I know this is meant to be a really simple dish but for some reason i dont feel confident trying it out! Please help by providing tried and tested recipes…thanks soooo much:)
Re: Chicken Karahi
I’ve cooked it several times and it’s a success at home. It’s very convenient to make on those days when you have many things to get done and don’t have the time for peeling and chopping. I got this recipe from a Shahzad Husain cook book. And I’ve pasted it below. I tend to use more tomato paste because I like more curry/gravy with my chicken. I’ve also made this recipe using regular yogurt and it turns out great. BUT…not too long ago, I tried making it with **Greek-style yogurt **(easily found from local grocery store) and it gave a richer texture to the gravy. Greek-style yogurt is more creamier, tangier, thicker, and healthier than the reg yogurt. Here’s the recipe:
Ingredients
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1 1/2 lb Chicken, skinned,boned&cubed
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4 tb Corn oil
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3 tb Tomato paste
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1 ts Garlic paste
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1 1/2 ts Garam masala
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1 ts Chili powder
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1 ts Salt
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2 tb Light cream
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2 tb Greek style yogurt
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2 tb Fresh coriander(cilantro),
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2 Fresh green chilies, chopped
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1/2 ts Sugar
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2 tb Mango chutney
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1/4 pt Water
**Instructions**
In a mixing bowl, blend the tomato paste, yougurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar. Heat the oil in a kahari. Lower the heat slightly and pour the spice mixture. Bring to the boil and cook for 2 minutes, stirring occasionally. Add the chicken pieces and stir until they are well coated. Add the water to thin the sauce slightly. Continue cooking for 5-7 minutes, or until the chicken is tender. Finally, add the fresh chillies, cilantro and cream, and cook for a further 2 min until the chicken is cooked through.
(The end result looks a bit like butter chicken/chicken tikka masala with a reddish-orange creamy gravy).
Re: Chicken Karahi
oh man, my family looooooooooves karahi and usually have it once a week. i think we make it pretty well so ill tell u how we make it and its very simple.
2 lbs.chicken
1 tspn each. fresh ginger and fresh garlic, both finely chopped
oil ( i only use olive oil but know for a fact that it tastes better in vegetable oil)
1 tspn. salt
pinch of haldi
green chillies, with a single long slit (lenght-wise)- depending on how spicy u want it, i usually put in around 6-7
2 tspns. cumin powder (zeera)
2/3 tspn crushed peppers
1 cup yogurt
3-4 tomatoes
1/2 cup water
coriander only to garnish
put the chicken in the oil and make it light brown. add all the ingredients together and cover the pot. stir it occasionally. at the end take the cover off and stir it for 5 min. garnish with coriander if u prefer and serve.
Re: Chicken Karahi
Question ladies , I noticed both RV and Sumo use yoghurt in their karahi dish , I thought when you put yoghurt in a dish , it becomes more like a korma … a karahi is pretty much tomato stuff , like khara masala .. 
Re: Chicken Karahi
^ yea i was surprised to see yogurt being added in karhai as well.
Re: Chicken Karahi
ive tried, both with and without, it tastes better with yogurt.
Re: Chicken Karahi
IMO yogurt gives it a bit of a gravy...(not as much as you would expect in a quorma though)...
My family prefers it that way so my mom always adds yogurt and so do I....:)
Re: Chicken Karahi
adding browned onions is what makes it like korma
Here is my recipe for Karhai murghi (with zucchini added): it is delicious and never fails:
1)Mix 1 tsp turmeric, 2tsp ground coriander, 2tsp ground cumin, & 1tsp chili powder in 2-3 T water to make a paste.
2)Fry 1 finely chopped onion in 6Tbsp oil till golden. Add spices to onions and fry.
3)Add skinned chicken thighs (12 pieces), fry on all sides. Then add 1 15oz can of chopped tomatoes. Cover and cook 15 minutes.
4)Then add 1tsp whole coriander seeds, 4-6 minced garlic cloves, 2 green chilies, seeded and minced, salt and 1tsp garam masala. Stir and fry until well-glazed. Add zucchini cut in ½ inch discs.
