Recipe:
Healthy Chicken Dinner Recipe Idea: Pakistani Chicken Karahi with ways to customize the flavor and spice heat, and shorten your cooking prep.
Cooking tip: Prep all the ingredients before you start cooking and stir frequently to avoid the bottom burning.
Cook on medium-high heat.
Ingredients:
– 1 cup of avocado oil (or oil of your choice)
– 3 pounds of cubed chicken breast (or chicken meat of your choice)
– 4 Tbsp minced garlic
– 6 Tbsp garlic ginger paste (or get fresh garlic and ginger and mince it)
– 9 diced tomatoes on the vine (or equivalent amount of canned diced tomatoes)
– 2 tsp salt
– 4 tsp Kashmiri red chili powder (or paprika)
– 1 Tbsp ground black pepper (optional: plus 8-12 whole peppercorns)
– 2 tsp crushed red chili flakes (for mild heat, add addition to increase heat)
– 1 tsp ground cumin
– 1 tsp ground coriander
– 4-5 serrano peppers
– 2 pours of heavy cream
– garnish with matchsticks of fresh ginger and/or cilantro leaves, to taste
Recipe Steps:
Note: Remember to stir frequently and adjust cooking temperature as needed to avoid burning the bottom!
1. Cook the chicken: Pre-heat wok / karahi to medium-high heat. Add in oil only after testing with water first to ensure the water beads up. Then cook the chicken in the oil until it starts turning white.
2. Add the aromatics: Add the minced garlic and garlic ginger paste, cook for a few minutes.
3. Add the sauce: Add the diced tomatoes, cook for a few minutes.
4. Add the spices: Add all spices, cook for about 20 minutes or until oil separates / sauce is pretty thick and dried up.
5. Finish: Add the serrano peppers and pour the heavy cream around your wok / karahi twice.
6. Garnish: Garnish to taste, with the fresh ginger and cilantro.
7. Serve: Plate the dish with warm naan.