This BBQ Creamy Chicken Karahi is a rich and flavourful dish, infused with the essence of various spices, tomatoes, green chilies, and ginger-garlic paste. The addition of Greek yogurt lends a creamy and delicious texture, while the charcoal smoke imparts an authentic BBQ flavour.
Ingredients
Method
A bit of this, a bit of that
- Cooking Oil: 3 tbsp
- Chicken: 1 kg, whole cut into pieces
- Cumin Seeds: 2 tsp
- Green Chilies: 4-5, whole
- Ginger-Garlic Paste: 2 tbsp
- Coriander Seeds Powder: 2 tsp
- Cumin Seeds Powder: 1 tsp
- Salt: To taste
- Red Chili Powder: 1 tsp
- Black Pepper Powder: 1 tsp
- Turmeric Powder: ½ tsp
- Greek Onken Yogurt: 3 tbsp
- Tomatoes: 2 medium-sized, sliced
- For Garnishing:
- Coriander Leaves: Fresh, chopped
- Ginger: Julienne cut
- Charcoal: For smoking (optional)
Step-by-step
- 1 Heat the Oil: In a large Karahi or deep pan, heat 3 tablespoons of cooking oil over medium heat.
- 2 Cook the Chicken: Add the chicken pieces to the pan and fry for 2-3 minutes until they begin to change color.
- 3 Add Initial Spices: Incorporate the cumin seeds, whole green chilies, and ginger-garlic paste. Stir well and cook for another 2-3 minutes on medium heat until fragrant.
- 4 Add Dry Spices: Sprinkle in the coriander seeds powder, cumin seeds powder, salt, red chili powder, black pepper powder, and turmeric powder. Mix thoroughly, ensuring the chicken is well coated. Cook for 3-4 minutes on medium flame.
- 5 Add Onken Greek-Style Natural Set Yogurt: Stir in 3 tablespoons of Greek yogurt, blending it well into the chicken. Cover the pan and allow it to cook on medium flame for 5-7 minutes, stirring occasionally.
- 6 Add Tomatoes: Introduce the sliced tomatoes to the Karahi. Mix well, cover, and continue to cook on medium flame until the tomatoes are soft and fully incorporated.
- 7 Dry the Mixture: Once the tomatoes have softened, continue to cook with the lid on until the excess water evaporates, stirring occasionally to prevent sticking.
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8
Garnish: Garnish the Karahi with fresh chopped coriander leaves and julienne-cut ginger.
- 9 Add Smoke: For the authentic BBQ flavour, place a small piece of burning charcoal in a bowl and place it in the center of the Karahi. Drizzle a few drops of oil over the charcoal and immediately cover the pan with a tight-fitting lid to trap the smoke. Let it infuse for a few minutes before removing the charcoal.
- 10 Serve: Serve the BBQ Creamy Chicken Karahi hot with naan or roti.
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This BBQ Creamy Chicken Karahi is a rich and flavourful dish, infused with the essence of various spices, tomatoes, green chilies, and ginger-garlic paste. The addition of Greek yogurt lends a creamy and delicious texture, while the charcoal smoke imparts an authentic BBQ flavour.
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