Chicken Karahi in Lahore Cuisine

Chicken Karahi

Chicken Karahi is undoubtedly one of the most famous curries in and out of Pakistan and India. The Pakistani version Chicken Karhai does not have peppers or onions whereas the North Indian version uses capsicum. The dish is prepared in a karahi.

Karhai is also know as Kadai

Ingredients for Chicken Karahi

Lal mirch (Red chili) crushed 1 tbs or to taste
Dhania (Coriander seeds) crushed 2 & ½ tbs
Lal mirch powder (Red chili powder)
1 tsp or to taste
Zeera (Cumin seeds) crushed 1 & ½ tbs
Namak (Salt) 1 & ½ tsp or to taste
Oil 1 & ½ Cups or as required
Chicken karhai cut ½ kg
Hari mirch (Green chilies) whole 8-9
Adrak lehsan (Ginger garlic) crushed 3 tbs
Kali mirch powder (Black pepper powder) ½ tsp or to taste
Tamatar (Tomatoes) 2 large (blanched & grinded)
Prepared spices mix 2 tbs or to taste
Lemon juice 1 tbs
Prepared spice mix to sprinkle
Koyla (Charcoal) for smoke

Chicken Karhai – Pakistani love

Cooking Directions of Chicken Karahi

In bowl,add red chili crushed,coriander seeds,red chili powder,cumin seeds,black pepper powder and salt,mix well & set aside.
In wok,add oil and heat it.
Add chicken and fry until golden brown.
Slit green chilies with the help of the knife and add in a wok and fry for 5 minutes.
Now remove excess oil.
Add ginger garlic and fry for 2-3 minutes then mix well.
Tomatoes grinded Add and mix well.
Add 2 tbs of prepared spice mix and mix well.
Cover and cook on low flame for 6-8 minutes.
Add lemon juice and mix well.
Sprinkle prepared spice mix and give a coal smoke for 3 minutes & serve.