Dry Chicken Karhai (Indian/Pakistani Wok)
Serves : 6
Here’s another variation of chicken karhai for those of you who like it a bit on the dry side. I had it at my husband’s uncle’s house years ago and I was curious as to how it was made, so he gave the recipe to me. Apparently it is a restaurant recipe! I don’t know if I remember the exact recipe very well, but this is the way I’ve been making it for years. The chicken is cooked at a higher temperature so that the moisture evaporates faster and leaves behind just the amount of succulent juices for you to savour with your favourite accompaniment. Do not add water to the chicken at any point while cooking it. The tomatoes and chicken release enough of their own. Try this dish with Indian flat bread and sliced onions.
Here’s another variation of chicken karhai for those of you who like it a bit on the dry side. I had it at my husband’s uncle’s house years ago and I was curious as to how it was made, so he gave the recipe to me. Apparently it is a restaurant recipe! I don’t know if I remember the exact recipe very well, but this is the way I’ve been making it for years. The chicken is cooked at a higher temperature so that the moisture evaporates faster and leaves behind just the amount of succulent juices for you to savour with your favourite accompaniment. Do not add water to the chicken at any point while cooking it. The tomatoes and chicken release enough of their own. Try this dish with Indian flat bread and sliced onions.
What you need:
1 chicken cut into small pieces
¼ cup Canola oil
½ tsp red chilli powder
1 tbsp ginger paste
1 tbsp garlic paste
6 large tomatoes chopped
Salt to taste
6 green chillies chopped
1/3 cup cilantro chopped
1 tbsp black pepper corns
1tbsp coriander seeds
1 tbsp cumin seeds
How To:
1. Wash the chicken and drain for at least 30 mins.
2. Heat oil in a wok (Karhai) and fry the chicken with ginger paste, garlic paste, salt and red chilli powder.
3. Cook on high until the chicken is half done and the water released from the chicken has almost evaporated.
4. Add chopped tomatoes and cook on medium until most of the water released from the tomatoes has evaporated.
5. In a coffee grinder, coarsely grind, black pepper corns, coriander seeds and cumin seeds.
6. Add to the chicken and cover the wok. Turn the heat on simmer.
7. Let it cook for 15 mins or until the oil starts to separate from the chicken.
8. Add green chillies and cilantro.
9. Serve in a decorative karhai or small wok if you have one. Otherwise, any round bowl will do.
ENJOY!
1 chicken cut into small pieces
¼ cup Canola oil
½ tsp red chilli powder
1 tbsp ginger paste
1 tbsp garlic paste
6 large tomatoes chopped
Salt to taste
6 green chillies chopped
1/3 cup cilantro chopped
1 tbsp black pepper corns
1tbsp coriander seeds
1 tbsp cumin seeds
How To:
1. Wash the chicken and drain for at least 30 mins.
2. Heat oil in a wok (Karhai) and fry the chicken with ginger paste, garlic paste, salt and red chilli powder.
3. Cook on high until the chicken is half done and the water released from the chicken has almost evaporated.
4. Add chopped tomatoes and cook on medium until most of the water released from the tomatoes has evaporated.
5. In a coffee grinder, coarsely grind, black pepper corns, coriander seeds and cumin seeds.
6. Add to the chicken and cover the wok. Turn the heat on simmer.
7. Let it cook for 15 mins or until the oil starts to separate from the chicken.
8. Add green chillies and cilantro.
9. Serve in a decorative karhai or small wok if you have one. Otherwise, any round bowl will do.
ENJOY!
