Karahi Chicken is a delicious and spicy dish that originated in the Khyber Pakhtunkhwa region of India. It is made with chicken pieces cooked in a thick sauce of tomatoes, garlic and green chilies, seasoned with various spices such as cumin, coriander, turmeric and garam masala. The dish is named after the karahi, a wide-mouthed, high-sided pan similar to a wok, that is used to cook it. Karahi Chicken is usually garnished with fresh cilantro and served with roti or pita bread.

Ingredients:

• 500g Chicken Leg or Breast (Diced Cubes)

• 200ml YorkshireIndian Curry Base

• 2 Tbsp Oil

• ½ Green Pepper Sliced

• ½ Medium Onion Sliced

• 2 Chopped Green Chillies (Optional)

• 2 Cloves of Garlic Chopped fine.

• Ginger Chopped Fine  (Use a chunk roughly same size as the 2 garlic cloves)

• 1 Medium Plum Tomato Diced

• 2 or 3 Bullet Chillies (Optional)

  (If using medium do not slit, for hot, slit the chilies with a cross roughly halfway up)

• Fresh Coriander

  
  

  Initial Spices (For stir fry):

• ½ Tsp Cumin Seeds

• ½ Tsp Coarse Black Pepper

• ½ Tsp Salt

  
  

  Additional Spices (For the Karahi Chicken):

• ½ Tsp Salt or to taste

• ½ Tsp Turmeric Pdr

• 1 Tsp Kashmiri Chilli Pdr

• 1 Tsp Tandoori Masala Pdr

• 1 Tsp Garam Masala Pdr

• 1 Tsp Cumin Pdr

• 1 Tsp Coriander Pdr

  
  

Instructions:

1. Bring a pan/wok/karahi/balti or whatever you want to call it, to heat & add the oil.

2. Allow the oil to smoke slightly and then add the chicken.Continue to stir fry the chicken on high heat for 2 mins.

3. Add the initial spices, Cumin Seeds, Coarse Black Pepper & Salt & continue to stir fry for 4 mins or until the chicken is sealed & changes colour fully.

4. Remove the chicken & allow to rest, use the same oil in the pan.

5. Add the Onions, Peppers & chilies (optional) & stir fry on medium heat for 2 mins.

6. Add the chopped Ginger & Garlic (You can use 1 Tsp of Ginger/Garlic Paste if no fresh to hand)

7. Stir fry for a further 2 mins.

8. Add the chopped tomatoes and stir fry for a further 2 mins.

9. Turn heat to high & add the sealed chicken.

10. Mix in & then add the Additional Spices.

11. Mix the Bastuud in for 30 seconds. 

12. (If you have nothing better to do, COUNT!)

13. Go in with your YorkshireIndian Curry Base, make sure you heat this up first.

14. (I will show you how to make the YorkshireIndian Curry Base on next Live so don’t worry if you don’t have any yet)

15. Stir in for a minute & then add 100ml hot water & mix in.

16. Bring to a boil & then turn the heat to low & allow to simmer 5 mins, stirring occasionally.

17. At this point check the consistency of the sauce is right for you.

    Serve & Enjoy.