Chicken Karahi (Dhaba truck adda special, Karachi Frontier) authentic recipe
By Mah Jabeen
Pakistan renowned food “Karahi gosht” is basically originated from Khyber Pakhtunkhwa (formerly known as NWFP), Peshawar city and the surrounding areas.
Traditionally, mutton have been all time favourite in Middle East and Central Asia South Asia. Majority it depends upon availability of the meat or beef, whereas, it’s always seen lamb meat is deliciously juicy and tender. The dish is been cooked in a Karahi (wok) as per the name itself defines
A curry Tale marked behind it’s recognition. Where is became a part of South Asian cuisine.
In 1920s, at one of the garden party at Khyber. A British civil servant presented a sample of kebabs (Babar), these were goat meat kababs which were which became famous in the early 16th century. The party was hosted by the locals Afridi’s mountain people, whereas, the guest were Britishers, the locals displayed guns and firework. At the same time an old Afridi offered a lump of sheep’s flesh freshly cooked in [tomatoes]. These had to be pulled off and eaten with the fingers.
Below is the Chicken Karahai recipes, it is an authentic recipe served at Karachi truck adda and frontier.
Chicken / Meat – ½ kg (cut into 8 pieces)
Tomatoes – 8 medium size
Oil – ¼ cup
Red chili flakes ( kuti hui Lal Mirch) – 1 teaspoon
Asad Garam Masala powder – ½ teaspoon
Slightly Crushed Black Pepper -½ teaspoon
Salt – 1 ¼ teaspoon
Youghurt / curd – 4 tablespoon
Ginger Garlic paste – 1 tablespoon
Ginger julienne – 1 inch / 1 teaspoon
Method:Take wok (karahai) or pan and heat half quantity oil and add 1½ tablespoon ginger garlic paste and julienne ginger ½ teaspoon and wait until it start to splutter then add chicken or meat, add ½ teaspoon salt, ¼ teaspoon teaspoon black pepper, mix and cook on medium heat for around 5 to 8 minutes.
mean while you can cut tomatoes and make them ready for the next step.
As soon as meat / chicken changes its colour slightly cover and cook for around 15 minutes
After 15 minutes take the chicken / meat and the remaining stock out of the pan
After taking out chicken / meat and stock, now add the remaining oil, tomatoes, black pepper, garam masala powder, salt, crushed red chilli flakes mix and cook on medium heat for around 10 minutes.
After 10 minutes cover and cook on low heat for 20 minutes or untill the tomatoes are dissolved and the you get a smooth gravy (curry). You can add the remaining meat / chicken stock or else ¼cup water.
After 20 minutes, if the tomatoes are dissolved and the gravy (curry) is smooth add yogurt / curd, and mix well
Now put the chicken / meat back into the gravy as well the remaining stock if left.
Mix and check the spices, if you are high spice lower, you can add red chilli flakes and black pepper. Cover and cook for around 20 minutes on low flame. Make sure there must be atleast ¼ cup of water or stock once you cover for 20 minutes dum (steam) on low flame.
In the end garnish with green chillies and julienne ginger and serve with hot tandoori naan or paratha.
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