In India and Pakistan some of the dishes are cooked and served in a ‘karahi’ (also spelled karai, kadai, kadahi or kadhai). A karahi is a circular, deep, bowled dish and is similar in shape to a wok. Some have handles on either side. It is also referred to as a ‘handi’ as well.
Karahis are small or medium in size to accommodate one cooked dish for serving or eating from directly. They are usually made of cast iron but stainless steel, copper and non-stick versions are also available.
Interestingly, the term ‘balti’ originating in Birmingham (UK), also refers to food being served in a karahi in many of the Asian restaurants in the ‘balti belt’ of Birmingham.
This recipe is a Pakistani style chicken karahi recipe which is eaten a lot in North of Pakistan. The main ingredient of chicken used in this example can vary substituting in with mutton, lamb or paneer or tofu for vegetarians.
Watch the video of this dish being made by Naila Abz.
- 330 grams of skinless chicken (about 8 pieces of boned chicken)
- 200 ml oil (maize oil or olive oil etc.)
- 2 medium tomatoes
- 1 heaped tsp. of ginger garlic paste
- 1 inch pieces of vertically sliced ginger and 3 normal slices
- 1/3 tsp. salt (can vary depending on taste)
- Wash the chicken and drain the water.
- Pour and heat the oil in a cooking wok or deep pan.
- Crush ginger and cumin seed coarsely using pestle and mortar.
- Add the mixture to the heated oil followed by large the slices of the green chilli and fry for 2 or 3 minutes.
- Take the fried chillis out to use for final garnishing.
- Season this oil with the chilli powder and ginger garlic paste. Then immediately add chicken, salt and black pepper and stir around for 4 to 5 minutes.
- Cover for 5 minutes and then when slightly cooked and white, add chopped tomatoes.
- Mix well, cover and cook for 15 minutes, stirring in between until chicken is nearly done and mixture is drier.
- Add some ginger slices , green chillies, coriander and stir for another 5 to 10 minutes until oil starts showing at top of dish.
- Garnish with remaining coriander leaves and green chillies.
Serve hot with roti or naan bread and raita. As you can see its not very complicated or time consuming to make this popular and delicious dish. Enjoy!