Chicken Karahi — Restaurant Style

Prep: 15 min  |  Cook: 25 min  |  Serves: 4

This is how we make chicken karahi at Zouq Mahal — juicy chicken, fresh tomatoes, ginger and green chillies, all cooked fast on high flame in desi ghee. No shortcuts, just the real dhaba taste.

Ingredients

• 1 kg chicken, cut into pieces
• 4 large tomatoes, chopped
• 1/2 cup desi ghee or oil
• 1 tbsp ginger-garlic paste
• 4–5 green chillies, slit
• 1 inch fresh ginger, julienned
• 1 tsp red chilli flakes
• 1 tsp black pepper, crushed
• 1 tsp cumin seeds, roasted and crushed
• Salt to taste
• Fresh coriander for garnish

Instructions

1. Heat desi ghee in a karahi or wok on high flame. Add chicken pieces and fry until golden, about 8 minutes.
2. Add ginger-garlic paste and stir for 1 minute until the raw smell disappears.
3. Add chopped tomatoes and salt. Cook on medium-high heat, stirring, until tomatoes break down into a thick masala, about 10 minutes.
4. Add red chilli flakes, black pepper and roasted cumin. Mix well.
5. Lower the flame, cover and cook 8–10 minutes until the chicken is tender and oil separates.
6. Add green chillies and julienned ginger. Cook uncovered on high flame for 2 minutes.
7. Garnish with fresh coriander and serve hot with naan.