PAKISTANI CHICKEN KARAHI
This is a restaurant-style Pakistani Chicken Karahi recipe that can be prepared quickly and easily with no finicky steps.
Provided by Izzah Cheema
Categories Main Course
Time 45m
Number Of Ingredients 18
Steps:
- Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chili pepper and sauté for about a minute.
- Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the color of the chicken changes and it has stopped releasing water. Add the tomatoes, coriander, cumin, red chili pepper, and remaining salt and sauté for another minute.
- Lower the heat to medium, cover, and allow the chicken cook for 20 minutes, stirring once in between.
- Uncover and raise the heat to high. Sauté for 10 minutes to finish cooking the chicken and reduce excess liquid.* You will notice the chicken taking on a glossy appearance as the ghee/oil starts to separate.
- Lower the heat to medium, add in the whisked yogurt, and gently sauté for 2-3 minutes. Taste and add more salt, if needed. (I usually need another 1/8 tsp.) Add freshly ground black peppercorns and garam masala, and stir to combine. Top with green chili peppers, julienned ginger, and cilantro. Serve hot with roti, naan, bread, or rice.
Nutrition Facts : Calories 234 kcal, Carbohydrate 6 g, Protein 20 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 905 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PAKISTANI CHICKEN KARAHI
This dish gets its name from a karahi, a flat open pot used a lot in Pakistani and Indian cooking. In spite of its name, this recipe can be made in any pot. My mom came up with this recipe; it's a little spicy (by Pakistani standards), but simple and foolproof. Serve with naan bread.
Provided by creativecookie
Categories World Cuisine Recipes Asian Pakistani
Time 1h6m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
- Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 9.5 g, Cholesterol 61.4 mg, Fat 33.4 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 5.8 g, Sodium 698.2 mg, Sugar 5.5 g
PAKISTANI-STYLE ROAST CHICKEN THIGHS
Juicy, savory, Pakistani-style chicken thighs that come out perfectly tender.
Provided by ToffeeSmiles22
Categories World Cuisine Recipes Asian Pakistani
Time 5h
Yield 8
Number Of Ingredients 14
Steps:
- Place chicken thighs in a bowl. Season with lemon juice, ketchup, garlic powder, onion powder, coriander, cumin, garam masala, brown sugar, chile powder, paprika, sage, and mint. Mix well. Use clean hands to rub the seasoning on top of and underneath the skin of the chicken thighs.
- Cover the bowl with aluminum foil and let marinate in the refrigerator, 4 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray. Spread chicken over the bottom.
- Bake in the preheated oven until tender and juicy, about 45 minutes.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 5.5 g, Cholesterol 95.3 mg, Fat 17.8 g, Fiber 1.4 g, Protein 20.3 g, SaturatedFat 5 g, Sodium 131.8 mg, Sugar 2.4 g
PAKISTANI STYLE CHICKEN BREAST
Every time my mother throws a party, she always makes chicken breasts on the grill. But the best part is that when the weather isn't appropriate, we bake this too. I love this my mom's recipe but now that I'm older, I made a few changes. It take about an hour and half or two hours, it depends.
Provided by khursheedhuma
Categories Chicken Breast
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large shallow bowl, mix yogurt, chili powder, garam masala, melted butter, hot sauce, garlic powder, onion paste, ginger paste.
- Mix them good, and then marinate the chicken breast with this.
- Put in fridge for one hour to marinate.
- Preheat oven to 335°F.
- Lay the breast on foil or oven safe tray and bake for about one hour- two hours or until you think it is done.
- When done, Serve hot!
- Add more butter if you like, I prefer more butter.
Nutrition Facts : Calories 510.8, Fat 30.5, SaturatedFat 12, Cholesterol 166.1, Sodium 345.9, Carbohydrate 10, Fiber 2.2, Sugar 3.8, Protein 48.4
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