Authentic Lahori Chicken Karahi Restaurant Style | Chicken Kadai Recipe | The Home Maker Baker
Hi Friends, today I’m bringing a very authentic
quick and easy Lahori Chicken Karahi Recipe
I learned this from my mother
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So lets get to our ingredients. You can see that
there are not many ingredients in it. It only uses 2 spices
and the rest are fresh stuff
Here, I have 1 KG chicken, washed and clean
I am using a boned chicken
You can use boneless chicken too, but I prefer the one with bones as it tastes much better
Then, I have 1/4 cup of Ginger
I had sliced it already
then I have 4 to 5 chillies.
I use Thai chilly, which is very spicy. If you have a regular chillies
you can adjust the quantity accordingly
then I have 1 tsp cumin seed
then I have 2 cups of tomato puree
then I have 1/2 tsp of black pepper
and salt according to taste.
So these are all the ingredients we need
we don’t need much actually. Lets get to our cooking
Here, I have taken a karahi
I have added around 2 tablespoon of oil
and now I will add zeera
I will cook zeera a little bit so that
it starts giving out scent
After that, I will add into it chicken
We don’t have to brown our chicken
we just need to cook it enough that
its pinkness disappears
You just cook it enough that
the chicken becomes white from outside
as soon as it becomes white, we will
add our other ingredients in it
As you can see,
the chicken is now white from outside
so I will add half of chillies
and half of ginger
We’ll put the other half at a later stage
once it is fully steamed
you can mix them well together and fry it further
for 60 to 90 seconds so that the taste
of ginger and chillies gets infused in the chicken
Now I will add 2 to 3 tablespoon
of water. And after that,
I am adding salt according to taste,
after that you can mix them well together
so that the salt also gets
After that, we have to cook it in the steam
till the point that the chicken is tender
so until the chicken is being cooked,
we’ll come to tomatoes
I told you in the beginning that
I have taken around 2 cups of tomato puree
If you don’t have tomato puree available,
you can take anywhere from
750 grams to 1 KG of
and after that you can either
make puree yourself at home
or cut the tomatoes in half
like we normally do in cross
and them microwave it to the point that
the tomatoes become mushy
As your chicken will be completely steamed
it is very important that the tomatoes are tender
otherwise, the chicken starts breaking after becoming tender
So you can use fresh tomatoes by following the method described previously
or the easiest way is to use tomato puree
Now, the chicken is completely tender
You can see that as I lift the lid,
a lot of steam is coming out. And the chicken is completely
cooked at this point.
If you are making this recipe for a party,
you can do all the work until this point beforehand.
After that, all you have to do is to add tomatoes
and then cook the chicken, as I will show next.
So now, I will add
all of the tomato puree
If you are using fresh tomatoes,
then you have to follow what I mentioned previously
and make them tender
and then add it to the chicken at this point instead of puree
Then, we have to bhunafy the chicken.
You can make the quantity of gravy according to your liking
In my home, everyone loves
slightly dry chicken karahi
that’s why I will bhunafy it well
You can keep gravy level according to your liking.
For tomatoes, I will highly recommend not to use less than the mentioned quantity of tomatoes.
the more tomatoes you add, the yummier the karahi turns out.
Now I will add
4 to 5 tablespoon of oil
You can use any regular cooking oil
that you normally use
and then again, you have to bhunafy it
similar to how we bhunafy every other karahi
until the point that the water dries out
and the oil starts to surface at the top
So we just have to replicate that process here too
At this point, our karahi is pretty much bhunafied.
Now, we will add the remaining
chillies and ginger that we had kept aside previously
You can serve the karahi at this point too
or you can add black pepper in it
as well as corriander
I will explain at the end of this video
why we add black pepper at the end of this recipe
instead of the beginning along with other ingredients
As I mentioned that my household prefers dry chicken karahi
I will bhunafy it even more.
And generally as well,
the more you bhunafy some thing,
the better its flavor turns out.
But it also depends on your preference if
you like little gravy or more.
Now the gravy is pretty much how I want it to be
so now I will add 1/2 tbsp
of black pepper
for 1 KG of chicken.
The reason we added black pepper at the end is to
preserve the looks of our karahi. Adding it in the earlier stages
makes the karahi look blackish
we generally prefer slightly reddish color of karahi
So just to prevent our karahi from turning blackish instead of reddish,
we add black peppers at the end.
It also gives your karahi
a unique flavor which adds to its taste
and gives it further boost.
Basically, the black pepper gets infused
quite well with the other ingredients like
ginger, chillies and tomatoes
Remember this rule of thumb that
about 90 seconds before the point
when you believe you have made
the desired amount of gravy that you want while serving,
add black peppers
After that, you can simply cook
it along with chicken and then serve it.
Here, my karahi is completely ready
Now I will sprinkle green coriander on top of it
and then cover it for some time
After that, I will plate out the karahi for you to see.
So that was our today’s recipe,
authentic lahori karahi
It was made instantly without much spices
You can even prepare it in advance by steaming
the chicken and storing it. And then whenever you need to serve it,
just add tomatoes and bhunafy it
I hope that you liked the recipe
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Until next time. The home maker baker over and out.