Made with AI
Classic Chicken Karahi
Ingredients
- boneless skinless chicken breast600 g
- vegetable oil2 tablespoons
- large onion, finely chopped1 piece (about 150g)
- medium tomatoes, chopped3 pieces (about 360g)
- green chilies, sliced2 pieces (about 20g)
- ginger garlic paste1 tablespoon (about 15g)
- ground coriander1 teaspoon (about 2g)
- ground cumin1 teaspoon (about 2g)
- red chili powder0,5 teaspoon (about 1g)
- turmeric powder0,5 teaspoon (about 1g)
- garam masala1 teaspoon (about 2g)
- salt1 teaspoon (about 6g)
- fresh cilantro, chopped0,25 cup (about 10g)
Instructions
- 1
Heat the vegetable oil in a large karahi or heavy-bottomed pan over medium-high heat.
- 2
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
- 3
Stir in the ginger garlic paste and cook for 1 minute until fragrant.
- 4
Add the chicken breast pieces and cook, stirring occasionally, until they turn white and start to brown, about 5-6 minutes.
- 5
Add the chopped tomatoes and cook for 6-8 minutes, stirring occasionally, until the tomatoes soften and oil begins to separate.
- 6
Add the ground coriander, ground cumin, red chili powder, turmeric powder, and salt. Mix well to coat the chicken evenly with the spices.
- 7
Add the sliced green chilies and continue to cook for another 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
- 8
Sprinkle the garam masala over the chicken and mix well. Cook for another 2 minutes.
- 9
Turn off the heat and garnish with chopped fresh cilantro.
- 10
Serve hot with naan, roti, or steamed rice.
