Chicken Karahi by Wajiha Shiraz

Every region is possessed by singular kind of taste and aroma which is expected to come from the food served on the table, like we profoundly take pride in our mirch masalas(spices), in almost all Pakistani dishes prepared at home the presence of masala's (spices) is significant to actually give an impression of Pakistani food in true manner.

Karahi is highly addictive food in our country; it was basically created for the truck drivers, yes you read correctly, karahi is a dish of highways and travelers. It is prepared with mutton and chicken, lamb can replace with mutton too.

This tangy flavored festival dish is a center of focus at every occasion, no body sneak into other dishes once karahi takes over the menu.

There are multiple versions of karahi enjoyed in Pakistan, I am going to have it with chicken this time.

It does not involve series of steps, hence it’s easy to prepare in a less time, it’s pre-loved by beginners attributed to its beautiful color, flavor and aroma.

If you haven’t had karahi in life, then definitely you are missing onto a food Pakistanis are mad in love with.

Take a quick look on the ingredients of recipe:

Ingredients:

Chicken 1 kg

Tomatoes 6 

Green chilies 8

Salt 2 teaspoons

Black pepper 1 teaspoon (in a powdered form)

Red pepper 2 teaspoons (in a powdered form)

Ginger garlic paste 1 tablespoonful (mix the paste in half cup water and strain) 

Oil half cup 

Cilantro 4 to 5 stems with leaves (pluck the leaves, chop and set aside).

Crushed coriander 1 teaspoonful 

Ginger chopped 1 teaspoon

Procedure:

Take a wok, pour an oil, add chicken and fry for 5 minutes on medium heat till golden and hard, add tomatoes, ginger garlic water, add green chilies, black pepper, salt and red pepper, cover the wok and leave for 10 minutes, let the tomatoes get softened and let the oil surfaces on sides, start moving the spatula in, keep it light, once oil complete leaves the masala, turn off the flame, sprinkle the crushed coriander, cilantro and chopped ginger. 

Give a coal smoke, it adds spectacular highway touch to it.

Serve immediately with naan (flat bread)

Important instruction:

Karahi always made with water taken from ginger garlic paste, no conventional paste is added, the water left from straining the paste will be added to the karahi.

For more accuracy, the ingredients.

JZKA.