Chicken Karahi is a famous Pakistani street food dish. I never really looked into Pakistani cuisine till recently when I saw Mark WiensPakistan Food & Travel Vlog. He roamed the streets eating what looked like some of the most delicious and flavourful food I’ve seen. What really sucked me in as well I guess was all the food being quite meat heavy. As you all know I do love my meat. Anyway taking inspiration from his videos I started looking into Pakistani food and found inspiration to make some Keto Pakistani food.
Today’s recipe of chicken karahi is a street food favourit. It’s made in a karahi which is a wok, we call it kadai in India. This is a karahi which has no handles and the vendors hold it with some tongs. I mean you should just watch some of Mark’s vlogs to experience it. Anyway this is my Keto chicken Karahi and I hope you like it.
What do I eat Chicken Karahi with?
Since we’re on Keto I generally recommend three things. Definitely my number 1 choice is the Keto naan, simple, easy and versatile. Option 2 is cauliflower rice which if you don’t know how to make just click here. And finally you can do what’s my favourite, eat with your hands or a spoon. Anyway jokes aside I do hope you enjoy the recipe.
Heat the ghee in a karahi/kadai/wok and season with the salt. Then turn the heat up to high and add the chicken. Fry till most of the pink flesh has turned white and then add in the ginger and garlic paste.
Continue cooking the chicken till the garlic and ginger is fragrant and the meat is starting to brown. Chop the tomatoes in half and add them to the karahi/kadai/wok. Now at this point you can cover it and cook it like I did or you can add maybe half a cup of water and let it cook uncovered.
Cook till the tomatoes soften and you can pull off all the skin. Then smash the tomatoes with the back of your spoon to almost puree it. Now add in all the spices, the cumin powder, coriander powder, red chilli powder, tumeric, black pepper powder and the garam masala. Give it all a good mix and let it cook for 2-3 minutes.
Next you add in the kasuri methi, two of the 3 green chillies and the yogurt and mix well. If you like it spice then chop the chilies before adding it. Cook uncovered on a high heat till the gravy has thickened to a consistency you like. Normally karahi doesn't have much gravy and it's nice and thick.
Once it's cooked to your liking then add in the butter, the coriander and the juliens of ginger. And give it a final good mix and serve with the last green chili chopped and sprinkled on top.
Sahil is the master chef behind Headbanger's Kitchen. He hates writing up recipes because he's a man of few (written) words, but when he's on camera, he's all about the jibber jabber. Somebody stop him.