Hähnchen-Karahi

Karahi is cooked fast on high heat, Lahore-style: no onions, lots of tomatoes, black pepper and ginger. Shan or National karahi masala gives a quick authentic version.

Video and original recipe by Swasthi of Indian Healthy Recipes. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 10 min
• Cook 35 min
• gluten-free
• Beliebt in Punjab

Ingredients

• 800 g chicken on the bone, small pieces
• 4 tbsp oil or ghee
• 1 tbsp ginger paste and 1 tbsp garlic paste
• 5 tomatoes, quartered
• 1 tsp crushed red chilli
• 1 tsp crushed black pepper
• 1 tsp coriander seeds, crushed
• ½ tsp cumin, roasted and crushed
• 1½ tsp salt (or 2 tbsp karahi masala instead of the spices)
• 4 tbsp yoghurt
• 4 green chillies, slit
• Julienned ginger and coriander

Method

1. Heat oil in a karahi or wok. Fry the chicken on high heat with ginger and garlic paste for 5 minutes.
2. Add tomatoes, cover and cook 10 minutes. Pull out the tomato skins.
3. Add the spices (or karahi masala) and salt. Fry on high heat, stirring, until oil separates.
4. Add yoghurt and green chillies and cook 5 more minutes.
5. Top with ginger strips and coriander and serve with naan.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.