Pakistani Chicken Karahi
Ingredients1 h 6 m servings 429 cals
- Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
- Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.
- Cook's Note:
- Substitute corn oil for the sunflower oil if desired.
Per Serving: 429 calories; 33.4 g fat; 9.5 g carbohydrates; 23.1 g protein; 61 mg cholesterol; 698 mg sodium. Full nutrition
ReviewsRead all reviews 3
My dear friend, sorry to break the news but this recipe is decades old. Secondly you need to fry all the spices first and then add the chicken and garnish. Third it's a Pakistani recipe and not ...
Dry coriander powder and sliced ginger are also added mostly in Paksiatni Karhai recipe. I think ginger on top is like a must.