Chicken Karahi

Arguably the most traditional pakistani curry and the best of them all.

Baby Chicken (Skinless)1 (cut in pieces)
Garlic Ginger Paste1 tbsp
Tomatoes4 medium/large
Chilli powder/flakes1 tsp
Salt1 tsp (according to taste)
Cumin seeds1 tsp
Coriander seeds1 tsp
  1. Dry roast the cumin and coriander, grind them into a powder and set aside.
  2. Heat up the oil in a large wok or pan.
  3. Add the chicken along with the ginger and garlic paste and fry on high heat until cooked on the outside. (light brown color)
  4. Add the chopped tomatoes in with a little bit of water with a pinch of salt. Cover and cook on medium to high heat until tomatoes release their water and turn soft.
  5. Remove the lid and mix. Add the salt, chilli powder. Cook without lid for 10 mins.
  6. Add the cumin/coriander powder and cover for 5 mins. (Add green chilli here if you wish)
  7. Add some coriander and serve.

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