Name: Pakistani Chicken Karahi
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Sunflower oil - ½ cup; Whole chicken, giblets discarded, cut into 12 pieces - 1 (3 pound); Water - ¼ cup; Ground cumin - 2 teaspoons; Salt - 1 ½ teaspoons; Ginger and garlic paste - 1 ½ teaspoons; Red chile powder - ½ teaspoon; Ground turmeric - ¼ teaspoon; Ripe tomatoes, roughly chopped - 6; Green chile peppers, finely chopped, or more to taste - 4; Fresh cilantro leaves, finely chopped - 1 bunch

Ingredients for - Pakistani Chicken Karahi

1. Sunflower oil ½ cup

2. Whole chicken, giblets discarded, cut into 12 pieces 1 (3 pound)

3. Water ¼ cup

4. Ground cumin 2 teaspoons

5. Salt 1 ½ teaspoons

6. Ginger and garlic paste 1 ½ teaspoons

7. Red chile powder ½ teaspoon

8. Ground turmeric ¼ teaspoon

9. Ripe tomatoes, roughly chopped 6

10. Green chile peppers, finely chopped, or more to taste 4

11. Fresh cilantro leaves, finely chopped 1 bunch

How to cook deliciously - Pakistani Chicken Karahi

1 . Stage

Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.

2 . Stage

Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

3 . Stage

Sprinkle cilantro leaves over chicken and cook until leaves look slightly wilted, about 30 seconds.