Shveta brings you an easy, fast yet very very tasty Karahi Indian Chicken Curry Recipe for you today. Karahi Indian Chicken Curry Recipe is similar to Kadai Chicken but this one has a hint of Karahi Chicken
Masala in it which makes it special. Karahi Indian Chicken Curry is very popular in North India and Pakistan. The Pakistani version does not have capsicum.
Traditionally, this dish is made in kadai, but here I have made it in a Pressure Cooker (Buy at Amazon), which is a quicker option and it does not comprise the flavours.
So here we go – the New Karahi Indian Chicken Curry Recipe…
INGREDIENTS – KARAHI INDIAN CHICKEN CURRY RECIPE
For Chicken Marination
For Curry
For Tadka (Optional)
This is an optional step but recommended as it gives that additional oomph to the recipe.
Step by step guide – Karahi Indian Chicken Curry Recipe
For Chicken Marination
- Wash, clean and dice chicken into pieces.
- Add yogurt, garlic-ginger paste, turmeric powder, red chilli powder, Karahi masala, garam masala & salt.
- Mix everything well and let the chicken marinate for at least 3 to 4 hours.
For Curry
- Take ghee in a pressure cooker, once its hot add bay leaves.
- Now add, sliced onions and saute till it is translucent.
- Add ginger garlic paste and saute till raw smell of garlic goes away.
- Now add finely chopped tomatoes, cook for another 4 to 5 minutes.
- Once the tomatoes become mushy, add turmeric, red chilli, garam masala and karahi masala.
- Saute until all spices are mixed well.
- Now add besan and cook for a min.
- Add chicken and kasuri methi and mix well.
- Add water and salt.
- Now close the pressure cooker lid and cook for 4 whistles.
- Once pressure releases from the cooker, open the lid and follow the last step of additional tadka.
Ta da .. Karahi Indian Chicken Curry Recipe ends here… Ready to eat !
Shveta’s Tips & Tricks 🙂
- Adding besan gives the gravy a little thick texture and prevents it being too runny
- You can replace red chilli powder to Kashmiri red chilli for a non spicy option.
