Chicken Karahi, repared in a reduced tomato and green-chilli base, a karahi is a popular late-night meal in Pakistani and Indian cuisine, It can be served with naan, roti or rice.
Chicken karahi, also known as gosht karahi (when prepared with goat or lamb meat instead of chicken), and kadai chicken, is a dish from the Indian subcontinent noted for its spicy taste; it is notable in Pakistani and North Indian cuisine. The Pakistani version does not have capsicum or onions whereas the North Indian version uses capsicum. The dish is prepared in a karahi (wok). It can take between 30 and 50 minutes to prepare and cook the dish and can be stored for later consumption. It can be served with naan, roti or rice. This dish is one of the hallmarks of Indian and Pakistani cuisine.
Wash chicken pieces and saute in some oil. Also add spices, chopped onion, garlic, tomato, salt and red chili.
Cover the lid and let it cook on low flame for 20 to 25 minutes.
Chop ginger and green chilies in julienne shape.
Garnish your chicken karahi with chopped ginger, green chilies and coriander leaves and serve.