Karahi Chicken Indian Restaurant Style is a modern British Indian Restaurant (BIR) recipe for the classic North Indian dish of chicken cooked in a rich and aromatic gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Karahi Chicken Indian Restaurant Style.
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Method:
For the spice blend: simply combine all the spice blend ingredients in a bowl or cup then set aside until needed.
For the pre-cook the chicken: Add the chicken, curry powder and salt to a small pot. Cover with chicken stock and bring to a simmer. Cook until the chicken is just done (about 10-12 minutes). Once done, drain the chicken and set aside. You do not want to cook the chicken any further, as it will finish in the final dish.
For the Chicken Karahi: For the final cooking all the ingredients should be ready prepared and at hand. You curry base should be simmering in a pot on the stove. The final cooking is very quick so your prep work should have already been done. Heat a karahi or wok (these are more authentic but you can use a deep frying pan) over medium heat. Add the oil.
When the surface of the oil starts to shimmer add the onion and green chillies. Cook, stirring constantly, until the onions just start to brown on the edges (this takes 2-3 minutes). Add the garlic-ginger paste and cook until it stops sputtering, about 1 minute.
Lower the heat to medium low then scatter over the spice mix and stir in to combine. Cook, stirring constantly, for about 30-45 seconds. You want to bloom the spices in the oil. You don't want to burn it as this will introduce unpleasant bitter notes. If you burn the spices, start again as there’s no fixing the problem.
Now add the diluted tomato paste. Stir to combine and cook for about a minute. Turn the heat up to medium high and add 90ml (6 tbsp) of the curry base. Stir to combine and cook until it it starts to crater (little holes will start to form in the curry base as steam starts to escape.
Add another 180ml (¾ cup) of curry base. Stir to combine and cook until it craters. Now add all the remaining curry base. Cook until it craters and reduce the heat to low. At this point stir in the chicken. Stir to combine, bring to a simmer and cook for about 3 minutes.
Add the fresh chopped tomatoes, coriander (cilantro) and lemon juice. Return to a simmer and cook for another 2 minutes or so. If the curry gets too dry add a bit more curry base.
Finally, stir in the cream, allow to heat through and serve.
Method:
For the spice blend: simply combine all the spice blend ingredients in a bowl or cup then set aside until needed.
For the pre-cook the chicken: Add the chicken, curry powder and salt to a small pot. Cover with chicken stock and bring to a simmer. Cook until the chicken is just done (about 10-12 minutes). Once done, drain the chicken and set aside. You do not want to cook the chicken any further, as it will finish in the final dish.
For the Chicken Karahi: For the final cooking all the ingredients should be ready prepared and at hand. You curry base should be simmering in a pot on the stove. The final cooking is very quick so your prep work should have already been done. Heat a karahi or wok (these are more authentic but you can use a deep frying pan) over medium heat. Add the oil.
When the surface of the oil starts to shimmer add the onion and green chillies. Cook, stirring constantly, until the onions just start to brown on the edges (this takes 2-3 minutes). Add the garlic-ginger paste and cook until it stops sputtering, about 1 minute.
Lower the heat to medium low then scatter over the spice mix and stir in to combine. Cook, stirring constantly, for about 30-45 seconds. You want to bloom the spices in the oil. You don't want to burn it as this will introduce unpleasant bitter notes. If you burn the spices, start again as there’s no fixing the problem.
Now add the diluted tomato paste. Stir to combine and cook for about a minute. Turn the heat up to medium high and add 90ml (6 tbsp) of the curry base. Stir to combine and cook until it it starts to crater (little holes will start to form in the curry base as steam starts to escape.
Add another 180ml (¾ cup) of curry base. Stir to combine and cook until it craters. Now add all the remaining curry base. Cook until it craters and reduce the heat to low. At this point stir in the chicken. Stir to combine, bring to a simmer and cook for about 3 minutes.
Add the fresh chopped tomatoes, coriander (cilantro) and lemon juice. Return to a simmer and cook for another 2 minutes or so. If the curry gets too dry add a bit more curry base.
Finally, stir in the cream, allow to heat through and serve.
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