Karahi Chicken Curry
Dry and Spicy Curry
Posted On: Jul, 16 | Author: Savita
Karahi Chicken or Karahi Chicken Curry is loved and eaten all over India. To make Karahi Chicken, traditionally Chicken is sauteed in aromatic mixture of herbs and spices in a Karahi (wok) but in modern fast living, pressure cooker has taken place of Karahi. This recipe is my take on traditionally Karahi Chicken, my husband loves this dry curry and we usually eat it with Naan bread or Wheat Roti, this recipe will go very well with plain rice too.
Karahi Chicken Curry
Total Time: Prep Time: Cook Time: Cuisine: Indian (Curry, Main Course)
- 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 Notes: If 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.
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