Description
To truly appreciate this dish, it helps to understand how it differs from a conventional curry. A traditional karahi is defined by its fast, high-heat cooking style, usually done in a thick, circular, deep cooking pot of the same name. It is typically celebrated for its thick, reduction-style tomato gravy that clings tightly to the meat, heavily perfumed with fresh ginger, garlic, and sliced green chilies.
Ingredients
Scale
For the Chicken
- 1½ lbs (700 g) boneless chicken, cut into bite-sized pieces
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp red chili powder
- 1 egg
- 2 tbsp milk
- Oil, for deep frying
For the Karahi Sauce
- 3 tbsp cooking oil
- 1 tbsp butter (optional)
- 1 tbsp ginger-garlic paste
- 3 medium tomatoes, finely chopped or pureed
- 2 tbsp tomato paste
- 1 tsp red chili powder
- ½ tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp crushed black pepper
- 1 tsp garam masala
- Salt, to taste
- 3–4 green chilies, sliced
- 1 tsp crushed dried fenugreek leaves (kasuri methi)
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh ginger, cut into thin julienne strips
Instructions
- In a bowl, combine the flour, cornstarch, salt, black pepper, paprika, and red chili powder.
- Whisk the egg with the milk, then add it to the dry ingredients to form a light batter. Coat the chicken pieces evenly.
- Heat oil in a deep pan and fry the chicken until golden brown and crispy. Remove and drain on paper towels.
- In a separate karahi or skillet, heat the cooking oil and butter. Sauté the ginger-garlic paste until fragrant.
- Add the tomatoes and tomato paste. Cook until the oil begins to separate from the masala.
- Stir in the red chili powder, turmeric, cumin, coriander, black pepper, garam masala, and salt. Cook for 2–3 minutes.
- Add the green chilies and crushed kasuri methi. Simmer for another minute.
- Toss the crispy fried chicken into the sauce and stir gently until well coated. Cook for 2–3 minutes, keeping the chicken as crispy as possible.
- Garnish with chopped cilantro and ginger julienne.
Notes
For extra-crispy chicken, double-fry the chicken pieces—fry once until cooked, let them rest for 5 minutes, then fry again for 1–2 minutes before tossing them in the karahi sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Fried
- Cuisine: Pakistani
Nutrition
- Serving Size: 1 serving
- Calories: 520
Keywords: fried chicken karahi, crispy chicken kadai curry, pakistani crispy chicken wok