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Chicken Karhai

Karhai is a tomato based meat dish and can be traced back to the Mughal empire. The name karhai comes from the vessel it is cooked it, a wok like deep dish. It is a custom to serve this meal in the karhai it was cooked in.

This tangy flavorful dish known for its concentrated flavor gives it a unique profile. Typically cooked with lamb and beef but chicken became popular due to the quick cook time.

This meal can be eaten with rice or naan and definitely enjoyed with company.

Prep Time: 10-15 minutes

Cook Time: 45 minutes

Servings: 2-4

Ingredients

  • 1 cup of oil or ghee
  • 1 1/2 pounds of chicken with bones, no skin
  • 3-5 green Thai chilies
  • 5 large tomatoes
  • 1/2 tbps of minced garlic
  • 1/2 tbsp minced ginger
  • 1/4 cup cilantro
  • Spices:
    • 1 tsp salt
    • 1 tsp pepper
    • 1/3 - 1/2 tsp Red Kashmiri chili powder or any chili powder (to taste, based on spice level)
    • 1 tsp ground coriander seed
    • 1 tsp ground cumin
  • 1/3 cup whole fat plain yogurt, whisked

Preparation

  1. Heat oil or ghee in the karhai. Once hot add your chilis, garlic and ginger to the wok and let it fry for two to three minutes until the chilis begin to change colo. This allows us to infuse the oil and enhances the flavor of the dish.
  2. Once the chilis have changed color add the chicken to the hot karhai and fry. The quick fry allows the the chicken to remain moist.
  3. After the about a good 4-5 minutes of frying the chicken add you skinless tomatoes to the karhai. Tip: half the tomatoes and microwave for 4 minutes to make the skin peel easily.
  4. Let it cook for another 4-5 minutes or until the tomatoes have begun melting in to the karhai. Add all your cilantro and spices (salt, pepper, cumin, corriander, chili powder). After you give that a good mix whisk your yogurt and add that in to the karhai.
  5. Cover and cook for 20 minutes on a medium flame.
  6. After twenty minutes remove the lid and cook on high heat to remove any excess water (add another half cup of oil if you feel your base is too dry). Karhai is not a wet curry but a curry that has been reduced. This process takes about 8-15 minutes. Make sure to keep stirring to keep the chicken from sticking to the bottom of the vessel.
  7. You’re all done! Garnish with julienned ginger, cilantro and chilis and it is ready to eat with naan/sheermal or rice!

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