Shinwari Chicken Karahi
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Heat Oil
In a kadai (wok), add 1/2 cup of oil and heat it.
Roast Chicken
Once the oil is hot, add 1 kg of chicken pieces. Roast the chicken for on low to medium heat until it changes color.
Add Ginger-Garlic Paste
After of roasting, add 2 tablespoons of ginger-garlic paste to the chicken. Continue to roast it again for another , ensuring the paste is well combined and fragrant.
Add Tomatoes
After , add 6-7 medium-sized roughly chopped tomatoes to the chicken. Mix well.
Cook with Lid
Cover the kadai with a lid and let the chicken and tomatoes cook for another , allowing the tomatoes to soften and release their juices.
Remove Lid and Roast
Remove the lid after . Roast the mixture again, stirring occasionally, to further break down the tomatoes and the liquid.
Add Dry Spices
Add 1/2 teaspoon of black pepper powder, 1 tablespoon of Kashmiri lal mirch, and 1 teaspoon of salt (or as per your taste) to the chicken. Mix thoroughly to coat the chicken with the spices.
Add Green Chilies and Cumin
Add 5-6 chopped green chilies and 1 teaspoon of crushed cumin seeds to the karahi. Stir to combine.
Roast Again
Roast the chicken and spices for a few more minutes until the oil starts to separate from the mixture.
Cover and Mix
Cover the kadai again and let it cook for a few minutes. After , remove the lid and mix the contents well.
Add Curd
Add 1/2 cup of fresh curd to the karahi and mix it in. Cook on a slow flame, stirring continuously, until the curd is fully incorporated and the gravy thickens.
Add More Black Pepper
Add another 1/2 teaspoon of black pepper powder to enhance the flavor.
Add Kasuri Methi and Final Roast
Sprinkle 2 teaspoons of Kasuri methi (dried fenugreek leaves) over the karahi. Roast again for 2 more minutes on medium flame, allowing the flavors to meld.
Serve
Your mouth-watering Shinwari Kadai Chicken is now ready to serve. Garnish with fresh coriander and serve hot with roti, naan, lachha paratha, or rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
Variations
Simple ways to adapt this recipe.
- For a richer tasteCustomise
You can add a tablespoon of cream at the end.
- Garnish with thinly sliced gingerCustomise
Garnish with thinly sliced ginger for an extra aromatic kick.
Helpful Tips
Small details that can improve the final result.
Your Notes
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