Chicken boneless karahi

CHICKEN BONELESS KARAHI [ PAKISTANI VERSION ]

Chicken Karahi, or Kadai chicken, is undoubtedly one of the most popular curries in and out of Pakistan and India. This is a restaurant-style Pakistani Chicken Karahi recipe that can be prepared quickly and easily 

Chicken karahi, or kadai chicken, is a dish from the Indian subcontinent noted for its spicy taste; it is notable in North Indian and Pakistani cuisine. The Pakistani version does not have peppers or onions whereas the North Indian version uses capsicum. The dish is prepared in a karahi.

WHAT IS CHICKEN KARAHI?

Karahi is named after the pan in which it was originally cooked – a heavy, often cast-iron pan that’s similar to a wok, but rounder with a flatter base. Traditionally, meat would be simmered and stir-fried in this karahi in an open fire.

INGREDIENTS

• Chicken boneless – 500 grms
• Oil – 2 or 3 tbsp
• ginger garlic paste – 1 tbsp
• tomato puree – 2 tomatoes
• Fresh cream 5 or 6 tbsp
• Red chilli pwdr – 1 ½ tsp
• Pepper pwdr – ½ tsp
• Chaat masala pwdr – ¾ tsp
• coriander pwdr – 2 tsp
• garam masala – ½ tsp
• Turmeric – ¼ tsp
• sugar – ½ tsp
• sugar – ½ tsp
• hot water – 1 cup
• green chiili + ginger + coriander leaves for garish

METHOD 

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