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Restaurant-Style Chicken Karahi (Dhaba Style)

By Huzi Blogs
Restaurant-Style Chicken Karahi (Dhaba Style)

Serves 4 | Prep: 15 mins | Cook: 30 mins

"A karahi isn't simmered—it's blasted in a fiery wok where spices crackle and tomatoes caramelize in minutes."

Ingredients

| Item | Quantity | Key Notes | | --------------------- | ----------------- | --------------------------------------- | | Chicken (bone-in) | 1 kg (8-10 pieces)| Skinless, mix of thighs & breast | | Tomatoes | 6 medium (500g) | Finely chopped (no blanching!) | | Ginger paste | 1.5 tbsp | Freshly grated | | Garlic paste | 1.5 tbsp | Freshly crushed | | Green chilies | 8-10 | Slit lengthwise (adjust heat) | | Cooking oil/ghee | ½ cup | Mustard oil for authentic flavor | | Cumin seeds | 1 tsp | | | Coriander powder | 1.5 tbsp | | | Red chili powder | 1-2 tsp | Kashmiri for color + Guntur for heat | | Turmeric | ½ tsp | | | Garam masala | 1 tsp | | | Fresh coriander | ½ cup (chopped) | Stems + leaves separated | | Ginger juliennes | 2 tbsp | For garnish | | Lemon juice | 1 tbsp | Freshly squeezed |

Special Equipment: Wok (karahi) or heavy-bottomed pan

Step-by-Step Instructions

1. Chicken Prep (5 mins)

Cut chicken into 2.5" pieces (⚠️ bone-in for flavor). Pro Tip: Pat dry with paper towels → ensures searing, not steaming.

2. Tempering Spices (2 mins)

Heat mustard oil in karahi until smoking → cools slightly (removes bitterness). Add cumin seeds → sizzle 10 secs. Add ginger-garlic paste → stir 30 secs until golden.

3. Chicken Sear (5 mins)

Add chicken → sear on HIGH heat 5 mins (no stirring!) until edges brown. Sprinkle turmeric + salt → mix once.

4. Tomato Blast (8 mins)

Add chopped tomatoes, coriander stems, 4 green chilies, coriander powder, red chili powder. CRITICAL: Cook on MAX heat → stir vigorously until tomatoes disintegrate into thick paste (⚠️ no water added!). Oil should separate around edges.

5. Spice Fusion (10 mins)

Reduce heat to medium → cover → cook 10 mins (chicken releases juices). Uncover → crank heat back to HIGH. Add garam masala + lemon juice → stir-fry 2 mins until oil resurfaces.

6. Finish Like a Dhaba (3 mins)

Add:

  • Remaining green chilies
  • Coriander leaves (reserve some for garnish)
  • Ginger juliennes

Stir 60 secs → turn off heat. Rest 5 mins (essential for flavor infusion).

Restaurant Secrets Revealed

  • Tomato Trick: Use slightly unripe tomatoes for tanginess → balances richness.
  • Heat Control:
    • First 10 mins: Volcano heat (caramelizes tomatoes)
    • Middle: Steam tenderize (covered)
    • Finale: Inferno finish (locks flavors)
  • Mustard Oil: Non-negotiable for authentic aroma (substitute: 2 tbsp butter + vegetable oil).
  • Coriander Stems: Chop finely → add early → release earthy depth.

Serving Ritual

Transfer to karahi dish → garnish with:

  • Fresh coriander
  • Ginger juliennes
  • Extra green chilies

Pair With:

  • Garlic naan or rumali roti
  • Onion rings + lemon wedges
  • Mint raita (yogurt with mint + roasted cumin)

"Perfect karahi oil should pool crimson-red at the edges—the spice stain of honor!"

Note: Gravy clings to chicken—never watery!

Pro Variations

| Style | Key Tweaks | | ------------- | ----------------------------------------- | | Peshawari | Add 1 cup yogurt with tomatoes | | Creamy | Finish with ¼ cup cream + 1 tbsp kasuri methi | | Butter Karahi | Swirl in 2 tbsp butter before serving | | Boneless | Reduce cook time by 7 mins |

Storage Tip: Day 2 karahi tastes better! Reheat in wok with splash of water.

Bookmark this recipe—your kitchen just became a 5-star dhaba! 🔥