Black Pepper Chicken Karahi
A flavourful, peppery and tender chicken curry cooked on the bone, all in 30 minutes or less!
Equipment
- Karahi or Wok
- Wooden spoon
- Box Grater
Ingredients
- 1 chicken (cut in 16 - 18 pieces)
- 1 medium white onion (1/2 a large onion)
- 2 - 3 medium tomatoes
- 5 - 6 cloves fresh garlic
- a thumb piece of fresh ginger
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/3 tsp ground white pepper
- 1/3 tsp course black pepper
- 1/8 tsp turmeric
- 1/4 tsp smoked sweet paprika
- 1 tsp sugar
- olive oil
Garnish
- Thinly sliced green chillies
- Julienned ginger
- Lemon Juice
Instructions
- Start with the prep by, peeling the ginger and garlic and crushing them in a pestle and mortar or food processor
- Slice the onions into quarter moons
- Grate the tomatoes on a box grater or peel and chop the tomatoes finely
- Prep the garnish by, thinly slicing some green chillies and julienning some fresh ginger
- Heat up a karahi or wok with some olive oil and add in the ginger and garlic paste, sauté this for a couple minutes
- Next, add in the tomatoes and sugar and stir fry well
- Now, add in the chicken and brown on all sides
- Once browned, add in the spices and salt and stir fry
- Then, add in the onions and sauté for about 2 - 3 minutes
- Add in the grated tomatoes and sugar, stir together and lower the heat to the lowest and put on the lid and cook for 20 - 25 minutes stirring every 5 minutes, until the chicken is fully cooked to the bone
- Once cooked, bhoon (stir fry) the karahi and finish off with some lemon juice, salt or oil, if needed, ginger and sliced green chilies
- Serve with Garlic Naan, roti or basmati rice and enjoy!
Notes
- You can add finely sliced spring onions or coriander as additional garnish.
- I prefer fresh ginger and garlic for this recipe, but if you're in a pinch frozen will work, and it will still taste great
- Boun the chicken karahi - Boun means fry in urdu. So, keeping the chicken moving and stir frying on a high heat will yield the best results for this recipe, the chicken will brown evenly, cook perfectly and it won’t burn!
- Use a heavy bottomed wok - Using a heavy bottomed or flatter bottomed wok or karahi will make this easier to stir fry and quicker to cook
- Get all of your ingredients ready beforehand - Before you start cooking having everything to hand will make the cooking process easier and quicker plus, cooking karahi dishes has a flow to it and having everything to hand helps to achieve that flow
- Always add garnish & always slice the garnish thinly - Thinly sliced green chillies and julienned ginger work the best to add texture, flavour and lots of colour