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Pakistani Chicken Karahi


"This dish gets its name from a karahi, a flat open pot used a lot in Pakistani and Indian cooking. In spite of its name, this recipe can be made in any pot. My mom came up with this recipe; it's a little spicy (by Pakistani standards), but simple and foolproof. Serve with naan bread."
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1 h 6 m servings 429 cals
Original recipe yields 6 servings

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  1. 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.
  2. 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).
  3. 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.

Nutrition Facts

Per Serving: 429 calories; 33.4 g fat; 9.5 g carbohydrates; 23.1 g protein; 61 mg cholesterol; 698 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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 ...

I make sure that I cook out all of the water and have a gravy like consistency as my Pakistani friends have taught me. I even added some ground coriander as one friend recommends. Once you get ...