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Pakistani streetstyle Chicken Karahi/ Kadai Chicken is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Pakistani streetstyle Chicken Karahi/ Kadai Chicken is something that I’ve loved my whole life. They’re fine and they look fantastic.
- Chicken Karahi is famous street food in karachi Pakistan. In India it is also called kadai chicken. Pakistani version dont have onion or capsicum.
To begin with this recipe, we have to prepare a few components. You can cook pakistani streetstyle chicken karahi/ kadai chicken using 12 ingredients and 6 steps. Here is how you cook it.
Ingredients needed to make Pakistani streetstyle Chicken Karahi/ Kadai Chicken:
- 2 kg Chicken
- 6 tomatoes
- 1 tbsp Ginger garlic paste
- 10 Green chilies
- as required Coriander leaves for garnishing
- 1 cup Curd
- 1 tbsp Kashmiri chillipowder
- 1 tsp Coriander powder
- 1&1/2 tsp Pepper powder
- 1&1/2 tsp Garam masala
- to taste Salt
- 1 cup Veg oil
According to Chef Rizwana, the chicken along with other spices is first tenderized by cooking on slow flame till it is fully done and then again roasted in a kadhai on high flame for the last. So, Chicken Tikka is small chicken pieces marinated in spices and yogurt, which are then char-grilled giving it a nice smokey flavor. Chicken Tikka is a dish on its own but is also widely used to prepare other popular dishes like Chicken Tikka Masala, Butter Chicken and now Chicken Tikka Karahi. Chicken karahi, also known as gosht karahi and kadai chicken is a Pakistani and North Indian dish noted for its spicy taste.
Steps to cook Pakistani streetstyle Chicken Karahi/ Kadai Chicken:
- Heat a kadai and add oil. Add the chicken pieces and cook. When the colour of chicken starts changing (a whitish colour) Add tomatoes full or cut to half, greenchillies and salt. (Cook in high flame throughout)
- When tomatoes are cooked remove it's skin. With a spatula break down the tomatoes so that it blends well with the gravy.
- Add ginger garlic paste and stir well to avoid sticking to the bottom.
- When the raw smell of gingergarlic is gone add chilli powder, coriander powder, pepper powder and garam masala powder and cook well.
- When the masala is cooked and the gravy is almost dry add curd and roast well.
- Chicken Karahi is ready. Serve garnishing some coriander leaves on top.
The Pakistani version does not have capsicum or onions whereas the North Indian version uses capsicum. The dish is prepared in a karahi (wok). Place the butter and oil in a non-stick pan, when butter melts add half the chicken pieces and fry on full heat until chicken turns a golden brown, remove into a dish, fry the second half. Chicken karahi, also known as gosht karahi and kadai chicken is a Pakistani dish noted for its spicy taste and usage of capsicum. It is said that only one utensil is required to cook this dish and that is a karahi.
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