Lahori Chicken Karahi
Lahori Chicken Karahi is a classic Pakistani dish renowned for its rich and robust flavours. This aromatic and spicy chicken preparation is traditionally cooked in a wok-like utensil known as a "karahi," which adds a distinctive taste to the dish. I first encountered this in Food Street in Lahore in 2012.The origin of Lahori Chicken Karahi lies in the culinary traditions of Lahore, a vibrant and culturally rich city in the Punjab region of Pakistan. Lahore is renowned for its diverse and flavorful cuisine, which the historical and cultural interactions have influenced in the region.The dish itself is a variation of the more general "karahi" style of cooking, named after the wok-like cooking vessel known as a "karahi" or "kadai." The use of a karahi imparts a unique flavour to the dishes cooked in it. Lahori Chicken Karahi is a specific adaptation of this cooking style, featuring Pakistani cuisine's bold and aromatic flavours.Pakistani cuisine, including dishes like Lahori Chicken Karahi, reflects a blend of influences from Central Asian, Persian, and Indian culinary traditions. The use of spices, herbs, and slow-cooking techniques is characteristic of this regional cuisine, contributing to the rich and savoury profile of Lahori dishes.While the exact origin story of Lahori Chicken Karahi might not be documented, it has become a beloved dish, representing the culinary heritage of Lahore and showcasing the distinctive flavours of Pakistani cooking. The dish has gained popularity in Pakistan and among enthusiasts of South Asian cuisine worldwide.
- 1 kg chicken (cut into pieces)
- 1 cup ghee
- 4 large onions (finely sliced)
- 4 large tomatoes finely chopped
- ½ cup plain yogurt
- 2 tbsp ginger-garlic paste
- ½ cup fresh coriander (chopped)
- ¼ cup fresh mint (chopped)
- 10 whole green chilies (sliced)
- 1 tsp turmeric powder
- 2 tsp red chilli powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tsp garam masala
- Salt to taste
- 3 cm Fresh ginger (julienned)
- ½ cup Fresh coriander leaves
- Heat ghee in a large karahi or wok over medium heat.
- Add sliced onions and fry until they become golden brown.
- Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
- Add chicken pieces to the karahi and brown them evenly on all sides.
- Reduce the heat to low and add chopped tomatoes, yogurt, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
- Cover the karahi and let the chicken cook in its own juices until tender. This may take some time, so be patient and stir occasionally.
- Once the chicken is almost cooked and the oil starts separating from the masala, increase the heat to medium-high.
- Add chopped coriander, mint, and sliced green chilies. Stir well.
- Cook uncovered for another 10-15 minutes until the chicken is fully cooked, and the masala is well-cooked and flavorful.
- Sprinkle garam masala and garnish with julienned ginger and fresh coriander leaves.
- Serve Lahori Chicken Karahi hot with naan or chapati.
Enjoy this authentic Lahori delicacy packed with rich flavors! Adjust the spice levels according to your taste.