Karahi | FoodieAtlas

Ingredients

1 pound chicken, cut into pieces (or 1 pound mutton/lamb, if preferred)
2 tablespoons vegetable oil or ghee
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon ginger paste
2-3 green chilies, chopped (adjust to taste)
2 large tomatoes, chopped
1/2 cup yogurt
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon chili flakes (optional, for extra heat)
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Fresh mint leaves (for garnish)
Lemon wedges (for serving)
Sliced green chilies (for garnish)
1 tablespoon kasuri methi (dried fenugreek leaves, optional)

Instructions

Cook the Meat

Heat the oil or ghee in a large Karahi (wok-style pan) over medium heat.

Add the chopped onions and cook until they become golden brown.

Stir in the garlic and ginger paste, and cook for an additional minute.

Add the meat pieces and cook until they are browned on all sides.

Prepare the Sauce

Add the chopped green chilies and tomatoes. Cook until the tomatoes break down and become a thick sauce.

Stir in the yogurt and cook for 2-3 minutes, allowing the yogurt to blend into the sauce.

Season the Karahi

Add the ground cumin, ground coriander, turmeric, red chili powder, garam masala, chili flakes (if using), and salt. Mix well to combine the spices with the sauce.

Cover the Karahi and let it cook over low heat for 20-25 minutes, or until the meat is tender and cooked through. Stir occasionally.

Finish

Once the meat is cooked and the sauce has thickened, stir in the kasuri methi (if using).

Garnish with chopped fresh coriander leaves, fresh mint leaves, and sliced green chilies.