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Best Chicken Karahi

Rating: 3.5/5 - Votes: 38 - Views: 152013

Chicken cooked in gravy based on tomatoes, onions andgreen chillies with spices.
Best Chicken Karahi recipe

Total servings: 4-5
Pre-Prep time:
Preperation time: 1/2 an hour
Occasion: Any
Cuisine: Pakistani
Effort: Average
Best for: All
How to serve: Hot


Chicken pieces for Karahi 1 kg
Onions medium size 3
Garlic paste 2 tbs
Ginger paste 2 tbs
Cut 4-5 garlic in slices and cut ginger too in small pieces 2 tbs (this ginger and garlic is extra)
Paste 2 green mirch, slices of ginger and green dhania for garnishing Tomatoes 4-5 cut into small pieces
Vineger 2 tbs
Salt as per your tastered
Mirch whole 3-4
Heldi 1/4 tsp
Dhania powder 1/2 tsp
Whole dhania sabit 1 1/2tbs
Sabit white zeera 1 tsp
Sabit garam masala as your taste or take 4 long 2 bari ilaiechi and 1 or 2 Sticks of darcheeni
Oil=as you like


Cut onions in thin slices. Heat oil in pot and put sabit garem masala and onions slices in it and fry them very light brown.
Add chicken pieces in it and when chicken pieces become dry fry them for a minute until they become light brown or its 'khacha pun' is finished.
Add ginger and garlic paste and fry them.
When it become light brown add salt and heldi and pisa howa dhaniya and add vineger.
Take whole red mirch, white zeera and sabit dhaniya and chop it mota mota in choper and add it in the pot. Fry for 2 min.
Add tomato pieces and garlic and ginger slices and fry them (add no water). When tomato water becomes dry add green mirch slices and dhania leaves and garlic slices.
Cook it on very low flame for few min if need add very little water (less than 1/2 cup)
Remember cook karahi on midium flame.

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