Chicken Karahi

Chicken karahi, or kadai chicken, is a dish native to northern and northwestern South Asia, prepared in a karahi, usually served with naan, roti, or rice.

📝 Ingredients

• 1 1/2 lb boneless chicken breast (, (or chicken thighs), cut into pieces)
• 2 lb tomatoes (, peeled, seeded and crushed)
• 1 large red onion (, finely chopped)
• 3 cloves garlic (, finely minced)
• 1 2-inch / 5 cm piece fresh ginger, cut into thin matchsticks
• 3 teaspoons red chili flakes
• 1 tablespoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 6 tablespoons melted ghee ((or vegetable oil))
• 1/2 cup boiling water
• Salt
• 3 tablespoons chopped cilantro leaves
• 2 green hot peppers (, cut in half lengthwise)
• Lemon juice (, freshly squeezed)
• Karahi ((or cast iron pan))

👨‍🍳 Instructions

1. 1Heat the ghee (or oil) in a cast iron skillet or karahi over medium heat.
2. 2Add the onion and sauté until just starting to brown.
3. 3Add the ginger and garlic, mix and sauté for 1 minute, stirring constantly.
4. 4Add the chicken to the pan and sauté until it turns white.
5. 5Add all the spices: red pepper flakes, coriander powder, garam masala, cumin and turmeric and sauté over medium to high heat for 30 seconds, stirring constantly.
6. 6Add the boiling water immediately to prevent the spices from burning, mix and then add the crushed tomatoes.
7. 7Cook over low to medium heat for about 25 minutes.
8. 8If the chicken is not tender yet, add 2 to 3 tablespoons of boiling water and cook 5 minutes more, stirring regularly.
9. 9Serve immediately and garnish with green hot peppers, chopped cilantro and a little lemon juice.