Pakwan House Chicken Karahi Recipe

The use of different spices and methods make this recipe stand out from the run-of-the-mill karahis. Bari elaichi (black cardamom), which is almost always used whole, is split and has its pods face a slight bruising from the pestle and mortar, releasing an incomparable flavour to the dish. Whether you serve this up for dinner or at a wedding, it’s sure to guarantee applause!

Whether you serve this up for dinner or at a wedding, it’s sure to guarantee applause!

  • Prepare in: 10 mins

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Ingredients

  • Chicken : 1 & 1/2 kg
  • Oil : 1/2 cup
  • National Ginger & Garlic Paste : 1 tablespoon each
  • Whole Tomatoes : 750 gm
  • Yogurt : 1 cup
  • National Chili Powder : 1 teaspoon
  • Crushed Chili : 1 & 1/2 tablespoons
  • National Turmeric Powder : 1 teaspoon
  • National Iodized Salt : to taste
  • Green Chili (slit) : 10
  • Black Cardamom : 2 pods
  • National Black Pepper : 1 teaspoon
  • National Cumin Seeds : 1 teaspoon
  • Ginger (Julienne) for garnish : 1 tablespoon

Method

Heat oil; cook the chicken on high heat till it is light golden brown.

Add all the ingredients except the last four and bring to a boil.

When tomato skins soften, peel the skins off, and mash the tomatoes. Cook for 15-20 minutes with the lid covered.

Crack open Black Cardamom and crush the seeds in a mortar-pestle.

Add crushed black cardamom seeds, National Black Pepper, National Cumin Seeds, and green chili to the chicken. Do bhunai for 5 minutes till the gravy thickens. Serve hot garnished with ginger.

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