Frontier Chicken Karahi. If you would want to taste Chicken with the Pakistani spice then you should try our "Frontier Style Karahi Chicken". The recipe is said to be the easiest of all the Pakistani chicken recipes and is also. This is a restaurant-style Pakistani Chicken Karahi recipe that can be prepared quickly and easily with no finicky steps.
You can cook Frontier Chicken Karahi using 8 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Frontier Chicken Karahi
- Prepare 1 kg of Chicken (skinless leg and breast piece) medium size pieces.
- You need 1 kg of tomatoes.
- It’s 1 large of ginger (about 100 gms). Peel and julienne.
- You need 15 piece of whole green chilies. Remove the stem, cut vertically and de-seed.
- You need 1 bunch of fresh coriander leaves (chopped) for garnishing.
- It’s 4 tbsp of Ghee (can be substituted with vegetable oil).
- You need 1/2 tsp of turmeric powder.
- Prepare 2 1/2 tsp of salt (or to taste).
Chicken Karahi or Chicken Kadai is a spicy, homestyle chicken curry with fragrant spices and fresh ginger. karahi (gosth or chicken). biryani (chicken or goat). Chicken Karahi is arguably the most popular dish in both Pakistan and India and one that is my Purists would say yogurt is not needed but for me it gives me restaurant-style Chicken Karahi right at. This chicken Karahi recipe competes with the best Indian restaurants but it is totally achievable for Have you ever tasted Chicken Karahi? Well, I had not, and I had never even heard of it until recently.
Frontier Chicken Karahi step by step
Couple of things to remember: 1) This dish requires lot of ginger so don't be conservative here! 2) You must de-seed the chilies. Leaving the seeds will make this dish too hot!.
Cook the whole tomatoes till the boiling point. Remove and drain the hot water and run them under cold water to cool them faster. Once cooled, remove the skin and mash the tomatoes by hand to a pulp..
Heat the ghee (or oil) in a large pot. This dish is best cooked in a cast iron pot but any other pot with lid will do..
Once the ghee/oil is heated, add the chicken pieces and turmeric in the pot and cook for about 15 minutes in high heat stirring frequently..
Once the water from the chicken is dried up and chicken pieces are almost half-cooked, add the tomato pulp and bring it to a boil..
Add most of the julienne ginger to the pot. (Leave some ginger aside for garnishing later)..
Add the de-seeded chilies and put the lid on the pot and lower the heat to simmer..
Cook in low heat for 40 minutes..
Remove the lid and check to see that chicken pieces are adequately cooked..
With the lid removed, turn-up the heat to high to dry-up the water from the tomatoes. This process should take about 5-10 minutes depending on the amount of water. Stir frequently to ensure that chicken pieces don't stick to the pot..
Make sure that most of the water is dried-up till there is a very thick gravy. Turn-off the heat and garnish with chopped coriander leaves and the remaining ginger julienne. Optionally you can add couple of whole green chilies to the garnish..
Your dish is ready! This dish is best served from the pot itself. Serve with warm roti/chapati or Naan. Enjoy!!.
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