Chicken Karahi recipe

Ingredients:

• 1 kg bone-in, skin-on chicken: We recommend using thighs. Why? Because drumsticks are for wimps and breasts will dry out faster than your jokes at a family dinner.
• 3 large tomatoes, finely chopped: Don’t be shy with the tomatoes, they add a beautiful tang, like your favourite uncle at a wedding.
• 1 large onion, thinly sliced: Because caramelized onions are the secret weapon of many a delicious dish, kind of like a killer mustache on a superhero.
• Ginger & garlic paste: A thumb-sized knob each should do the trick. Unless you’re going on a first date with a vampire, then maybe lay off the garlic a bit.
• Green chilies: Add as many or as few as you dare! Just remember, with great spice comes great responsibility (and maybe a glass of milk).
• Green coriander, chopped: A handful for garnish. Because presentation matters, even if you’re planning to devour this like a famished wolf.
• Vegetable oil: Enough to coat the pan. Don’t be a villain, drenching everything in oil.

Spices:

• Ground coriander: 1 tablespoon.
• Cumin seeds: 1 teaspoon. These tiny guys pack a punch, so don’t go overboard or you’ll be cumin a lot of regret later.
• Turmeric powder: 1 teaspoon. Adds a gorgeous golden hue, like a trophy for winning the spiciest karahi competition (which we’re totally inventing right now).
• Red chili powder: 1-2 teaspoons, depending on your spice tolerance. Remember, you can always add more heat, but taking it away is like trying to unwrap a gift without ripping the paper. Frustrating!
• Garam masala: 1 teaspoon. This magic blend is like a secret handshake for delicious Pakistani food.
• Salt to taste: Don’t be shy, but don’t overdo it either. You’re the chef, not a salty sea captain!

Now get ready to cook up a karahi that’ll be legendary!

Instructions:

1. Heat oil in your karahi (or a wok, we won’t judge). Add the cumin seeds. If they start popping like popcorn, you’re on the right track. But unlike popcorn, avoid the urge to sing show tunes while dodging flying seeds.

2. Toss in that sliced onion. Let it caramelize until it looks like it’s been lounging on a beach in the Maldives for a week. Golden brown and relaxed, you know?

3. Ginger-garlic paste, enter stage left! Fry it with the onions until your kitchen smells like a fancy spa (because that’s what powerful aromas are all about, right?).

4. Time for the tomatoes! Add them in and cook until they soften and release their inner salsa dancer. Be warned, this might involve some splattering. Just imagine it’s a Bollywood dance sequence, full of dramatic flair.

5. Spice intervention! Throw in all those lovely ground spices (coriander, turmeric, red chili powder) and garam masala. Stir it all together like a mad scientist concocting a flavor potion. Just don’t accidentally add that bottle of laundry detergent next to the stove.

6. Chicken time! Add those glorious bone-in, skin-on pieces and cook them until they’re golden brown on all sides. This isn’t a beauty pageant, so don’t worry about achieving runway-worthy perfection. Just make sure they’re not clucking raw anymore.

7. Pour in some water or chicken stock. Enough to create a luxurious sauce, but not enough to turn your karahi into a swimming pool. You’re not training synchronized swimmers here.

8. Simmer down, simmer: Let this concoction simmer for 20-25 minutes, or until the chicken is cooked through and falling off the bone. This is your “me time” while the magic happens. Catch up on reality TV, fold some laundry, or perfect your award-winning karahi dance moves (because why not?).

9. Finishing touches: Season with salt to taste. Garnish with that handful of chopped coriander. Now, take a moment to admire your creation. You’ve just made a dish that’s as flavorful as a Pakistani bazaar and as hot as a summer in Lahore. High fives all around!

Bonus tip: Serve your karahi with naan bread for scooping up all that delicious sauce. And maybe a glass of milk, just in case your taste buds do the bhangra a little too enthusiastically.