Foodiechief's version of the famous Indian restaurant dish. The Chicken Karahi was a staple of Foodiechief's restaurant, the Bombay Palace in Batley, West Yorkshire.This Chicken Karahi is rich with deep and bold flavours, and using chicken thighs gives it a succulent, juicy taste.
- 1 kg chicken thighs, cut into cubes
- 2 medium onions, diced
- 1 inch ginger piece, peeled and diced (alternatively use 2tsp ginger paste)
- 4 cloves garlic, diced
- ½ tsp green chilli, minced
- 4 tbsp sunflower oil
- ½ tsp cumin seeds
- 1 tbsp coriander powder
- ½ tbsp cumin powder
- 1 tsp turmeric powder
- 1 tsp kasuri methi (dried fenugreek leaves)
- 2 tbsp Foodiechief's Kashmiri chilli paste or 1 tsp Kashmiri chilli powder
- 300 g tinned plum tomatoes, pureed
- 1 tbsp yogurt
- salt to taste
- 1 inch ginger, peeled and cut into matchsticks (julienne)
- coriander leaves, chopped
- 3 chillis (optional; lightly fried for garnish)
- ⅓ onion, lightly fried
- ½ tsp black pepper powder (optional)
Click on the youtube chapter timestamps below for video content of each stage.
- Stage 1: Dry fry cumin seeds.
- Stage 2: Add oil followed by onions and ½tsp kasuri methi, saute.
- Stage 3: Add the minced ginger and garlic, saute until they become fragrant.
- Stage 4: Add the cubed chicken thighs followed by the turmeric powder, green chillies and salt. Mix in thoroughly an cook on high heat.
- Stage 5: Cover and continue to cook on high heat, stiring occasionally.
- Stage 6: After cooking with the cover for 5 minutes remove the cover to burn off the excess liquid which has released from the chicken.
- Stage 7: Add Kashmiri chilli paste and mix thoroughly.
- Stage 8: Add coriander, cumin and black pepper powder.
- Stage 9: Add pureed tomatoes and turn the heat down to medium-high and cover. After a few mins taste for salt.
- Stage 10: Add yogurt.
- Stage 11: Add the remaining kasuri methi.
- Stage 12: Garnish with coriander leaves.
- Stage 13: Garnish with green chillies, onions and julienned ginger.