Ingredients with Measurements:
- 1 lb boneless chicken, cut into small pieces
- 3 medium-sized tomatoes, chopped
- 1 onion, chopped
- 2 green chilies, chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnish
Special equipment needed:
- Karahi or wok
Step-by-step instructions:
1. Heat oil in a karahi or wok over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and green chilies and sauté until onions turn translucent.
4. Add ginger and garlic paste and sauté for a minute.
5. Add chicken pieces and sauté until they turn golden brown.
6. Add chopped tomatoes, coriander powder, red chili powder, turmeric powder, and salt. Mix well.
7. Cover the karahi and let the chicken cook in the tomato gravy for 15-20 minutes or until the chicken is fully cooked.
8. Garnish with fresh coriander leaves and serve hot with naan or rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Green chilies can be substituted with jalapeños or serrano peppers.
Variations:
- Add diced bell peppers, carrots, or potatoes for a vegetable version.
- Add cream or yogurt for a creamier version.
Tips and tricks:
- Use fresh tomatoes for the best flavor.
- Cut chicken into small pieces for faster cooking.
- Adjust the amount of red chili powder according to your spice level preference.
Storage instructions:
- Store leftover karahi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in the karahi or transfer to a serving dish.
- Garnish with fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- Naan or rice
Suggested side dishes:
- Raita (yogurt dip)
- Salad
Troubleshooting advice:
- If the tomato gravy is too thick, add a splash of water to thin it out.
- If the chicken is not fully cooked, cover and cook for a few more minutes until fully cooked.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
Food history:
- Karahi is a popular Pakistani and Indian dish named after the karahi or wok it is cooked in.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve hot with naan or rice.
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Region: Pakistani