Boneless Chicken Karahi Recipe
Boneless chicken karahi is a diaspora adaptation of a Pakistani classic. It is a delicious, straightforward recipe that is perfect for busy weeknights.
Equipment
- 1 karahi or wok
Ingredients
- 3 tablespoon neutral oil canola/sunflower/vegetable
- 1 tablespoon cumin seeds
- 1 teaspoon crushed garlic
- 1 teaspoon crushed ginger finely chopped
- 2 bird's eye chili roughly chopped
- 1 ½ pound (~ 700 grams) boneless chicken preferably chicken thighs, diced
- 1 ½ teaspoon salt or to taste
- 6 roma tomatoes de-seeded, roughly chopped
- 1 tablespoon red chili flakes
- 1 teaspoon black pepper
- 1 teaspoon garam masala powder
- 4 tablespoon finely chopped cilantro
- 1 tablespoon full-fat yogurt lightly whisked (optional)
Garnish
- ½ cup cilantro finely chopped
- 1 ½ inch knob ginger finely julienned
- 1 bird's eye chili finely chopped
Instructions
- Heat oil in a large karahi or wok. When the oil begins to shimmer, add cumin seeds. Fry until fragrant, roughly 30 seconds or less.
- Lower heat and add crushed garlic, ginger and diced green chilies. Fry until fragrant, roughly 30 seconds or less.
- Turn the heat up to high, and add chicken and salt. Sear until no longer pink, about 5-10 minutes.
- Add chopped tomatoes and stir continuously on high heat until jammy, about 10 minutes.
- Add red chili flakes, black pepper and garam masala powder, and mix well. Check for salt.
- Let the chicken simmer on high heat until the gravy reduces, about 5 minutes.
- Lower heat and add cilantro and yogurt. Stir until well-mixed.
- Remove from heat. Garnish with finely chopped cilantro, green chilies, and ginger.