Murgh Karahi

Karahi means wok and Murgh means chicken. The curry itself is cooked in a wok on an open flame and is usually served with naan or kulcha(naan with sesame seeds). Every city and region has its own rendition of Murgh Karahi, also known as Karachi Chicken. Today I am going to share my mom's Karahi Chicken recipe.

I highly recommend making this curry in a wok instead of a regular pot. If you don't have a wok, don't worry, you can use whatever pot you have and I am sure it will turns out great! Ingredients

• 1 onion

• 5 tomatoes

• 3 green chilies

• 4 garlic cloves

• 2 tbsp julienned ginger

• 1 cup yogurt

• ¼ cup heavy cream

• ¼ cup oil

• Salt to taste

• 2 tbsp Kashmiri chili powder

• 2 tbsp cumin powder

• 2 tbsp coriander powder

• 1 tbsp garam masala

• 2 tbsp lemon juice

• 1 bunch of fresh cilantro

• 2 lbs chicken (bone-in, if possible)

Directions

• Blend onion and garlic cloves in a blender and set aside

• Make little cuts on the chicken meat and marinate it with onion & garlic paste, yogurt, salt, red chili, cumin, coriander, garam masala for at least an hour

• Heat oil in a wok and fry the marinated chicken until the outside is cooked

• Add tomatoes and cover the wok with the lid until the tomatoes cook in steam and the tomato skin begins to separate

• Remove tomato skin and cook the chicken until oil begins to separate

• Add green chilies at this point

• Once the moisture has evaporated and oil has surfaced to the top, add heavy cream and sauté for 2 minutes

• Remove the wok from heat and squeeze fresh lemon juice on top

• Serve with julienned ginger and fresh cilantro