Karahi chicken is a traditional dish mostly prepared in Pakistan and India. ‘Karahi’ is a kind of a wok in which this dish is created. I love to make it often because of how the fresh flavors of tomatoes, peppers and onions come together with fragrant spices. It is a recipe that your family and friends will always remember.
Karahi Chicken
1 Tablespoon Canola oil
2 Green Cardamoms
2 Cloves
1 4inch Cinnamon Stick
1 Pound boneless, skinless chicken breast
2 Tablespoons garlic, minced
1 Green pepper, chopped
1 Red pepper, chopped
1 Medium yellow onion, chopped
1 8oz can tomatoes
1/2 teaspoon chili powder
1 Teaspoon White Jasmine Garam Masala
1 Teaspoon White Jasmine Tandoori Masala
1/2 Teaspoon Turmeric
1/2 Teaspoon salt
Small bunch cilantro, chopped
Heat 1 tablespoon of oil in a deep pan, add cloves and the cinnamon stick, let them sizzle. Add chicken and garlic, sauté for about 5 minutes.
Add chopped onions, pepper and tomatoes. Add chili powder, Garam Masala, Tandoori Masala, turmeric, and salt. Gently mix everything together with a slotted spoon. Sprinkle cilantro and cover the pan to simmer for about ten minutes. The sauce will thicken and then it is ready to serve with basmati rice.
*For a more authentic experience, prior to cooking the chicken – add all the ingredients with spices to a pan. Once all cooked together blend in a blender for 1-2 minutes. Add it back to a pan, add the raw chicken to the mix and cook through.
