Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pakistani Chicken Karahi (Spicy Tomato-Chicken Curry)
Spicy and warming with hints of sweetness and acidity from tomatoes, chicken karahi is named for the shallow, wok-like pan in which it is cooked. In Lahore, Pakistan, we tasted multiple versions, and once back in the Milk Street kitchen, we combined our favorite attributes of each. We found that a 12-inch skillet worked as well as a karahi—its large surface area quickly concentrates flavor and consistency. We tried canned tomatoes, but they lacked the freshness we sought, so we opted instead for a combination of fresh plum tomatoes, grated down to the skins on a box grater, and tomato paste for color and intensity. From Asli Fresh Tikka Shop, we learned to stir a little yogurt into our chicken karahi; chef Mani Mirza included yogurt as well, but he also added butter, which inspired us to use ghee as the cooking fat (equal parts butter and oil is a good stand-in for the ghee). The duo of dairy provided just the right richness to balance the spices and tomatoes. The curry can be on the table in under an hour. Serve with basmati rice, naan or both.
4 to 6
Servings
Don’t use low-fat or nonfat yogurt. The higher fat content of whole-milk yogurt will prevent it from breaking when it’s stirred into the curry. Don’t be shy about the black pepper. It’s a key seasoning in chicken karahi. (Chef Mirza used well over a tablespoon in his version.) For best flavor, make sure the pepper is freshly ground.
40 minutes
Ingredients
-
¼
cup ghee or 2 tablespoons salted butter plus 2 tablespoons neutral oil
-
1½
pounds boneless, skinless, chicken thighs, trimmed and cut into 1- to 2-inch pieces
Directions
-
01In a 12-inch skillet over medium-high, heat the ghee until shimmering. Add the chicken and cook, stirring only once or twice, until lightly browned, 3 to 5 minutes; the chicken will not be fully cooked. Using a slotted spoon, transfer the chicken to a large plate; set aside. To the fat in the pan, add the chopped chilies; reduce to medium and cook, stirring, until softened, about 2 minutes. Add the cumin, coriander and garam masala; cook, stirring, until fragrant, about 30 seconds. Add the ginger, garlic and tomato paste; cook, stirring, until the paste darkens and sticks to the pan, about 2 minutes.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT