This recipe creates a classic Lahori-style Karahi, known for its rich, tomato-based gravy and bold flavor. Unlike the Shinwari version, it uses a richer blend of spices and often includes yogurt.
Ingredients
- Chicken: 1 whole (about 2.2 lbs), bone-in and cut into small pieces
- Oil or Ghee: 1/2 to 1 cup
- Ginger-Garlic Paste: 2 tablespoons
- Tomatoes: 6-8 medium, finely chopped or pureed
- Yogurt: 1/2 cup, whisked
- Green Chilies: 4-5, slit lengthwise
- Shan Karahi Masala: 4-5 tablespoons, or as per package instructions
- Lime: 2 medium sized
- Ginger: 1 small cube, julienned (for garnish)
- Cilantro: 1/2 cup, chopped (for garnish)
Directions
- Fry the Chicken: Heat the oil or ghee in a large karahi or wok over high heat. Add the chicken and fry for 7-8 minutes, until the color changes and it's golden brown in spots. Add the ginger-garlic paste and stir-fry for another 2 minutes until fragrant.
- Cook the Masala: Add the finely chopped tomatoes and Shan Karahi Masala. Stir well. Cover and reduce the heat to medium-low, letting the chicken and tomatoes cook in their own juices for 15-20 minutes, or until the chicken is tender and the tomatoes have broken down into a soft gravy.
- Add Yogurt: Reduce the heat to low and add the whisked yogurt. Stir continuously for 3-4 minutes to prevent it from curdling. Cover and let it simmer on low heat for another 5 minutes.
- Bhunai (Stir-Frying): Remove the lid and increase the heat to high. Stir-fry the mixture, mashing the tomatoes with your spoon, until all the moisture has evaporated and the oil begins to separate from the masala.
- Finish, Garnish and Serve: Add the green chilies, squeeze lime juice in it, mix it once to ensure it mixes properly, garnish the Karahi with julienned ginger and fresh cilantro. Serve hot with naan or roti.