It takes a tough man to make a tender chicken karahi ... QUICKLY!
Yields6 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
MARINADE
500gBoneless Chicken
1tspNigella Seeds (kalongi, black onion)
0.50tspFine Sea Salt
1.50tspTurmeric Powder
1Wedge Of Lemons Juice
KARAHI BASE
0.75cupCooking Oil
1.50tspFine Sea Salt
2Medium Onions Sliced
1Large Vine Tomato Chopped
1.50tbspMinced Ginger
1tbspMinced Garlic
1tbspSweet Tomato Paste
1Large Casia Bark
3Dried Bay Leaves
2Black Cardamoms
5Green Cardamoms
1tspCoriander Seeds
2Star Anise
0.25cupDried Fenugreek Leaves (kasthuri methi)
1tspCoriander Powder
1tspCumin Powder
1tspBolst Hot Curry Powder
1tspChilli Powder
1tspKashmiri Chilli Powder
TAWA TARKA
0.78Small Dried Red Chillis
5Garlic Cloves cut into thin Slithers
1.50tbspGhee (clarified butter)
0.78Alu Bukaras (dried plums)
59Green Chillis
1cupFresh Coriander
TOP TIP: use a level teaspoon and tablespoon when measuring powders.
1
Wash and dry chicken. Marinate the chicken in salt, turmeric, lemon juice and nigella seeds and set aside either overnight in the fridge or two hours before cooking.
2
In a hot tawa, add 1tbsp of oil and colour the chicken till light golden brown and set aside. Do this in sveral batches. I did this in four batches so that the chicken does not become soggy.
3
Heat the karahi. Add oil leaving 1tbsp aside. Throw in the onions.
4
This will cook very rapidly. Once the onions have a light golden brown colour add in the salt and tomatoes.
5
Cook on high heat until the base has completely disintegrated. You can use a masher to help you mash the base sauce.
6
Add ginger and garlic.
7
Keep stirring. You should be 12 minutes into cooking. Add the whole spices.
8
Add the tomato sweet paste. Th colour should brighten up and the oil start to separate from the onions.
9
Now its time to add the chicken pieces. Give it a good stir.
10
22 minutes into this dish, turn the heat to a low flame.
11
Enjoy watching the chicken and sauce sizzle and marry together.
12
Add 1 cup of kettle boiled water just to help the sauce to blend. Bring it to the boil on high flame and then turn the flame on low again.
13
Add the fenugreek leaves. It ever so slightly bitter but it will add flavour to the karahi.
14
The karahi should begin to come together now looking lush and authentic.
15
Add the dried plums to give the karahi a sweet taste to balance out the bitterness of the fenugreek leaves.
16
Heat the tawa now and add the remainder of the 1tbsp oil. Heat the red dried chillis till black. Add the garlic slithers halfway through this process.
17
2 more minutes left on the clock, add the tarka to the karahi.
18
Add some ghee to finish the dish.
19
Finally must not forget the coriander. Give it one final stir.
20
Thats it guys, thats the chicken karahi dish complete. Enjoy with naan, rice or even with roti. Its finger licking good, deep loving and simply outstanding.
Because you all loved Hungry Husband's easy cook onion method chicken curry AND his chicken jalfrezi, he's decided to spoil you all with yet another chicken dish; his infamous party pleasing, family favourite and 'my wife hasn't cooked yet again and I'm starving' 25 minute karahi chicken curry. This was cooked live on my Instagram channel and it was such fun! Hungry Husband was SWEATING in the HOT HQ kitchen BUT managed to do it on time, actually he was 30 seconds early LOL- can you do it? Can you beat him?
The best bit is that the dish tasted DELISH! Almost perfect (because nothing is perfect in this life) and lets just say he is a worthy winner in my heart! Well done to him!
Make sure you all try this, comment below and give us some great feedback!
Remember to set your timer on, you can do it!!!!
