Ramazan special Chicken Karahi recipe

Chicken Karahi (serves two, prep time 15 minutes, cooking time 20 minutes)

Ingredients: 

• 500g chicken cut into medium sized pieces
• 2 decent sized tomatoes, roughly chopped
• 5-7 green chillies depending on size
• 2 tbsp ginger paste
• 1 tbsp chopped ginger
• 1 tbsp dried fenugreek
• 2 tbsp red chilli
• 1 tbsp ground garam masala
• 1 tbsp ground coriander seeds
• 2 tbsp plain yoghurt
• 2 tbsp butter
  

Method:

1. Cook the chicken in a high temperature, well oiled pan for a few minutes until it has been seared.
2. Once seared, mix in ginger paste.
3. Add the chopped tomatoes and mix well.
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   Add the fenugreek, coriander, garam masala and red chilli and stir until the water starts to draw out of the tomatoes.
5. Add yoghurt and chopped green chillies, stir well and reduce to a medium heat.
6. Keep stirring to avoid burning the sauce.
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   Once the water starts to dry up and the sauce takes on a thicker texture, add butter.
8. Stir thoroughly, take off the heat and serve with a garnish of green chillies and chopped ginger.

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Chicken Karahi, also known as Kadai Chicken, is a Pakistani take on a dish familiar across South Asia, and is thought to have originated from the Balochistan region.

The dish is a family favourite, popular at large gatherings and events such as weddings. The dish is usually cooked kilos at a time and eaten with naan bread.

Indian and Pakistani Karahi Chicken dishes have minor variations also.

It shares a lot of similarities with the wok, although it has steeper edges. It is normally made of cast iron, although you can also find ones made from ceramic and other metals.