Quick Chicken Karahi (Spicy Chicken and Tomatoes With Chiles)
Chicken karahi is emblematic of Pakistani cooking, with its concentrated flavors that come from tomatoes simmered down to their sweet and tangy complexity. It is traditionally made in a karahi, a wide-mouthed, high-sided pan similar to a wok, which makes the cooking process quick and easy. (A deep 10- to 12-inch skillet works well, too.) A myriad of spices – kashmiri red chile powder, cumin, coriander and turmeric – adds layers of heat. Finishing with plenty of thin matchsticks of ginger provides cooling freshness. Typically made with bone-in chicken pieces, this recipe calls for cubed boneless chicken thighs for a quicker cook time, so this classic dish can be enjoyed often.
- Total:
- Serves: 2 persons
Ingredients
- ¼cup ghee or neutral oil
- 3dried whole round red chiles, preferably Dundicut (see Tip)
- 1teaspoon garlic paste or freshly grated garlic
- 1teaspoon ginger paste or freshly grated ginger
- 1pound boneless, skinless chicken thighs, cut into 2-inch cubes
- 5Thai green chiles, 2 finely chopped and 3 slit down the middle with the root intact
- 1teaspoon kashmiri red chile powder
- 1teaspoon ground cumin
- ½teaspoon ground coriander
- ¼teaspoon ground turmeric
- 5plum tomatoes, finely chopped
- 1teaspoon fine sea salt
- ¼cup full-fat Greek yogurt
- 1to 2 tablespoons lemon juice (from about half a lemon)
- 1teaspoon coarsely ground black pepper
- ½teaspoon garam masala
- ¼cup chopped fresh cilantro
- 1(2-inch) piece fresh ginger, peeled and julienned
- Roti or pita, for serving
Instructions
Step 1
Heat ghee in a karahi, wok or high-sided 10- to 12-inch skillet over medium for 30 seconds. Add dried chiles and stir. Add garlic paste, ginger paste, chicken and the finely chopped Thai chiles. Stir-fry over high heat until the chicken is no longer pink, about 6 minutes.Step 2
Reduce heat to medium. Add red chile powder, cumin, coriander and turmeric. Stir for 10 seconds or until everything is mixed well. Add tomatoes and salt. Stir. Cover and simmer for 10 minutes.Step 3
Remove the lid, increase to high heat, and cook, stirring frequently, until most of the liquid from the tomatoes and chicken has cooked off, about 7 minutes.Step 4
Reduce heat to medium. Stir in yogurt. Add remaining whole Thai chiles. Cover and simmer for 5 minutes. Remove the lid, and if the karahi is saucy, increase heat to high, and cook, stirring frequently, until most of the liquid has cooked off.Step 5
Turn off the heat. Sprinkle with lemon juice, black pepper, garam masala, cilantro and julienned ginger. Serve with roti or store-bought pita.