Garnish with chopped coriander leaves (optional) and serve hot with naan, roti, or rice.

Tips:

• You can adjust the amount of spices according to your preference. For a milder karahi, use less red chili powder.
• If you don't have a karahi, you can use a large Dutch oven or heavy-bottomed pan.
• You can add other vegetables to the karahi, such as potatoes, peas, or bell peppers.
• For a richer flavor, you can use ghee instead of vegetable oil.
• Leftover karahi tastes even better the next day. Just reheat it gently on the stovetop.

Enjoy this authentic Pakistani Desi Chicken Karahi recipe and experience the flavors of Pakistan in your own kitchen!