Karahi Chicken, a basic form of chicken curry originating in the erstwhile North-West Frontier Province or present day Pakistan, is also known as Balti Chicken (‘balti’, another word for ‘karahi’). This dish is high on spices and is cooked essentially in a ‘karahi’ or a wok.
This recipe is slightly modified from the usual way to make Karahi Chicken. It is also a fool-proof chicken curry, you cannot go wrong here; indeed, my go-to chicken recipe when unexpected guests come over! Check it out for yourself!
1kg chicken, medium cut, washed
3 tbsp oil
5 large onions, sliced
3 medium tomatoes, diced
1 small cinnamon stick
4 green cardamom pods
10 black peppercorns
1 tsp cumin seeds
1 tbsp grated ginger
2 tbsp crushed garlic
1 tsp garam masala powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp salt
2 tbsp yogurt
1 cup water
Juice of 1 lemon
2 tbsp chopped coriander
Step 1: Wash the chicken. Add 1 tsp salt, 1/2 tsp each of turmeric powder, red chilli powder, coriander powder and set aside for 30 minutes.
Step 2: Heat oil in a karahi/wok. Add the onions and fry till golden brown. Add the tomatoes and stir well on medium flame.
Step 3: Add the ginger, garlic and mix well. Add the cinnamon stick, green cardamoms, black peppercorns, cumin seeds, red chilli powder, coriander powder, turmeric powder, garam masala powder and salt. Lower the heat and mix well for 2 minutes.
Step 4: Add the chicken pieces, increase the flame and stir-fry for 10 minutes. Lower the flame, cover and cook until the chicken begins to roast. Keep checking in between so that the chicken doesn’t burn.
Step 5: Add the yogurt and mix well. Add water and let it simmer for 10 minutes. Check seasoning and consistency of the gravy.
Step 6: Finally add the lemon juice and chopped coriander. Give it one final stir. Serve hot with boiled rice!