Dish of Chicken Karahi
(click to enlarge)

Chicken Karahi


Pakistan   -   Chicken Karahi, Kadhai Chicken
Serves:
Effort:
Sched:
DoAhead:  		 3-1/3 #
***
2-1/4 hrs
Yes		 A very famous dish in Pakistan, with similar versions made in India. Be sure to read the Notes.

3
4
8
3/4
2
1-1/2
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1
1-1/2
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1
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2
2
1/2
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1/4
1-1/2
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oz
cl
in
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Chicken parts (1)  
Onions (2)
Garlic
Ginger root
Tomatoes (3)
Chilis, green (4)
-- Spices
Cumin seed
Coriander seed
Kalonji (opt. 5)
Peppercorns, blk
-- Seasonings
Paprika (6)
Chili Flake (7)
Salt
--------
Ghee (8)
Oil
Cilantro
-- Garnish
Cilantro
Ginger
-- Serve with
Basmati Rice
PREP   -   (1-1/4hrs)
  1. Prepare CHICKEN as desired (see Chicken).
  2. Chop ONIONS fine.
  3. Crush GARLIC and chop fine. Slice GINGER very thin, cut slices into threads, and cut threads very fine. Place both in a Mortar with 1/4 t salt and pound to a coarse paste.
  4. Chop TOMATOES fine.
  5. Cut CHILIS in half lengthwise.
  6. Dry Pan Toast all SPICES one by one, just until aromatic, and perhaps darkened just a shade. Keep you toasting pan between 370° and 400°F (190/200°C). Let cool, then grind all together.
  7. Chop CILANTRO coarse. Measure is chopped and moderately packed. You can chop both instances together, then divide into 1/2 cup (recipe) and 1/4 cup (garnish).
  8. Slice 1-1/2 inches of GINGER lengthwise into very thin matchsticks.
RUN   -   (1 hr)
  1. In a Kadhai or Wok (13 inches minimum), heat Oil and Ghee. Over medium flame, stir in Onions and fry stirring until just starting to take color, then stir in Garlic mix for just a minute or so.
  2. Stir in Chicken and fry stirring over moderate heat, tumbling often, until it has completely lost it's raw color.
  3. Stir in Spices mix for about 1 minute.
  4. Stir in Tomatoes and Seasonings. Cook over moderately high heat (a Karahi is cooked uncovered). Tumble the Chicken frequently, scraping the pan to prevent sticking. Continue to cook until Tomatoes have formed a sauce that coats the Chicken. Center temperature of the chicken pieces should reach 180°F/77°C or higher. See also Cooking.
  5. Stir in 1/2 cup Cilantro. Continue to cook, stirring often, for about 3 minutes.
  6. Serve hot, garnished with Cilantro and Ginger Matchsticks, along with plenty of steamed Basmati Rice.
NOTES:

  1. Chicken:

      In Pakistan, this recipe is most often made with whole chickens, cut into small curry pieces (about 18). In South Asia, Chicken is almost always stripped of skin and all removable fat (except for tandoor). Here, this recipe is better made from bone-in skinless chicken parts, particularly Drumsticks and/or Thighs, which may be whole or cut. The photo example was made with rather large drumsticks, with the thin end cut off. Thighs can be rather large, so it is good to cut them in half crosswise. This is best done with a razor sharp Chinese Cleaver Knife & Mallet. Breast meat is bland and stringy.

  2. Onions:

      Sacrilege!   A "real" Karahi is made without Onions! Onions are now commonly used in restaurants, preferred by many, and have even converted some Purists. Omit if you are a hard core Purist. "Purists will do anything to make life more difficult".

  3. Tomatoes:

      These should be well ripened, brightly colored, and flavorful. Commercial Tomatoes in North America are very often lacking in these characteristics. If yours are, I suggest 4 ounces or more of a simple Tomato Sauce be added. My favorite is Faraon brand Spanish Style, which comes in convenient 8oz cans, but other very simple sauces can be used.

  4. Chili, Green:

      Most recipes in English call for 2 Serranos, as hot Indian Chilis are imperfectly available, even in Los Angeles. These will contribute a sharp but moderate heat to the recipe. The photo example was made with 5 yellow Aji Limo, which are hotter, but much smaller. For details see our Indian Chilis page.

  5. Kalonji:

      [Nigella]   This is not usually included, but I adopted it from the recipe of professed Karahi Purist, so I'm sure it's OK. For details see our Nigella / Kalonji page.

  6. Paprika

      If possible, use real Hungarian Sweet Paprika, not the sawdust flavored stuff they sell in the supermarkets. Hungarian has much better flavor and a more intense red color.

  7. Chili Flake:

      Here is where you really control the hotness of the recipe (which is supposed to be fairly hot). Allepo Hot will be very mild, Korean Flake is variable, but usually hotter. Indian Reshampatti or Khandella are quite hot. Or you can grind some of your favorite Dried Chilis. For details see our Chili Powders / Flake page.

  8. Ghee:

      Ghee contributes more flavor than Oil, but you can use all Oil (or all Ghee) if you choose. Ghee is easily available in markets serving an Indian or North African community. Accept only Butter Ghee - Vegetable Ghee is often deadly trans fats. Otherwise Avocado Oil would be best as it has a buttery flavor. Pure Olive Oil (not virgin) will work fine. For details and a link to our recipe for making Ghee, see our Ghee page.

  9. Cooking:

      The trick here is having the Chicken cooked before the sauce gets too dry. Too high a heat will leave the Chicken a bit tough, especially Drumsticks, but since this is wet cooking, "overcooking" the Chicken over lower heat does little damage. In South Asia and West Africa they cook Tomatoes down until "the oil starts to separate". This, they say, is to "remove the bitterness". I have never detected "bitterness" in Tomatoes, but I do find that cooking it down that dry destroys the fresh Tomato flavor, so I don't do it, authenticity be damned! This is probably another hangover from knowing that Tomatoes are Nightshade Berries, which were long cooked to detox. Also, I prefer the sauce a little more liquid, so it flavors the Rice better.
  10. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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