How to make Chicken Karahi - Lahori style!
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- เผยแพร่เมื่อ 7 ก.ย. 2024
- This dish is an amazing on the bone, whole chicken recipe. I promise you the flavour is so much better than just chicken breast so please give this one a go.
Chicken karahi - lahori style
Serves 2
Ingredients:
small 700g chicken broken into parts - left to dry
1/2 cup vegetable oil (125ml - 5-6 tablespoons approx)
3 cardamom pods
2 inch cassia bark (cinnamon)
4-5 green chillies (hot)
4 medium tomatoes - halved
2 bay leaves
2 heaped tsp ginger paste
2 heaped tsp garlic paste
*Spice mix
1/2 tsp turmeric
1 tsp garam massala
1 tsp chilli powder
1 + 1/2 tsp coriander powder
1 tsp cumin powder
pinch of dried fenugreek leaves
Coriander to garnish
Salt to taste
Method:
Step 1: preparation, WARNING dry your chicken before adding to a hot pan: it WILL spit. Halve your tomatoes and have your spices already in a bowl ready for adding. Chicken needs to be broken into breast, thighs, wings etc. crack your cardamoms.
Step 2, add the oil to a large curved pan and put on a medium high flame, we want the oil hot before we add the chicken parts, add them in carefully when ready and add a touch of HOT water if the water/oil level isn't about an inch into the pan.
Fry for 1 minute to let the chicken go white or just sealed.
Step 3, add some of your flavourings: bay leaves, chillis, cassia bark/cinnamon and cardamom pods. Stir for 30 seconds to incorporate before adding the ginger and garlic. Stir briefly before adding at least a teaspoon of salt or up to 2 depending on your preference. briefly stir before adding a pinch of fenugreek leaves if you have them. Stir and fry for 30 seconds.
Step 4, place your halved tomatoes skin side up in the pan, make sure there's enough water in the pan to create some steam and avoid sticking. Put a lid on your pan and leave until you feel the tomatoes lose their firmness or until you can remove their skins easily, should take about 6-8 minutes.
Step 5, remove the skins of the tomatoes using tongues or remove onto a plate and simply use a knife and fork to separate the skin from the tomato, make sure to remove the skins but add the tomatoes flesh back to the pan.
Step 6, squash the tomatoes with a spoon or wooden spatula inside the pan, just do your best to squash them into mush/paste, no violence necessary! Stir and fry for 30 seconds before adding the spice mix! make sure the pan is medium/high temperature and stir into the dish for 30 seconds.
Step 7, at this point the dish is mostly complete and simply needs reducing, make sure the chicken is cooked thoroughly using your best judgement, if you have been cooking for 15-20 minutes on a high heat and its had plenty of moisture, it should be cooked.
You will know its finished when the sauce reduces to a thick paste or to your preference. garnish with coriander, ginger and onions for tradition if you have it or enjoy it as is!
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There is nothing better than receiving a Latif’s Inspired video on a Friday night. Thank you.
I’ve never tried a recipe with chicken on the bone but will give this one a try.
I just made followed and made....Alhamdulilah was very delicious thankyou brother
This is the best home made curry I’ve ever had... next time I’ll do the mushroom pilau rice to go with it! Thanks so much for sharing these :)
We make it often in pakistan. Its one f our favourite dish. And specialy we cook it in deep wok bcz thats called Karahi in urdu. 😊🤗👍💓
Naughty tomato!
Looking forward to some more traditional, maybe homestyle recipes.
Thank you.
Isit😂
Great video, thanks for sharing
Gotta say.... my mouth was was in high anticipation...mmmmm buddy you are a natural, love ya.....from across the pond, your Canadian fan huge thumbs up
Always mouth watering cooking
I'm eating this right now, absolutely fantastic, Kasoori Methi is a must. Thank you 😊
Flavour flavour flavour
Mmmm looks good
I have stopped doubting how your dishes will come out. So glad I came across your channel!
Brilliant mate
Thank you for another upload, so thumbs up to your recipe 👍
Fantastic. ..looks pretty easy. Going try this myself....45 minutes to any hour excellent. You can't make great food in 15 minutes. No matter what you might see on TV. ..this guy needs his own TV show. .. cheers.