5)When done, remove from heat, toss in a handful of chopped cilantro.
Makes 12 servings, and your house will smell like heaven.
Yogurt is even added to Paalak. It’s added to kormas and karahis and simply makes the gravy thicker.
Re: Chicken Karahi
OMG... such major differences in makin Kadhai!!! well u can make it with our without yogurt but actually if u search up the net, 90 percent of the websites do not mention yogurt/onion in recipe. heres how i make it and its absoloutely sinfully deli!! take 1 kilo meat, 6-7 tomotoes(1 kilo), coriander seeds, zeera (bhoonify these two), red kutti mirch, lil red chilli powder, lil garam masala, lil dhanya powder(b careful not to put much, i only put for taste) and salt. fry meat in 1 TB ginger garlic sauce and then bhoonify it, then its half cooked put tomoatoes and other masalas and bhoonify, once cooked garnish with green chillies (u can put these in the kadhai also), ginger sliced and fresh coriander... ummmm its yum!
Re: Chicken Karahi
Thanks so much for the ideas, they sound great and i will definitely try them :)
Re: Chicken Karahi
Heat oil in a pan - Add 1 tsp of garlic and a few green chillies (chopped). Fry a little and then add the chicken pieces. Fry the Chicken for a few minutes.
When the chicken is brown - add 3-4 chopped tomatoes to the chicken. Add Salt/ Laal Mirch/ Haldi and stir. Add 2 more green chillies and let the chicken cook for 10 mins on low heat - I usually add a little tandoori masala for color -
Garnish with green coriander and add a pinch of garam masala to the chicken for taste :)
Enjoy!
Re: Chicken Karahi
I searched on the net and found chicken karahi recipes containing yogurt. My understanding (from my mom) is that adding yogurt is not mandatory. However, yogurt lends a richness to the gravy. There are different techniques and styles of cooking, so there's no right or wrong answer as it depends on the individual's taste. I like how we have a huge variety of chicken recipes. I plan to make Akhrot Chicken (walnut chicken) in the future for the first time. This new recipe calls for the same ingredients as regular chicken karahi but you add finely ground walnut powder during the cooking process.
OMG... such major differences in makin Kadhai!!! well u can make it with our without yogurt but actually if u search up the net, 90 percent of the websites do not mention yogurt/onion in recipe. heres how i make it and its absoloutely sinfully deli!! take 1 kilo meat, 6-7 tomotoes(1 kilo), coriander seeds, zeera (bhoonify these two), red kutti mirch, lil red chilli powder, lil garam masala, lil dhanya powder(b careful not to put much, i only put for taste) and salt. fry meat in 1 TB ginger garlic sauce and then bhoonify it, then its half cooked put tomoatoes and other masalas and bhoonify, once cooked garnish with green chillies (u can put these in the kadhai also), ginger sliced and fresh coriander... ummmm its yum!
u add whole corriander seeds and powder??? i like ur recipie will try it . how many ppl u think it wud be enough for with rice or nan. 1 dish with may be salad and raita???
Here is my recipe for Karhai murghi (with zucchini added): it is delicious and never fails:
1)Mix 1 tsp turmeric, 2tsp ground coriander, 2tsp ground cumin, & 1tsp chili powder in 2-3 T water to make a paste.
2)Fry 1 finely chopped onion in 6Tbsp oil till golden. Add spices to onions and fry.
3)Add skinned chicken thighs (12 pieces), fry on all sides. Then add 1 15oz can of chopped tomatoes. Cover and cook 15 minutes.
4)Then add 1tsp whole coriander seeds, 4-6 minced garlic cloves, 2 green chilies, seeded and minced, salt and 1tsp garam masala. Stir and fry until well-glazed. Add zucchini cut in ½ inch discs.
5)When done, remove from heat, toss in a handful of chopped cilantro.
Makes 12 servings, and your house will smell like heaven.
whats zuchini..and cilantro... bear in mind im first tym learner in cooking.. tryin to impress ma mum i can do cookin wid out her help
Re: Chicken Karahi
Re: Chicken Karahi