​chicken karahi is a popular dish in pakistan and india, with the word “karahi” referring to the deep, iron wok that it is traditionally cooked in. it is usually prepared with spicy chicken pieces, tomatoes, green peppers and onions.


Ingredients:


1 kilogram (2.2 lb) cubed chicken


4 tablespoons oil


1 teaspoon cumin seeds


1 tablespoon garlic paste (optional)


1 tablespoon ginger paste (optional)


2 medium-sized onions, chopped finely


3 medium-sized tomatoes, diced finely or blended into a puree


1 1/2 teaspoons salt (or to taste)


1 teaspoon red chilli powder (more if you like it hot!)


1/2 teaspoon turmeric powder


1 teaspoon garam masala powder (optional)


3 green chillies, chopped lengthwise (more if you like it hot!)


3 green peppers / capsicums / bell peppers, chopped into squares


This chicken karahi recipe is a family favorite. Karahi can be made in many different ways, but this is the recipe that always makes my mouth water!


There are two secrets to making the perfect chicken karahi: the first is getting your proportions right; the second is making sure you're patient enough to let it cook slowly.


To get started, you'll want to mix together cornstarch and salt. Then you're going to coat the chicken with this mixture, and fry it for about 10 minutes until browned on both sides. (This is what gives your chicken that nice, crispy texture.) You'll also want to cut up some onions into thin slices—these will add flavor as well as thickness to your dish.


Once all of your ingredients are prepared, it's time to start cooking! Heat oil in a wok over medium heat until hot; then add onions and stir-fry until golden brown (about 3 minutes). Add ginger paste, garlic paste, cumin seeds and coriander powder; stir-fry until fragrant (about 1 minute). Add tomatoes and green chilies; cook until tomatoes soften up a few minutes later.


Add in fried chicken along with its juices from frying earlier