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Chicken Karahi

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PREP TIME
30 min
COOKING TIME
35 min
TOTAL TIME
65 min
SERVINGS
6 servings
Dinner Pakistani
Chicken Karahi
Ingredients
  • 1/2 cup sunflower oil
  • 1 (3 pound) whole chicken, giblets discarded, cut into 12 pieces
  • 1/4 cup water
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ginger and garlic paste
  • 1/2 teaspoon red chile powder
  • 1/4 teaspoon ground turmeric
  • 6 ripe tomatoes, roughly chopped
  • 4 green chile peppers, finely chopped, or more to taste
  • 1 bunch fresh cilantro leaves, finely chopped
Instructions
1
Heat a substantial amount of oil in a large cooking vessel over extremely high heat. Introduce chicken pieces into the pot and cook until they begin to develop a golden hue, approximately 5 minutes. Add water, cumin seeds, salt, ginger paste, red chile powder, and turmeric; cook and stir until the mixture emits a distinct aroma, roughly 30 seconds.
2
Combine diced tomatoes and green chile peppers into the pot. Gradually decrease heat to a low simmer, cover the vessel, and cook until the chicken pieces lose their pinkish hue at the bone, roughly 30 minutes. An instant-read thermometer inserted near the bone should register a temperature of 165 degrees F (74 degrees C).
3
Sprinkle chopped cilantro leaves over the chicken and cook until the leaves appear slightly wilted, approximately 30 seconds.