Chicken Karahi Dhaba Style

Blog post

Prep time: 10 minutes

Cook time: 1 hour

Serves: 4-5

My brother in law came over today and cooked chicken Karahi dhaba style!

A dhaba is a roadside restaurant found in Pakistan that serves authentic local cuisine. Their cooking styles are unique and the food is finger licking delicious!

What you need;

1 kg medium chicken
2 spring onions
9 tomatoes
5 cloves garlic
1/2 inch ginger
Juice of 1/2 lemon
1 cup natural yogurt
1 tbs turmeric
1 tsp salt
1 tbs coriander seeds
1 tsp cumin powder
1 tsp garam masala
1/2 tsp cumin seeds
1 tbs crushed black pepper
1/2 tsp red chilli flakes
Coriander
Ginger for garnishing
Large red chilli

What you need to do;

  1. In a pot add 1/2 tbs turmeric, garlic cloves and whole ginger. Add approx 1/2 cup water and bring to boil. Then simmer for approx 10 mins to release all the flavours.
  2. In a Karahi add chicken, sliced tomatoes, chopped spring onions, lemon juice & the turmeric/garlic/ginger water. Cover and cook on a high flame for approx 10-15 mins until the tomatoes soften and the chicken is partly cooked.
  3. Remove the lid and continue to cook on a high flame until all the water has dried.
  4. Add 1/4 cup oil to chicken, the remaining turmeric powder, coriander seeds crushed between the palm of your hands, cumin powder, garam masala, cumin seeds, crushed black pepper, red chilli flakes. Mix and cook on high flame for approx 10- 15 mins until the chicken is cooked and darkened in colour, also the oil will start to separate.
  5. Add the yoghurt, the curry will turn to a pale white colour. Cook for approx 10 – 15 mins until Water from the yoghurt has dried and the oil separate again.
  6. Garnish with sliced chillies, chopped coriander & thinly sliced juliennes of ginger.Serve with hot chapattis & salad. Adjust the salt and chilli according to your taste.

 

Print Recipe

Chicken Karahi Dhaba Style

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 10 minutes
  • Serves: 4-5

Ingredients

  • 1 kg chicken cut into small pieces
  • 2 spring onions
  • 9 tomatoes
  • 5 cloves of garlic
  • 1/2 inch of ginger
  • juice of 1/2 of lemon
  • 1 cup of natural yoghurt
  • 1 tbs turmeric
  • 1 tsp salt
  • 1 tbs coriander seeds
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/2 tsp cumin seeds
  • 1 tbs crushed black pepper
  • 1/2 tsp red chilli flakes
  • chopped coriander
  • ginger finely sliced for garnishing
  • large red chilli for garnishing

Method

  • 1)

    In a pot add 1/2 tbs turmeric, garlic cloves and whole ginger. Add approx 1/2 cup water and bring to boil. Then simmer for approx 10 mins to release all the flavours.

  • 2)

    In a Karahi add chicken, sliced tomatoes, chopped spring onions, lemon juice & the turmeric/garlic/ginger water. Cover and cook on a high flame for approx 10-15 mins until the tomatoes soften and the chicken is partly cooked.

  • 3)

    Remove the lid and continue to cook on a high flame until all the water has dried.

  • 4)

    Add 1/4 cup oil to chicken, the remaining turmeric powder, coriander seeds crushed between the palm of your hands, cumin powder, garam masala, cumin seeds, crushed black pepper, red chilli flakes. Mix and cook on high flame for approx 10- 15 mins until the chicken is cooked and darkened in colour, also the oil will start to separate.

  • 5)

    Add the yoghurt, the curry will turn to a pale white colour. Cook for approx 10 – 15 mins until Water from the yoghurt has dried and the oil separate again.

  • 6)

    Garnish with sliced chillies, chopped coriander & thinly sliced juliennes of ginger.

Tips

Serve with hot chapattis & salad. Adjust the salt and chilli according to your taste.

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