Chicken Karahi, dhaba style

If you love recreating your favorite Indian takeaway recipes, then you will love this homemade chicken karahi. It’s not too difficult to make and doesn’t take long either. Named after the wok shaped pot it is cooked in, chicken karahi / kadahi is a quick and easy dish, you will find everywhere in India. Literally everywhere from dhabas to fine restaurants.

This recipe was originally published in December 2014. I spruced up the post, added some new pictures and the video on YouTube, but the recipe is exactly the same.

‘Dhabas’ are the popular eateries situated on almost all Indian and Pakistani highways, serving wholesome fresh food on 24/7 basis. The food cooked in these is mostly hot authentic Punjabi food, because dhabas were initially started by Punjabis to feed the travelers and truckers who travel from one region to another. In the matter of hygiene these eateries are not up to the mark and the ambiance is rustic but the menu is extensive, food is simply finger licking good and you will be served large portion for less price.

Chicken karahi is often described as a dry dish. This doesn’t mean that there isn’t any sauce, it just means that the sauce is thick, just enough to sop up with roti.

It is prepared in karahi because the rounded shape of wok allows quick tossing of the ingredients and the food is cooked more evenly without getting burnt. First you chop some fresh ingredients like onion, ginger and garlic and saute.  Ginger is important key ingredient in karahi recipes. We use some in the masala as well garnish with raw juliennes. The chicken pieces are browned all over together with  onion, ginger and garlic. You can use chicken breast or thighs. My family tend to prefer bone in thighs but you can go with whatever you have in the fridge.  Also, it tastes best if fresh red tomatoes are used, as compared to the canned pureed tomatoes. For extra color and to bulk up you can add green and yellow peppers at the end. Last but certainly not least, don’t forget to put your love in the dish.

I make this dhaba style chicken dish quite frequently at home because everyone in the family loves it. In fact, it’s also that dish that I feel confident preparing and serving to friends and feel like a gourmet chef!

It is typically served with flatbread. Although one can eat however they like, generally gravy dishes are meant to be eaten with rice, and drier dishes with flat bread.

Enjoy!

This recipe was originally published in December 2014. I spruced up the post, added some new pictures and the video on YouTube, but the recipe is exactly the same.