Chicken Karahi

La The Karahi Chicken recipe is traditional to 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 age-old dish, full of flavor and about which I’m dying to tell you several things I hope will spark your interest in trying it, because its marinade is easy to make and results in a dish with exquisite tones.

Karahi chicken is very popular in the subcontinent’s gastronomy, especially in Pakistan and northern India. I must say that today's recipe is, specifically, White Karahi Chicken (White Karahi Chicken), a variant of the traditional karahi dish, a recipe that perfectly balances richness and creaminess with spiciness. It is a recipe full of flavor but less spicy than its red versions, and I strongly invite you to try it.

Traditionally prepared over high heat, Karahi chicken is distinguished not only by its rich spice blend but also by its use of yogurt in the marinade, which gives it a smooth texture and a lighter tone compared to other curries. The combination of yogurt, spices like cumin and coriander, together with tender chicken, fresh tomatoes, ginger and green chilies, creates a flavor full of nuances, and a spicy touch that also makes itself known.

Unlike the traditional karahi, which is usually red or orange due to the use of tomatoes and a generous amount of chili powder, the White Karahi is characterized by its lighter color and a creamy sauce. This change is due to the use of yogurt or cream, along with a spice mix that includes, but is not limited to, cumin, coriander, garam masala and sometimes white pepper. Fresh garlic and ginger add depth of flavor, while green chili provides a touch of heat without altering the color 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 bit of history and details so you can get to know the Recipe

Karahi chicken owes its name to the utensil in which it is traditionally cooked, the "Karahi", similar to a wok but deeper, used in South Asian kitchens. This dish is characterized by its rapid cooking over high heat, where the chicken is mixed with fresh tomatoes, spices like cumin and coriander, and often garnished with fresh ginger and green chilies to add freshness and a spicy touch.

Originating in Pakistan, Karahi chicken has crossed 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 an authentic Karahi chicken 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 flavors but also the story of a people who find pride in their cuisine.

How to prepare Karahi Chicken step by step

Ingredients

For the marinade:

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

For the Karahi Chicken recipe

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

Preparation

1. In a large bowl, mix the marinade ingredients and then add the chicken, cut into cubes. Mix to ensure it is well coated, with all the chicken thoroughly infused. Cover it with cling film or a lid (the Efficient bowls work great for this) and refrigerate to let the marinade infuse (ideally, it should marinate overnight, although a 2-hour period is also sufficient).
2. The next day, remove the chicken from the refrigerator about 30 minutes before you start cooking to bring it closer to room temperature.
3. Heat the Le Creuset Balti Dish to medium heat.
4. When it has gained some heat, add the coriander and cumin seeds, and toast them until they change color and release a more intense earthy aroma. Then remove them from the balti and grind them using a kitchen mortar.
5. Place the marinated chicken in the Balti and let it cook over medium-low heat until all the water it releases has evaporated and the chicken is cooked. Although Karahis are usually cooked at 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 beginning to separate and float on the surface, and the chicken takes on a darker color.
8. Add the ground cilantro and cumin, and let the chicken absorb these aromas for a minute before adding the cooking cream. Add it then.
9. Stir everything well with a spatula, taste and, if desired, add a little water for a lighter sauce. Adjust seasoning as needed.
10. To serve, garnish with julienned ginger, chopped fresh cilantro and, if you prefer, sliced green chilies.

Notes

No one better than Sara to make this recipe: Sara, a Canadian food blogger of Pakistani origin, enthusiastically shares rich and accessible Pakistani recipes on www.flourandspiceblog.com, from traditional dishes to her personal favorites and passions for baking.

What Karahis are

With this recipe I discovered Karahis. It turns out that "Karahis" are a type of cooking utensil 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 two handles instead of a single long handle. Karahis are used to cook a variety of quick dishes at high temperatures, such as fried foods, 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 retaining heat and cooking evenly.

The Balti Dish, inspired by the Karahi

I knew that the Balti was intended to become a versatile utensil, halfway between a wok, a high-sided frying pan and a casserole. But after learning about Karahis I think the inspiration for its design could very well come from those East Asian utensils: 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 United Kingdom 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 of cast iron, which is characteristic of Le Creuset products, providing excellent heat retention and distribution. Additionally, Le Creuset's enameled finish makes cleaning easier and allows for a wide variety of colors that suit a modern kitchen aesthetic.

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