Chicken Karahi

The Chicken Karahi recipe is traditional in Pakistani cuisine, and today we will cook it in the Le Creuset Balti Dish , a utensil that is essential in my kitchen, and that I believe captures the essence of this ancient dish, full of flavor and about which I am dying to tell you several things that I hope will capture your interest in trying it, because its marinade is easy to make and results in a dish with exquisite shades.

Karahi Chicken is very popular in the cuisine of the Indian subcontinent, especially in Pakistan and North India. I must say that today's recipe is specifically White Karahi Chicken , a variation on the traditional karahi dish, a recipe that perfectly balances richness and creaminess with spiciness . It is a recipe full of flavour but less spicy than its red versions, and one that I strongly encourage you to try.

Traditionally prepared over high heat , Chicken Karahi is distinguished not only by its rich blend of spices, but also by its use of yogurt in the marinade, which gives it a smooth texture and a lighter hue compared to other curries. The combination of yogurt, spices like cumin and coriander, along with tender chicken, fresh tomatoes, ginger and green chilies, creates a flavor full of nuances, with a hint of heat that comes through too.

Unlike traditional karahi, which is usually red or orange due to the use of tomatoes and a good amount of chilli powder, White Karahi is characterised by its lighter colour and creamy sauce. This change is due to the use of yoghurt or cream, along with a blend of spices including, but not limited to, cumin, coriander, garam masala and sometimes white pepper. Fresh garlic and ginger add depth to the flavour, while green chilli adds a hint of heat without altering the colour of the dish.

It is commonly served with naan, roti or rice , making this dish a delicious and comforting option for any meal.

NOTE: If you like exotic flavors or want another chicken recipe in the Balti dish, I invite you to see one of my favorite recipes, Chicken Curry.

A little history and details so you know the Recipe

Chicken Karahi is named after the utensil in which it is traditionally cooked, the “Karahi”, similar to a wok but deeper , used in South Asian cuisines. This dish is characterized by its quick cooking over high heat , where the chicken is mixed with fresh tomatoes, spices such as cumin and coriander, and often garnished with fresh ginger and green chilies to add freshness and a spicy kick.

Originally from Pakistan, Chicken Karahi has transcended borders, adapting to different palates without losing its essence. It is a dish that reflects the history and culture of a country where food is a central element of social and family life, a celebration of community and tradition passed down from generation to generation.

The key to authentic Chicken Karahi lies in the quality of its ingredients and the love with which it is prepared. With each bite, you discover not only the depth of Pakistani flavours, but also the history of a people who find in their gastronomy a source of pride.

How to prepare Chicken Karahi step by step

Ingredients

For the marinade:

• 450 g boneless chicken cut into cubes or small pieces (breast or thigh)
• 120 ml of natural yogurt
• 2 tablespoons olive oil
• ¾ teaspoon salt
• ½ teaspoon freshly ground pepper
• 2-4 green chilies (chopped)
• 1 ½ teaspoon grated ginger
• 5 cloves of garlic crushed

For the Chicken Karahi recipe

• 60 ml of oil
• 2 teaspoons coriander seeds (or powder)
• 2 teaspoons cumin seeds (or powder)
• 60 ml of cooking cream
• 1 tablespoon butter
• A 2.5 cm piece of ginger, julienned
• 3 tablespoons cilantro to garnish
• 1-2 green chilies sliced, optional

Preparation

1. In a large bowl, mix the marinade ingredients together, then add the diced chicken. Stir to ensure that the chicken is well coated. Cover with cling film or a lid ( Efficient bowls work well for this) and refrigerate to coat with the marinade (ideally, it should marinate overnight, although 2 hours is also sufficient).
2. The next day, remove the chicken from the refrigerator about 30 minutes before you start cooking, so that it can come to room temperature.
3. Heat the Le Creuset Balti Dish to a medium heat.
4. When it has gained some temperature, add the coriander and cumin seeds and toast them until they change colour and give off a more intense earthy smell. Then remove them from the balti and grind them, using a kitchen mortar and pestle .
5. Place the marinated chicken in the Balti and cook over medium-low heat until all the water has evaporated and the chicken is cooked. Although Karahis are usually cooked over a higher heat, this method is not recommended for chicken breast.
6. Once the water has evaporated and the spice mixture begins to stick, it's time to add the oil.
7. Increase the heat and continue cooking until you notice the oil begins to separate and float on the surface, and the chicken turns a darker color.
8. Add the ground coriander and cumin and allow the chicken to soak in these aromas for a minute before adding the cooking cream. Add this too.
9. Stir everything well with a spatula, taste and, if desired, add a little water for a thinner sauce. Adjust the flavor as needed.
10. To serve, garnish with julienned ginger, chopped fresh cilantro and, if desired, sliced ​​green chillies.

Grades

Who better to whip up this recipe than Sara: A Pakistani-Canadian food blogger, Sara enthusiastically shares delicious and accessible Pakistani recipes at www.flourandspiceblog.com , from traditional dishes to her personal favorites and baking passions.

What are the Karahis

With this recipe I discovered Karahis. It turns out that "Karahis" are a type of cookware originating from the Indian subcontinent, especially popular in India, Pakistan, and Bangladesh. It is similar to a wok but deeper , with steeper sides, and often with two handles instead of a single long handle. Karahis are used to cook a variety of quick dishes at high temperatures , such as stir-fries, curries, and stews. As for their material, karahis can be made of cast iron, stainless steel, copper, or aluminum. Each material has its own advantages depending on the type of cooking you want to do. For example, cast iron ones are excellent at holding heat and cooking evenly.

The Balti Dish, inspired by the Karahi

I knew that the Balti was meant to be a versatile cookware, somewhere between a wok, a deep frying pan and a cocotte. But after learning about the Karahis I think the inspiration for its design could very well come from those East Asian cookware: The word "balti" refers to a quick cooking technique similar to stir-frying and also to the type of dish cooked with this technique, which is popular in the UK and is based on the cuisine of northern Pakistan.

The Le Creuset Balti Dish is designed to emulate the deep, round shape of the traditional karahi , making it ideal for cooking quick stews and curries . It is made from cast iron, which is characteristic of Le Creuset products, providing excellent heat retention and distribution. Plus, Le Creuset's enamel finish makes it easy to clean and allows for a variety of colours to suit modern kitchen aesthetics.

So, yes, we can say that the Balti Dish is a modern, adapted version of the karahi , optimized for use in Western kitchens, while maintaining functionality for the dishes that karahi is traditionally used for.