Very nice recipe well explained thanks
Lovely dish
I'm over 50 and have made a lot of curries in my time and I do believe this is the best one I've made! Thank you so much!!!
Thank You chef Latif for showing authentic PAKISTAN’s Lahore chicken kardhai. I am very impressed to see that you made it exactly as we do in home and the nice details about kardhai (wok) , no onions and easily available spices. Loved it 💕💕 respect from Pakistan 🇵🇰
Looks lovely
Thanks bro for the recipe and step by step guide. Made it today and mate my family absolutely loved it. Coming from a mirpuri household, we use onions on basically everything, first time cooking without onions. 10/10.
Latif where have you been all of my life😎😎😎 I just made it and it’s just amazing! I’m gonna servite with a basmati rice and chapatis courtesy of you mom❤️❤️❤️
Really like the way this guy cooks, great video will def be trying this one!
Great recipe....I will be making this one....thx for all yr great food vids
Many thanks again Latif - cooked your Tikka chicken tonight for dinner - delicious. Would you consider doing a video on condiments sometime please?
Yes mint sauce, chilli sauce, garlic sauce, red onion mix to eat with popadoms
This is excellent. Love the scratch curries as much as I love the BIR stuff - especially when I don’t always have any base gravy in the freezer.
2nd time making this today. Amazing simple dish, flavors are amazing and a nice change from the onion based sauces. Thank you so much for sharing these recipes.
Made this last night and me and the missis was well impressed fantastic
Delicious
Your videos are so good bro. You even take time to put the process on the description. جزاك الله خيراً
hi Latif, I just cooked this chicken karahi and my husband loved it, thank you very much, can't wait to try more of your recipes!
This recipe is great!
I've never seen this dish on a menu , looks great!
Love the way you peeled those tomatoes - easy peasy. Love the way you create your videos; they are just right for me learning at home! You are always appreciated for the gentleman you are.
thank you so much for sharing your videos,these recipes are fantastic, you truly are a gentleman for showing us your skill as a top chef in the kitchen👍👌gordon Ramsey, are you watching,because you might learn a thing or two
There you go!
Latif, thanks for including the recipe. I'll be making this very soon!
Another great video, thank you Sir
Thank you for making that distinction at the start between British Indian Restaurant style vs Authentic homemade. This was an authentic Pakistani homemade recipe - notice no onions in the cooking process. I encourage all English people to try authentic curry recipes and notice the difference in overpriced restaurant “crap” vs authentic flavoursome homemade curries.
Its Bengali style. Similar to Indian cooking. Whereas, Pakistani distinction is very different. Pakistani food does not elicit many spices.
Laila Aytan Thank you! Absolutely! Pakistani cuisine has less spice compared to Bangladeshi or Indian curries. I find Pakistani curries bland, uninspiring and mediocre. Latif is a fantastic chef because he lets the spice speak for themselves!
Going to try this for dinner, thank you for the recipe!
Wow!
I liked the video. And i think ur a really good teacher. Keep sharing the knowledge. Its very helpful. Thanks
Just made this. Yummy!
tried this today and it was awesome. thanks so much for the upload.
I came across this recipe yesterday and I thought I would give it a whirl. It turned out really well, I couldn't believe how quick and easy it was. It went down a storm. Thank you for sharing
I love it. Please post more video of simple and healthy way of cooking.
Beatiful 👌
Delicious again Latif
Liking your traditional dishes thanks
Very nice receipe
excellent well done mate. ..
I can't believe it has taken this long to subscribe to this channel he is really good and explains well with all ingredients added In the description.
I love Pakistani, Indian, Caribbean lets face it I love food! But curry is king!
I moved from UK to a rural part of Australia so my curry is made by me now so these lessons are essential, thanks bruv.. .
Put a video on how to make Phulka, naan, n japathi restaurant style!
I think you meant chapati, not japathi. Chapati, roti and phulka are the same thing. Unless accompanied with something else, for eg missi roti means roti made with chick pea flour.
Superb
That looks awesome! My favourite curry of all time, thanks for your great guide.
Looks awesome 👌
I was surprised! If I ate that in a restaurant, I'd say it's a "I-gotta-come-back-for-more!!". So simple and so tasty!! (Didn't have tomatoes, so just dumped in a can of diced tomatoes and cooked them down.)
