Chicken Karhai
a new staff meal hit! my favorite Pakistani meal ever!
As you guys must know at this point, my favorite part of the week at work is when I get to make staff food. Since we’re gearing up for Christmas holidays, I knew I wanted to get one Pakistani staff meal in before we all break for the holidays.
So, with my staff food buddy John, we made chicken karhai, parathas, raita, and aloo gobi. When I posted the picture, everyone wanted the recipe for the karhai, which is arguably my best and favorite Pakistani recipe.
Ingredients:
Karhai
1 (3-4) lb chicken cut into 16-18 pieces OR 2 chicken breasts, 2 boneless and skinless thighs, and 2 drumsticks. Cut the chicken breast and thighs into large chunks.
1 tsp salt
1 tsp
coriander powder
cumin powder
red chili flakes
5 cloves of garlic minced
4 inches ginger minced
4-5 tomatoes chopped
1-2 tsp of salt
1-2 tbsp of lemon juice
a bunch of cilantro chopped
Raita
1/2 cup yogurt
1/2 cucumber diced
4-5 mint leaves chopped
salt and pepper to taste
1-2 tsp lemon juice
2 tbsp chopped cilantro
1 tbsp olive oil
Some tortillas or naan on the side.
Method:
Marinate your prepared chicken in the salt, minced garlic, and ginger for at least 30 minutes.
In the meantime, prepare all your other ingredients.
You can also make the raita during this time.
In a large pan or pot over medium heat, add 2 tbsp of oil.
Then, add in your chicken and cook until just white all over. You don’t need to get any color on it, you just have to seal the chicken a bit.
Take the chicken out and set it to the side. In the same pan, add a splash more of oil.
Then- add in your coriander, cumin, and red pepper flakes.
Mix to combine and let toast.
Then, add in your tomatoes and mix to combine.
Bring to a simmer and add your chicken back in. It will look very liquidy at first, but allow it to reduce down over high heat until nice and saucy. This will take about 15-20 minutes.
Taste and add more salt if needed. I like adding a good squeeze of lemon juice at this point.
Garnish with lots of chopped cilantro and some more sliced raw ginger.
Serve with the raita and some warm naan/tortillas on the side.