Karahi/kadhai chicken is one of the most popular dish from Pakistan. A quick fix dish ready under 30 minutes to treat yourself and your family. As this can also be made in non-stick deep bottom pan, I always prefer to make it in Iron Kadhai/karahi. Need not to worry about what to cook for guest arriving in sudden, try and treat it for yourself and your guests with this delightful Karahi chicken. Here is how I have done it..
700 gms, chicken, boneless, cut in medium stripes
400 gms, ripened tomatoes, chopped (can also be pulsed in a chopper)
1½ tbsp, ginger juliennes
2-3nos, green chillies, slit
1½ tbsp, karahi/kadhai masala( I used my homemade one, find the link here)
½ tsp, black peppercorns
½ tsp, cumin seeds
1 tsp, cumin powder
1 nos, capsicum, large, cut in juliennes(optional)
Juice of half lemon
Salt as per taste
4 tbsp, oil
Ginger juliennes and green coriander leaves for garnish.
In a Karahi/deep bottom pan, heat oil. Add cumin seeds, black peppercorns and allow them to crackle.
Add chicken stripes sauté on high heat for a minute. Add tomatoes and sauté on high heat for another minute
Add cumin powder, karahi masala, ginger juliennes salt, mix and cook for 4-5 minutes or just till chicken is tender. Do not cook on very low flame. Keep an eye and stir in between to avoid burning.
Add capsicum juliennes, green chillies, lemon juice, toss and cook uncovered for a minute.
Dish out, garnish it with ginger juliennes and coriander leaves
Serve hot with nan/phulka/laccha paratha or pulao of your choice
This karahi chicken can be made using chicken with bones cut in small to medium pieces. Avoid using very large chicken cuts
Although Karahi chicken does not have too much of gravy, but If you prefer little gravy, adjust the consistency as per requirement.
This Karahi chicken tastes best when cooked in iron karahi.