Lovre it soo much..thanks latief...jazakaallah khair👍
Simply my favourite curry. Fairly simple, fresh, hot from chilli. One of the most comforting things to eat.
Very Nice 👍🏼
Love this recipe. Keep coming back to it over and over 👏👌
i have bangladeshy neighbours they are brilliant chefs ,,, propper curry not the bir joke gourah curry ,,, love the vids chef
I 💖this recipe & so flavoursome . My favourite dish now . Thank you for making dishes simpler .
I now know not to be so heavy handed on the spices as they do taste gritty in curry .. would love recipe for just onion pakora a favourite 🤞
Latiff me and my wife love your TH-cam channel. I recently went to Bangalore on business, their chicken tikka I think was made with chick thigh, so tender and not bright red, it was amazing.
Love the home style recipes chef , well done Sir , thans Ivan
Great curry. Totally different way I make this dish but delicious. Well done
I will try it for sure 😊 I love your dal tarka 👌
Great home style curry Latif. These dishes are by far the tastiest in my opinion..
Personally I havent really eaten Indian food, but my Partner has and adores it, so as i love to cook, i am SO happy to have found you guys. I am so looking forward to cooking some of your recipies and wow people. TY for your uploads XX
It's not Indian. It's a Pakistani dish he made.
Great recipe.. Never tried cooking a curry without onions - Going to give it a go, thank you
Pakistan style is without onions, Indian one is with others spices making it taste better..
Excellent recipe many thanks. Please make more video
I will try this, thank you for taking your time to write the recipe and cooking steps.
Yep, definitely doing this tonight
Awesome video recipe.. Can't wait to try it.. Thank you
Tryed this tonight I'm blown away thank you for this recipe .
Absolutely Love your cooking video's mate. I'm gonna try this one tonight 😁 (my chicken is already defrosting in preparation) 😜.. Many thanks 👍
Great video thanks
Just cooked this tonight in my cast iron wok on a big gas burner. Legit fantastic dish, thanks so much!
Got to try that one looks amazing.
tried this followed the instructions, FABULOUS,thanks for the instruction
One of my favourites. I've made this a few times but a slightly different method by adding the chicken in last and the recipe I uses has onions in it. This looks even easier to make than the the way I usually make it I. I'm going to make this for Hogmanay but with boneless thighs (got a few fussy eaters who will complain about bones).
Cooked this today and it was fantastic, better than my local takeaway.
Im well impressed. Thankyou
was waiting for you to slip up but this is quite legit. Love cooking karahi's dunno why
One of my favs, again another outstanding masterclass, cheers mate
For using less oil - instantly the big like from me! For explanation what curry bland is - subscription and thanks))
Recently found your channel and your doing great work. You're extremely personable and it was great seeing you go home. The man who stirred the curry had no quit in him at all! I'll try your food one day. Up in scottish highlands so it'll be an over nighter. All the best
YOUR CHANNEL IS THE NUTS. LOVE IT
ID PROBABLY USE 2 TSP CUMIN PERSONALLY BUT EVERYTHING ELSE IS ON POINT FOR ME
Hi just made this wow unreal many thanks great channel kindest regards
Just made this... Loving it. Thanks
Top man
My mouth is literally watering looks so yum, just subscribed
Fantastic as ever my man. Followed this exactly but cooked on a barrel camping stove in a kadai which added some smokiness 👍👏
Lovely. Will try this at weekend. Thanks bro
😇 bless you Latif.. I've commented on one or two of your other inspiring videos.
I'm from Lahore and brother you must visit Lahore if not done so already.
Bhatti Tikka & Kardahi shop at the fork off Ferozpur Road was the most famous then in the late 60s & early 70s, along with someone on Laxmi Chowk near the old gated Lahore.
