Karahi Chicken Curry
Dry and Spicy Curry
Posted By Savita
Craving for more? Sign up for the Chef De Home Newsletter for a plateful of contents delivered to your inbox! And connect with me on Facebook, Google, Twitter and Pinterest for all of the latest updates.
Karahi Chicken Curry
- 2 lbs Chicken (Thighs (boneless or bone-in))
- 3 Cup Water
- 1 Bay Leaf
- 1 tbsp Red Pepper Powder
- 1/2 tsp Red Pepper Flakes
- 1 and 1/2 tsp Turmeric
- 2 tbsp Coriander Powder
- 2 Red Onion (medium size)
- 3 Tomatoes (ripe and medium size)
- 4 tbsp Yogurt
- 1 & 1/2 tbsp Salt
- 2 tbsp Garlic (grated cloves)
- 1 tbsp Ginger (fine chopped or grated)
- 1 tsp Garam Masala
- 2 tbsp Canola Oil
- 1 tbsp Fenugreek Leaves (optional)
1. Pre-Prep - Add chicken and water to a pressure cooker or deep heavy bottom pan. Add bay leaf, 1/2 tbsp salt and pressure cook for 7-8 minutes. Or in a heavy bottom pan, bring to boil and then simmer for about 15 minutes till chicken is not pink and has released flavors/oil in water.
Additional NotesIf you want to save some time, then skip this step and add 4 cups of low sodium chicken stock and raw chicken to the gravy in step 3 together and cook till chicken is fully cooked.
2. Separate chicken from water and set aside both. Discard the bay leaf. Finley chop onion, ginger garlic. Also finely chop tomatoes separately. In same pan or cooker, add 2 tbsp oil, heat oil, add onion and ginger mixture and fry till onion is brown. Now add all spices and fry for 1 more minute. Add chopped tomatoes, salt and fry till oil separates.
3. Add yogurt and mix well. Now add reserved chicken stock and bring to boil. Let it simmer at medium high heat till water has reduced to half (about 5-7 minutes). Now add in chicken and fry till chicken is fully cooked and gravy has desired consistency. (I prefer to keep gravy like pancake batter consistency because gravy will adsorb water as it sits.)
4. Garnish with cilantro (optional) and serve hot with your choice of flat bread.
Savita's Notes:To save time, you can skip first step of making stock by par-boiling chicken and use 4 cups of low sodium chicken stock instead. If using store bought Chicken stock then add raw chicken and stock to the gravy in step 3 together and cook till chicken is fully cooked.
© Chef De Home. All contents and images are copyright protected. Please do not use content/images without prior permission. If you want to use recipe instructions, re-write the recipe in your own words, and link back to this post with credit to ChefDeHome for the Recipe Origin.