Lahori Chicken Karahi is a popular chicken dish from the vibrant culinary traditions of Lahore, Pakistan. Known for its robust flavours and rich aroma, this dish is a staple at Pakistani dining tables and is often enjoyed during family gatherings and festive occasions.
The secret to its distinctive taste lies in the combination of fresh tomatoes, green chilies, and an array of aromatic spices. Prepared in a wok-like pan called a karahi, this chicken curry is both simple to make and incredibly satisfying.
This absolutely mouth-watering Lahori Chicken Karahi is a popular street food.
Lahori Chicken Karahi Recipe:
Lahori Chicken Karahi is more than just a dish; it’s an experience that encapsulates the rich heritage and bold flavours of Pakistani cuisine. Perfect for a cozy family dinner or a special occasion, this dish promises to delight your taste buds with its aromatic spices and tender chicken. Enjoy it with naan or rice to soak up the flavourful gravy and relish every bite of this culinary masterpiece.
- To make Lahori Chicken, firstly clean and wash the chicken pieces thoroughly.
- Then, finely chop the onions, tomatoes, coriander leaves and slice the green chilies.
- Now heat the cooking oil in a karahi or deep pan over medium heat.
- Add the chicken pieces to the pan.
- Stir-fry until they are no longer pink and start to turn golden brown, about 10-15 minutes.
- Stir in ginger-garlic paste, cooking for another 2-3 minutes until fragrant.
- Put in the chopped onions and mix well with the chicken.
- Fry the chicken with the onions for about 15 minutes, till the onions turn translucent.
- Stir in the slit green chillies and sprinkle salt.
- Add the chopped tomatoes to the chicken.
- Mix well, cover and cook until the tomatoes soften and start to form a thick gravy, about 10 minutes.
- Add the red chili powder, turmeric powder, cumin seeds powder and coriander powder.
- Add a splash of water and mix well to ensure the chicken is coated with the spices.
- Now take the kadai off the stove and stir in well-beaten curd. Put back the kadai on the stove.
- Sprinkle garam masala and kasoori methi. Combine well.
- Reduce the heat to low, cover the karahi, and let the chicken simmer for about 10 minutes. Stir occasionally to prevent sticking.
- Once the chicken is cooked through and the oil starts to separate from the gravy, add a dollop of butter.
- Stir in fresh cream.
- Cook for 5 minutes for all the flavours to blend together.
- Turn off the heat and garnish with coriander leaves.
- Serve Lahori Chicken Karahi hot with naan, roti, or steamed basmati rice.
- If you are looking for more chicken dishes, then do try out Almond Chicken
Murgh Lahori Kadhai Recipe details below:
Chicken Lahori Kadhai
Ingredients
- 1 kg chicken cut into small pieces
- 4 large onions finely chopped
- 4 large tomatoes finely chopped
- 4 green chilies sliced
- 1 ½ tbsp ginger-garlic paste
- 3 tbsp curd
- ⅓ cup oil
- 2 tbsp Kashmiri Lal Mirch
- ¾ tsp turmeric powder
- 1 ½ tsp coriander powder
- 1 ½ tsp cumin powder
- 2 tsp salt
- 1 tsp Kasoori Methi
- 1 ½ tsp garam masala
- 1 tbsp water
- 3 tbsp cream
- 2 tbsp butter
- 2 tbsp fresh coriander leaves chopped
Instructions
- For the Chicken Lahori recipe, firstly clean the chicken and wash the pieces well.
- Finely chop the onions, tomatoes and coriander leaves. Slit the green chillies.
- Heat oil in a large kadai over medium heat.
- Put in the chicken pieces and sauté for about 10-15 minutes, till the chicken turns golden brown. Keep turning the pieces over to ensure uniform cooking.
- Then add the ginger garlic paste and mix well with the chicken. Sauté for 1-2 minutes.
- Next add the finely chopped onions and sauté until translucent.
- Add the green chillies and salt. Combine well.
- Add chopped tomatoes and cook covered until they soften and oil starts to separate from the mixture, about 10 minutes.
- Sprinkle turmeric, coriander powder, cumin powder and Kashmiri lal mirch. Add a splash of water and mix well.
- Take the pan off the stove and pour in the whisked curd. Place the pan back on the stove and add garam masala and kasoori methi. Mix well and cook for another 10 minutes, stirring occasionally.
- Add the butter and cream. Cook for an additional 5 minutes until the chicken is tender and fully cooked.
- Garnish with freshly chopped coriander leaves.
- Serve Chicken Lahori hot with naan, roti, or steamed rice.