Ingredients
MARINADE
500gBoneless Chicken
1tspNigella Seeds (kalongi, black onion)
0.50tspFine Sea Salt
1.50tspTurmeric Powder
1Wedge Of Lemons Juice
KARAHI BASE
0.75cupCooking Oil
1.50tspFine Sea Salt
2Medium Onions Sliced
1Large Vine Tomato Chopped
1.50tbspMinced Ginger
1tbspMinced Garlic
1tbspSweet Tomato Paste
1Large Casia Bark
3Dried Bay Leaves
2Black Cardamoms
5Green Cardamoms
1tspCoriander Seeds
2Star Anise
0.25cupDried Fenugreek Leaves (kasthuri methi)
1tspCoriander Powder
1tspCumin Powder
1tspBolst Hot Curry Powder
1tspChilli Powder
1tspKashmiri Chilli Powder
TAWA TARKA
0.78Small Dried Red Chillis
5Garlic Cloves cut into thin Slithers
1.50tbspGhee (clarified butter)
0.78Alu Bukaras (dried plums)
59Green Chillis
1cupFresh Coriander
TOP TIP: use a level teaspoon and tablespoon when measuring powders.
Directions
1
Wash and dry chicken. Marinate the chicken in salt, turmeric, lemon juice and nigella seeds and set aside either overnight in the fridge or two hours before cooking.
2
In a hot tawa, add 1tbsp of oil and colour the chicken till light golden brown and set aside. Do this in sveral batches. I did this in four batches so that the chicken does not become soggy.
3
Heat the karahi. Add oil leaving 1tbsp aside. Throw in the onions.
4
This will cook very rapidly. Once the onions have a light golden brown colour add in the salt and tomatoes.
5
Cook on high heat until the base has completely disintegrated. You can use a masher to help you mash the base sauce.
6
Add ginger and garlic.
7
Keep stirring. You should be 12 minutes into cooking. Add the whole spices.
8
Add the tomato sweet paste. Th colour should brighten up and the oil start to separate from the onions.
9
Now its time to add the chicken pieces. Give it a good stir.
10
22 minutes into this dish, turn the heat to a low flame.
11
Enjoy watching the chicken and sauce sizzle and marry together.
12
Add 1 cup of kettle boiled water just to help the sauce to blend. Bring it to the boil on high flame and then turn the flame on low again.
13
Add the fenugreek leaves. It ever so slightly bitter but it will add flavour to the karahi.
14
The karahi should begin to come together now looking lush and authentic.
15
Add the dried plums to give the karahi a sweet taste to balance out the bitterness of the fenugreek leaves.
16
Heat the tawa now and add the remainder of the 1tbsp oil. Heat the red dried chillis till black. Add the garlic slithers halfway through this process.
17
2 more minutes left on the clock, add the tarka to the karahi.
18
Add some ghee to finish the dish.
19
Finally must not forget the coriander. Give it one final stir.
20
Thats it guys, thats the chicken karahi dish complete. Enjoy with naan, rice or even with roti. Its finger licking good, deep loving and simply outstanding.
If you want restaurant quality food in your own home without slogging away in the kitchen for hours, TRY THIS RECIPE! Guaranteed crowd pleaser. I reduced the chilli content for my kids but I was still left licking my own plate clean. Thank you Hungry Hijabi!
Loved the taste of this dish. Quick and fairly simple to do. If you’re bored of the way you cook everyday chicken and want restaurant quality food in your home, TRY THIS!
5 Comments
Shuly Mohammed
If you want restaurant quality food in your own home without slogging away in the kitchen for hours, TRY THIS RECIPE! Guaranteed crowd pleaser. I reduced the chilli content for my kids but I was still left licking my own plate clean. Thank you Hungry Hijabi!
Hungry Hijabi
So glad u enjoyed it
Shuly Mohammed
Loved the taste of this dish. Quick and fairly simple to do. If you’re bored of the way you cook everyday chicken and want restaurant quality food in your home, TRY THIS!
Hungry Hijabi
Thats awesome. Its Hungry’s favourite chicken dish in the weekend 🙂
Shana Yasmin
Salam alaikum, I’m looking for the 25 minute chicken karahi recipe please. Thanks