Murgh Karahi
Murgh Karahi is a vibrant, spicy Pakistani chicken curry cooked in a wok-like pan, featuring tomatoes and ginger.
Contents (2 sections)▾
Ingredients
- 1 kg chicken on the bone, cut into pieces
- 400 g ripe tomatoes, chopped
- 2 tbsp ginger, finely julienned
- 3 green chilies, slit lengthwise
- 2 tbsp ghee or butter
- 2 tsp garam masala
- 1 tsp salt, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
Steps
Heat the ghee or butter in a karahi over medium-high heat until it's hot but not smoking, about 2 minutes.
Add the ginger and green chilies, sautéing for about 1 minute until fragrant to release their natural oils.
Add the chicken pieces and salt, stirring well to coat; cook for 5-6 minutes until the chicken begins to brown.
Stir in the chopped tomatoes, mixing well; cook on high heat for another 8-10 minutes until the tomatoes break down and form a thick sauce.
Sprinkle the garam masala over the chicken, stirring it in for a minute before removing from heat.
Garnish with fresh cilantro and serve hot with naan or rice.
Why this works
The Murgh Karahi technique emphasizes high heat cooking, which allows the chicken to brown quickly while retaining moisture. The use of tomatoes not only adds acidity and depth of flavor but also contributes to a sauce that clings beautifully to the chicken. Ginger enhances the dish with its brightness, balancing the richness of the ghee or butter. Cooking at high temperatures means the dish is finished quickly, locking in flavors. If the sauce becomes too thick, add a splash of water to loosen it up; if the chicken starts to burn, reduce the heat slightly to prevent it from sticking while ensuring it cooks through. The interplay of spices here is crucial—if the garam masala seems too overpowering, simply adjust by adding more tomatoes or ghee to balance the heat.
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