Chicken karahai

 

 Ingredients:

• 1 kg chicken, (cut into pieces)
• 3-4 tablespoons cooking oil
• 3 small onions, finely sliced
• 2 tablespoons ginger-garlic paste
• 4-6 tomatoes, chopped
• 2-3 green chilies, chopped
• 1/2 cup plain yogurt
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a karahi or a deep pan over medium heat.

2. Add sliced onions and sauté until they become golden brown.

3. Add the chicken pieces and coat them well with the masala. Cook for 5-7 minutes until the chicken is sealed and changes color.

4. Add ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.

5. Add chopped tomatoes and green chilies. Cook until the tomatoes become soft and the oil starts to separate from the masala.

6. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2-3 minutes.

7. Add yogurt and mix well. Cook for another 5-7 minutes until the yogurt is well incorporated into the masala and the chicken is cooked through.

8. Sprinkle garam masala and stir. Cook for an additional 2-3 minutes.

9. Garnish with fresh coriander leaves.

10. Serve hot with naan or rice.

Feel free to adjust the spice levels according to your preference. This recipe captures the essence of Pakistani Chicken Karahi, but there can be variations in ingredients and proportions based on individual preferences and regional differences.