Description
This dish gets its name from a karahi, a flat open pot used a lot in Pakistani and Indian cooking. In spite of its name, this recipe can be made in any pot. My mom came up with this recipe; it’s a little spicy (by Pakistani standards), but simple and foolproof. Serve with naan bread.
Ingredients
- ½ cup sunflower oil
- 1 (3 pound) whole chicken, giblets discarded, cut into 12 pieces
- ¼ cup water
- 2 teaspoons ground cumin
- 1 ½ teaspoons salt
- 1 ½ teaspoons ginger and garlic paste
- ½ teaspoon red chile powder
- ¼ teaspoon ground turmeric
- 6 ripe tomatoes, roughly chopped
- 4 green chile peppers, finely chopped, or more to taste
- 1 bunch fresh cilantro leaves, finely chopped
Instructions
- Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown
- about 5 minutes. Add water
- cumin
- salt
- ginger and garlic paste
- red chile powder
- and turmeric; cook and stir until fragrant
- about 30 seconds.
- Stir tomatoes and green chile peppers into the pot. Reduce heat to low
- cover
- and cook until chicken pieces are no longer pink at the bone
- about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Sprinkle cilantro leaves over chicken and cook until leaves look slightly wilted
- about 30 seconds.
Prep Time: 30 mins
Cook Time: 36 mins
Total Time: 1 hr 6 mins
Servings: 6