Two Traditional Pakistani Food Recipes

1.       Chicken Karahi

 

Chicken Karahi 

Chicken Karahi is a famous Pakistani and North Indian dish with a rich and tangy taste. It's often prepared in a wok-like pan known as a "karahi." Tender bone-in chicken breasts are cooked with aromatic spices, juicy tomatoes, and spicy green chilies to create a burst of rich flavors. The meal is finished with sour yogurt and the unique scent of dried fenugreek leaves. Chicken Karahi is a genuine delicacy that goes nicely with freshly baked naan or steaming rice, making it a foodie classic.

 

Karahi Recipe

 

Ingredients:

 

• 500g bone-in chicken, chopped into bite-sized pieces

• 3 tablespoons vegetable oil

• 1 big, thinly sliced onion

• 2 chopped tomatoes

• 1 tablespoon ginger-garlic paste

• 1 sliced green chili (adjust to taste)

• 1 teaspoon cumin seeds

• 1 teaspoon red chili powder

• half a teaspoon of turmeric powder

• 1 tablespoon garam masala

• 1/4 cup plain yogurt

• 1 teaspoon dried fenugreek leaves (Kasuri methi)

• Garnish with fresh cilantro leaves and season with salt to taste

 

Instructions:

 

1. heat the vegetable oil over medium heat in a karahi or deep skillet. Allow the cumin seeds to crackle for a few seconds.

2. Add the cut onions and cook until transparent and golden brown.

3. Add the ginger-garlic paste and green chilies and mix well. Cook for another minute, or until the raw scent is gone.

4. Add the chicken pieces to the karahi and heat, tossing regularly, until they turn white on the outside.

5. Combine the diced tomatoes, red chili powder, turmeric powder, and salt in a mixing bowl. Cook until the tomatoes are tender and the oil begins to separate.

6. Reduce the heat to low and add the plain yogurt, stirring constantly to prevent it from curdling.

7. Cook the chicken until it is soft and fully done. If the mixture becomes too dry, you may need to add a little water.

8. Season the chicken with garam masala and dried fenugreek leaves. Stir everything together thoroughly.

9. Garnish with fresh cilantro leaves, if desired.

10. Serve immediately with naan, roti, or steaming rice.

 

2.       Chicken Korma

 

Chicken korma 

Chicken korma is a classic Mughlai meal beloved for its creamy richness and depth of flavor. Succulent chicken chunks are gently cooked in a sumptuous combination of ghee, soft spices, and a delectable almond and cashew paste blend. The inclusion of full-fat cream enhances the velvety texture, resulting in a meal appropriate for special events and treasured reunions. This delectable korma, topped with fresh coriander leaves, is best served with buttery naan or aromatic basmati rice and will make an indelible imprint on your taste buds.

 

Korma Recipe

 

Ingredients:

 

• 1 kilogram of chicken, chopped into bite-sized pieces

• 1 cup whisked plain yogurt

• 2 big coarsely chopped onions

• 2 tablespoons ghee (clarified butter) or vegetable oil

• 1 tablespoon ginger-garlic paste

• 1 cup full-fat cream

• 1 cup water

• 1/2 cup almond and cashew paste (soaked and blended)

• 1 teaspoon cumin seeds

• 4 green cardamom pods

• 4 cloves

• 1-inch cinnamon stick

• 1 bay leaf

• 1 teaspoon ground coriander

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder

• Season with salt to taste

• Garnish with fresh coriander leaves

 

Instructions:

 

1. Melt the ghee or vegetable oil in a big saucepan or heavy-bottomed pan over medium heat. Combine the cumin seeds, green cardamom pods, cloves, cinnamon sticks, and bay leaf in a mixing bowl.

2. Sauté for a minute, or until the scent emerges.

3. Cook, stirring periodically, until the finely chopped onions turn golden brown.

4. Add the ginger-garlic paste and simmer for another minute, or until the raw scent goes away.

5. Cook until the chicken pieces are lightly browned on both sides.

6. Remove from the fire and stir in the yogurt, powdered coriander, turmeric powder, red chili powder, and salt. Stir well and heat for approximately 10 minutes, or until the chicken is partly done.

7. Add the almond-cashew paste and water. Stir everything together, then cover and simmer on low heat until the chicken is soft and thoroughly cooked.

8. Add the cream and garam masala and mix well. Cook for another 5 minutes to allow the flavors to mingle.

9. Garnish with fresh coriander leaves if desired.

10. Serve with naan, paratha, or flavorful basmati rice.

 

Enjoy these flavorful and delicious chicken dishes with your family and friends!