chicken karahi kadai

Chicken Karahi | Kadai Chicken

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Chicken Karahi | Kadai Chicken | with step by step photos and video. One of the most popular curries in and out of Pakistan and India. The recipes stands unique for its rich, tomato base and a fragrant finish of methi leaves, coriander leaves, and strands of ginger cuts.

What is Karahi?

Karahi, Kadai, or Korai, a thick, circular, and deep cooking vessel similar to a wok but with a steeper side and smaller base. It allows lots of surface area for high heat cooking. South Asian cooking demand searing on high heat and Karahi is a perfect vessel to achieve desired results. There is no specific name for a Karahi in English but it is often called wok.

What is Chicken Karahi?

Karahi, named after the pan in which it was originally cooked. Traditionally, meat would be simmered and stir-fried in this karahi in an open fire. In this method, chicken is cooked in this wok to achieve the desired results.

How to make chicken karahi or kadai chicken?

Chicken Karahi | Kadai Chicken | with step by step photos and video. The recipe prepared here does not use onion at all. The key ingredient is yoghurt. Yogurt helps to tenderize the chicken and allows the spices to seep in. In addition, the key step is to make sure the juices evaporate, until you see a lovely sheen of oil, keep stirring on high heat.  Moreover, the dish is noted for its spicy taste.  

Additional I would like to highlight juicy chicken 65, spicy duck roast masala, instant pot chicken pulao, and chicken steak grill recipes also. Hope you would love them.

Chicken Karahi | Kadai Chicken

Course: SidesCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

Chicken Karahi | Kadai Chicken | with step by step photos and video. One of the most popular curries in and out of Pakistan and India.

Recipe Video

Ingredients

  • For Masala Powder
  • 4 to 6 Dry Red Chillies

  • 2 tbsp Coriander Seeds

  • 2 tsp Shahi Jeera

  • 1 tbsp Black Pepper

  • 2 + 3 Cardamoms

  • 1/4 tsp Turmeric Powder

  • 1 tsp Chaat Masala

  • 1 tsp Garam Masala

  • For Chicken Karahi
  • 1 kg Chicken (Medium-Cut)

  • 8 tbsp Oil

  • 1 Bay Leaf

  • 1″ inch Cinnamon Stick

  • 1 Star Anise

  • 4 tbsp + 4 tbsp Curd

  • 1 tbsp Ginger Crushed

  • 2 tbsp Garlic Crushed

  • Salt as required

  • 4 Tomatoes (Large)

  • 4 to 6 Green Chillies

  • Handful of Coriander Leaves

  • 1 tbsp Kasuri Methi

  • 2 tsp Lemon juice

  • 2 tsp Kashmiri Chilli Powder

Directions

  • For Masala Powder
  • Heat a pan and firstly, dry roast 4 to 6 Dry Red Chillies, 2 tbsp Coriander Seeds, 2 tsp Shahi Jeera, 1 tbsp Black Pepper and 2 Cardamoms over a low flame for 2 to 3 minutes.chicken karahi kadaichicken karahi kadaichicken karahi kadaichicken karahi kadai
  • Now add 1/4 tsp Turmeric Powder, 1 tsp Chaat Masala and 1 tsp Garam Masala powders. Roast for another minute.chicken karahi kadai
  • Switch off the flame. Allow it to cool down & transfer it to a small mixie jar.chicken karahi kadai
  • Grind it to a fine powder & keep aside.
  • Preparing Chicken Karahi
  • Heat a kadai or karahi. Heat 8 tbsp oil.chicken karahi kadai
  • Crackle 1 Bay Leaf, 1″ inch Cinnamon Stick, 3 cardamoms and 1 Star Anise in the hot oil.chicken karahi kadai
  • Add 1 kg cleaned chicken pieces.chicken karahi kadai
  • Flip & fry both the sides until the color of chicken changes to white color.chicken karahi kadai
  • Now add 1 tbsp crushed ginger, 2 tbsp crushed garlic and 11/2 tsp salt. Mix well and fry the chicken pieces until the sides of chicken starts to brown.chicken karahi kadaichicken karahi kadaichicken karahi kadaichicken karahi kadai
  • Now add 4 tbsp thick curd and mix well.chicken karahi kadaichicken karahi kadai
  • Divide 4 large ripe tomatoes into 2 halves and place it over the chicken as shown. Also add 4 green chilies. Now close the lid and cook for 10 minutes over a low flame.chicken karahi kadaichicken karahi kadaichicken karahi kadaichicken karahi kadai
  • After 10 minutes, you will find it easy to peel off the skin of tomatoes. Using a spoon or fork peel off the skin.chicken karahi kadai
  • Mash the tomatoes using a spoon and mix it with the chicken pieces.chicken karahi kadaichicken karahi kadai
  • Once it starts to boil, add the powdered masala powder along with 2 tsp kashmiri chilli powder. (Kashmiri chilli powder is added only for giving a good color for the gravy)chicken karahi kadaichicken karahi kadai
  • Mix it well & saute over a medium flame for 5 minutes.chicken karahi kadai
  • You can see that the chicken has released a lot of water. keep the flame over a medium flame and let it cook for another 10 minutes until the masala is reduced to a thick consistency & oil is separated. Make sure to mix in between.chicken karahi kadai
  • Now add 4 tbsp thick curd. Mix and cook for another 2 minutes.chicken karahi kadaichicken karahi kadai
  • Lastly, add 1 tbsp Kasuri Methi, a handful of Coriander Leaves, 2 tsp Lemon juice and few julienne cut ginger slices. chicken karahi kadaichicken karahi kadaichicken karahi kadaichicken karahi kadai
  • Cover & simmer for another 2 minutes over a low flame until all the flavors are released.chicken karahi kadai
  • After 2 minutes, switch off the flame.
  • Mix & serve the curry with rotis, rice or chapathis.chicken karahi kadai

Notes

  • If you do not have shahi jeera you can use cumin seeds . For 2 tsp shahi jeera replace it with 1 tsp cumin seeds.
  • Adjust the spice level based on your taste.
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