Karahi
also called kadai · kadhai · karai · chicken karahi · kadai chicken · karahi gosht
- Curry House
- serves 4
- recipe says 45 min
- Stews & Braises
Three ways to read this recipe
The table
| 2 lb(900 g; cut small, on the bone)bone-in chicken | sear 6 min over high heat | fry 8 min, until the skins lift and the fat comes clear | toss in and take it to the table |
| 3 Tbs(42 g)ghee | |||
| 1 1/2 tspkosher salt | |||
| 1 cup(240 g; the base recipe)onion-tomato masala | |||
| 3 medium(quartered)tomatoes | |||
| 1 Tbscoriander seeds | toast 2 min, until they crackle | crush coarsely, not to a powder | |
| 3(broken, seeds shaken out)dried red chiles | |||
| 2 Tbs(cut in matchsticks)fresh ginger | |||
| 2(slit)green chiles | |||
| 1 Tbs(14 g)butter | |||
| 1/4 cup(roughly torn)cilantro | |||
| Quartered tomatoes and ginger in sticks: everything here is meant to still be recognisable when it arrives | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
1sear 6 min over high heat
2toast 2 min, until they crackle
4fry 8 min, until the skins lift and the fat comes clear
goes in with what step 1 made
5toss in and take it to the table
goes in with what steps 3 and 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 14 min2 of 5 steps give no time
- Needs you
- about 16 min2 steps run at once
toast 2 min, until they crackle
2 minneeds youfrom the start
sear 6 min over high heat
6 minneeds youfrom the start
crush coarsely, not to a powder
not timed2 min in
fry 8 min, until the skins lift and the fat comes clear
8 minneeds you6 min in
toss in and take it to the table
not timed14 min in
- needs you
- never timed
You'll need karahi · mortar
Goes with
See how it is written
>> title: Karahi
>> category: Stews & Braises
>> tags: chicken, indian, tomato, ginger, curry
>> counters: Curry House
>> aka: kadai, kadhai, karai, chicken karahi, kadai chicken, karahi gosht
>> pairs-with: onion-tomato-masala, naan, kachumber
>> servings: 4
>> time: 45 min
>> step: toast 2 min, until they crackle
Toast @coriander seeds{1%Tbs} and @dried red chiles{3}(broken, seeds shaken out) in a dry #karahi{} ~toast{2%min}, until they crackle and smell of the pan rather than the jar.
>> step: crush coarsely, not to a powder
Crush @&(~1)toasted spice{} coarsely in a #mortar{}, so the pieces are still visible in the finished dish.
>> step: sear 6 min over high heat
Sear @bone-in chicken{2%lb}(900 g; cut small, on the bone) in @ghee{3%Tbs}(42 g) with @kosher salt{1 1/2%tsp} in the karahi over high heat ~sear{6%min}.
>> step: fry 8 min, until the skins lift and the fat comes clear
Fry @onion-tomato masala{1%cup}(240 g; the base recipe) and @tomatoes{3%medium}(quartered) into @&(~1)seared chicken{} ~fry{8%min}, pressing the tomatoes as they go, until the skins lift away and the fat runs clear at the edge.
>> step: toss in and take it to the table
Toss @fresh ginger{2%Tbs}(cut in matchsticks), @green chiles{2}(slit), @butter{1%Tbs}(14 g) and @cilantro{1/4%cup}(roughly torn) into @&(~1)karahi{} with @&(~3)crushed kadai masala{}, and carry the pan to the table — the pan is the serving dish and the dish is named after it.
Quartered tomatoes and ginger in sticks: everything here is meant to still be recognisable when it arrives.