Many other kardahi establishments mushroomed following the success of Bhatti's, and the late Summer nights outing trend (days being smouldering hot) in the early 70s.. Burgers, club sandwiches, cone ice cream, pop music, bell bottoms, hippy culture, Amritsar TV began airing & Lahoris watching much awaited Indian films, American style bill paying, IBM computers, chunky first generation video players, etc. etc... all happening at once in Lahore, being the cultural centre of Pakistan & a hub of all things anew! 😨
I remember visiting London and some European/Scandinavian countries, as well as New York as a teenager in the 70s, and OMG were we disappointed seeing it all that we'd fancied visiting, watching English films (as they were called).. didn't like any, comparing with what Lahore had to offer with 24/7 culture that had yet to be seen elsewhere back then!
Anyway.. getting back to the Kardahi.. my spelling with a 'd', giving 'r' a bit of weight, otherwise on own it's a bit flakey! ; - )
Aww.. the use of bay leaves & cardamon in a Punjabi Kardahi dish reminded me of Babu Mia... my friend and an ace 5 star chef.. he did this for us in the 80s and called it lamb karahi Bengla style. 👑 Curry King Babu Mia
Bharjanapatra or the Karahi/Kardahi vessel/kedai/kerai/korai/cheena chatti etc., was originally used in Vedic medicine and mentioned in Ramayana texts.
Kardahi Gosht (originally lamb, sheep, goat), the late night stew dish from Lahore (other versions differ as per community) used the ingredients (as introduced to us teenaging in Lahore in the 70s) salt, lamb meat, tomatoes, fresh chillies & ginger.. lamb meat thoroughly washed (loved Latif's hygiene on washing the chicken meat three times) then salt rubbed on the washed & dried meat (optional - some also rub a bit of ground black pepper along with salt), leaving it for some minutes.
Then adding the rest of ingredients and covering the vessel (a karahi ought to be used ) on burning coal.
Cooks in own little fat.. perhaps a little water sprinkled too during cooking.
Removing the kardahi away from the coal/heat source occasionally and sprinkling a little water and stirring away the meat from sticking to kardahi..
Some add desi ghee or butter when the meat is tender.. stiring carefully on full heat for a coulpe of minutes.
Garnished with thinly cut fresh chillies & ginger, and half a fresh lemon squeezed on top right before serving!
Sesame naan kulcha style was our fav scooper!
Along with salad containing onions, cucumber & tomatoes.. and podina (fresh mint) chutney are all later added options, also from Lahore!
Coriander was thought to spoil the taste back then.. hehehe 😂.. Using onions in kardahi was totally forbidden.. and considered to be a definite deal breaker along with garlic!
Desi chicken/organic free range chicken kardahi became popular in front of us in the 70s.. it was only Kardahi gosht or later Dunba (sheep) kardahi from the northern frontier & Afghan regions.
Kardahi is an amazing vessel used for quick stir frying.. it's the way heat works along its steeper sides that a widening thick cloud of steam always covers the contents in the proportionally narrowing bottom, and stirring in timely intervals gives us a quick healthy meal with the minimum use of any grease.
Chinese do most of their cooking/stir frying in woks, which is similar to kardahi.
Best of luck & flavour at Latif's.. I have you in my bucket list to visit one fine evening in-sha' Allah! Regards
Your comment is beautiful. I love hearing memories like these. Allah bless you to 100 years more inshAllah
Nice clean kitchen there mate ,
Yes mate, this my go to curry. will be making this tomoz!
I do this dish at home, but I also add some ajwain seeds. Keep up the videos Latif. Very inspiring.
Excellent stuff Latif, this is the kind of dish I want to see on Asian restaurant menus, the BIR dishes I find to be quite uninspiring at times, I really love traditional Bangladeshi/Pakistani/Afghani/Indian food like this!
This is Pakistani food.. bangladeshis eat rice, indian eat grass and vegetables
Javed Sultan Pakistani Restaurants in the UK have the worst food hygiene in the UK. It’s very easy to check - Go on to the Government website: the Food Standards Agency (FSA) and check out how many Pakistani restaurants have a ZERO hygiene rating in EVERY city in the UK. Thats why I would NEVER eat in a Pakistani restaurant. I value my health.
Lahori pakistani style karahi?? And thanking youuuu to share with us amazing. I hope you get us more recipes.
You are a legend. I am going to be coming to Stoke very soon just for your curry!
I’ve cooked this dish and it is truly very nice.
Yes...your technique for the skins.
Thank you for another great recipe. 🤗🥰
Looks delicious veer, great vid