Karahi Chicken Recipe is a delicious Pakistani recipe which is so simple and easy to make. This is a quick and easy to make Kadai Murgh Recipe.
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One of the easiest and tastiest karahi chicken recipe, Pakistani that I have made. This easy Karahi Chicken Recipeor the Kadai Murgh, Pakistani is very simple to make and all the ingredients could be put together quickly.
Table of Contents
How to make this karahi chicken recipe.
Make this with a small chicken or that which is less in weight. Smaller chicken would tenderize easily on a kadai. You can try it with boneless chicken too, but it won’t taste the same as it does with whole chicken. All the spices are ground together and added to the lightly fried chicken and there is no onion in it.
This recipe was adapted from the Bajias cooking on Youtube. It is pretty much different from thekarahi gosht that I have posted previously.The quick and easy karahi chicken recipe, Pakistani can be made while short on time.
What is a karahi or a kadai
Karahi or kadai is a circular and deep cooking pan. This is similar in shape to a wok. You can get karahi or kadai in cast iron, stainless steel, copper-bottomed, aluminum, non-stick or even in clay pot.
You will find lovely kadais in the market that you can choose from.
Things to remember while making karahi chicken recipe.
For best taste and flavor, use a clay kadai.
You can also use other kadai.
Always use freshly ground powder.
Marination will help tenderize the chicken faster. For best results, marinate overnight. If short on time, you can also skip the marination.
How to serve
You can serve this chicken karahi recipe with plain rice, roti, nan, or any kind of pulavs as a side dish. This goes well with moong dal khichdi, jeera rice or even lemon rice.
Step by Step Pictorial of making the kadai chicken
This recipe was originally published in July 2015. New Image, Step by step photos and video have been added. The recipe has been made printable and checkboxes added for following the steps easily in September 2018. No changes have been made to the recipe though.
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Kadai chicken is a simple, spicy dish and is traditionally made in a cast iron wok, but you can use a dutch oven or large saute pan instead. Kadai (or Karahi) just means “wok” – therefore, Kadai Chicken translates to Wok Chicken. It's not the most creative name… but it is pretty straightforward.
The karahi gets the kick of heat from fresh green chilies and chili flakes. It's a semi-curry (drier curry) where the masla clings to the chicken pieces making them even more flavorful. Whereas Chicken Tikka Masala is a boneless chicken curry with a creamy and luscious tomato base infused with spices.
Made of quickly braised chicken, fresh tomatoes, ginger, red chiles, turmeric, and garlic, it's cooked in a karahi (sometimes spelled “kadai” or “korai”), a heavy, wide-mouthed pan that that resembles a wok.
A kadai or karahi is a metal cooking pot similar to a wok, but with a flatter bottom and steeper sides. It is widely used in and around India to cook both vegetarian and non-vegetarian dishes.
Kadai Chicken (Chicken Karahi Curry) is a delicious Indian chicken curry where chicken is cooked with freshly ground spices. This restaurant-style spicy curry goes well with naan or any other Indian bread. Jump to: About Kadai Chicken (Chicken Karahi Curry)
Dishes like daal (lentil curry), chana masala (chickpea curry), and rajma (kidney bean curry) are excellent vegetarian options that provide essential nutrients while keeping calorie counts reasonable.
To conclude, both Pakistani and Indian food is unique and delicious. So, you can't really go wrong if you order dishes from either of these cuisines. If you had to pick one, though, why not go for Pakistani dishes?
- In Indian cookbooks, murg is the word used for chicken. The word murg was used in Persia for bird or fowl. Murgi is the Hindi word for the hen. In the Indian subcontinent, one does not find the mention of many egg or chicken recipes, while, Ayurveda supports consumption of meat, birds and fishes.
Others have suggested that the balti comes from the Balti people who live in the Gilgit-Baltistan region of Pakistan. It is a medium curry and similar to a Karahi and other curries that come with a thick sauce rather than a runny gravy.
Chicken Karahi, also known as Chicken Karahi Curry or Karahi Chicken, is a popular and flavorful South Asian dish, particularly in Pakistani and North Indian cuisine. It is named after the wok-like cooking vessel called a “karahi” in which the dish is traditionally prepared.
It is much more flavourful and stronger than the regular garam masala that is used in regular Indian cooking. Kadai masala is made with coriander seeds, red chilies, cloves, cardamoms, cinnamon & fennel seeds.
A medium spiced tomato based curry with fried onions and ground roast spices. A Northern Indian inspired curry sauce, made with tomatoes, roasted spices and Kashmiri chilli powder.
Kadai Masala is a blend of spices that is unique to Chicken Kadai. It's what gives the dish its distinct flavor and aroma. The masala combines whole and ground spices, including cumin, coriander, fennel, black peppercorns, cardamom, and cinnamon. The spices are dry roasted and then ground together to create the masala.
Kadai chicken is well-known for its strong, spicy, and profound taste. Once you have your first bite, it's very hard to stop! Kadai chicken gets most of its flavor from ingredients like garlic, ginger, and red chilies but there are a lot of warming spices that make the aroma so unique.
Karahi curry is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. 'Karahi' is the Hindi name for the pot but they're also known as a kadai, korai or kadhi and are used for shallow or deep frying or to slow cook curries throughout India, Pakistan and Bangladesh.
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