Rise and shine, lovelies! How did the weekend go? My kids are busy with school tests and you know what the school is doing?? Tests on Saturdays too…. Imagine! What could be more torturous then waking up early on a weekend? There is no humanity left in this cruel world. *Sigh*
Two weeks ago I posted Karahi Gosht Masala recipe and said a recipe would follow using this homemade masala mix and here we are. I am not aware of the story behind the name Shinwari in this karahi recipe and if you know something please do enlighten me. All I know is the fact that Shinwari is a tribe in Khyber Pukhtoonkhwa, Pakistan. So may be this recipe is originated from there.
Karahi chicken/mutton/beef means meat cooked in a wok. Simple. Usually it is a one-pot kinda dish. Ingredients, proportions, cuts of meat and serving style varies which gives each karahi it’s unique name. Almost all restaurants serving desi food have this style of karahi in their menu for sure. Just like most restaurant style dishes, chicken is cooked/shallow fried in a wok. This way the meat is half done and can be used in different recipes plus half frying cooks the outer part of the meat, sealing all the juices inside which keeps the meat tender and moist. Whole blanched tomatoes are used in Shinwari karahi which gives a different texture to the gravy. Besides home made karahi masala mix there is only salt for seasoning. Shall we begin?
Another aromatic and finger licking karahi from rich cuisine of Pakistan.
- 1 cup cooking oil
- 1 kg chicken, cut in to 16 pieces
- 500 gm whole tomatoes, blanched and peeled
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp salt
- 2 tbsp karahi masala (recipe posted on the blog)
- 6 medium whole green chillies
Heat cooking oil in a wok. Add chicken pieces and fry on medium high flame for about 7-8 minutes.
Add in blanched and peeled tomatoes. Do not cut, add as whole.
Add in ginger paste, garlic paste, salt and karahi masala.
Reduce the flame to medium and cook for about 5 minutes, uncovered. Tomatoes will release the water. Let the water evaporate a little. Add whole green chillies.
Cover the wok, reduce the flame to low and let simmer for about 10 minutes.
Switch the flame off. Do not take the lid off for 5 minutes. This will settle all the aroma and flavor inside the wok and will keep the chicken moist.
Dish out, garnish with ginger slices. Serve with naan or roti or steamed rice.