Chicken Shinwari Karahi

Serves 1
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Directions

  1. 1Heat oil in a wok and fry the chicken until it changes color.
  2. 2If there’s excess oil, you can remove some of it after frying.
  3. 3Add 1 tablespoon of garlic paste.
  4. 4Add green chilies and cook on medium high flame until the raw smell of garlic is gone.
  5. 5Add salt.
  6. 6Place halved tomatoes on top of the chicken.
  7. 7Cover the pan with a lid to soften the tomato skins.
  8. 8After a minute or so, remove the lid and peel off the skins.
  9. 9Use a spatula to smash the tomatoes.
  10. 10Cover again and cook for about 10 minutes to let the tomatoes further break down.
  11. 11Bhunofy (sauté) the mixture on medium high heat until the oil is visible.
  12. 12Add crushed red chilies and a bit of black pepper (about 1/2 tsp).
  13. 13You likely won’t need to add water, but if needed, a quick splash will help.
  14. 14Add a little butter or desi ghee at this point.
  15. 15Add the julienne-cut ginger.
  16. 16Add yogurt, mixing well.
  17. 17Once everything is combined, cover and let it simmer until the chicken is fully cooked.
  18. 18Finally, remove the lid.
  19. 19Add crushed black pepper.
  20. 20Add garam masala.
  21. 21Add coriander powder.
  22. 22Mix well.
  23. 23Garnish with fresh cilantro and serve hot with naan.

Ingredients

  • 1 whole chicken
  • 6 -7 tomatoes
  • 1 tbsp garlic paste
  • julienne cut ginger
  • 3 -4 green chilies
  • 1 tsp salt
  • 1.5 tsp crushed red pepper
  • 1 tsp crushed black pepper
  • 1 tsp coriander powder
  • 0.5 tsp garam masala
  • 0.25 cup yogurt
  • fresh coriander
  • oil
  • butter or desi ghee

Equipment

wokspatula

Tips

  • Make sure the tomatoes are ripe.
  • Dahi ko room temperature pe ya lower flame karke dalen so it doesn't curdle up when it goes into the karahi.
  • Bhunofy (sauté) the mixture on medium high heat until the oil separates and is visible on top.
  • When adding yogurt, ensure it is at room temperature or add it on a lower flame to prevent curdling.
  • Add ginger cut into julienne pieces.
  • Add fresh coriander for garnish before serving.
  • Serve hot with naan.
  • If there is excess oil after frying the chicken, you can remove some of it.
  • You likely won’t need to add water, but if needed, a quick splash will help; you can also add a little butter or desi ghee at this point.
  • The main technique is to bhuno (sauté) the mixture until the oil separates and is visible on top, otherwise the curry is not considered cooked.
  • Add tomatoes in big chunks so it's easy to peel the skin off and bhuno them in the karahi.
  • Keep powder spices to a minimum.
  • The powdered spices are added at the end of the cooking process when the chicken is completely tender.
  • Add fresh red chilies, black pepper, and green chilies.
  • Add coriander powder, garam masala, and black pepper at the very end when the chicken is tender.
  • Black pepper and red chilies are key spices in this karahi, as well as green chilies and ginger cut into julienne pieces.
  • Add yogurt to make the karahi a little creamy.
  • Add butter or desi ghee, if desired.
  • Add a little water if needed to help combine the mixture.
  • The main technique for the Shinwari Karahi is to deep-fry the chicken first, and only minimal, basic spices are used.
  • The main concept is to first fry the chicken, then add minimal, basic spices, with a lot of tomatoes.
  • Ensure the tomatoes are ripe, as they are crucial for the flavor and texture of the karahi.
  • It is very important to bhuno (sauté) the karahi until the oil is visible on top; otherwise, the dish is not considered cooked.
  • Add yogurt at room temperature or on a low flame to prevent it from curdling.
  • Add powdered spices, such as coriander powder, garam masala, and black pepper, at the end when the chicken is tender.
  • Garnish with fresh coriander before serving.
  • Serve hot with naan.
  • It is important to fry the chicken thoroughly until it changes color, and if there is excess oil, it can be removed.
  • The use of big chunks of tomatoes makes it easy to peel their skin off and to bhuno them in the karahi.
  • Fresh red chilies, black pepper, and green chilies are important for flavor.
  • Yogurt helps in creating a creamy texture.
  • Butter or desi ghee can be added if desired to enhance the flavor.
  • If necessary, a small amount of water can be added to aid in the cooking process.
  • The dish should be cooked until the chicken is completely tender and the oil has separated and is visible on the surface.
  • The simplicity of the spices highlights the natural flavors of the chicken and tomatoes.
  • Ensure the chicken is thoroughly cooked and tender before adding the final spices.
  • This dish is a universal item, suitable for any occasion or restaurant order, as it is a widely appreciated chicken curry.
  • This is the chef's version of Shinwari Chicken Karahi, focusing on simple ingredients and a specific cooking technique.
  • The main concept involves first frying the chicken, then adding minimal, basic spices, and a generous amount of tomatoes.
  • The chef emphasizes that ripe tomatoes are crucial for the dish.
  • Tomato skin removal is easier with bigger chunks.
  • The main technique is to bhuno (sauté) the dish until the oil separates and is visible on top, indicating it's properly cooked.
  • Yogurt should be added at room temperature or on a low flame to prevent curdling.
  • Final spices like coriander powder, garam masala, and black pepper are added once the chicken is tender.
  • Fresh coriander and julienned ginger are used for garnish and flavor.