Delicious Pakistani Kali Mirch Chicken Karahi Recipe 2024

Introduction:

Pakistani Kali Mirch Chicken Karahi Recipe aromatic dish combines the warmth of traditional spices with the succulence of chicken, creating a tantalizing symphony of flavors. Grounded in the culinary heritage of Pakistan, this recipe showcases the aromatic magic of black pepper, locally known as 'Kali Mirch,' perfectly blended with tender chicken pieces. Join us as we unravel the secrets of this beloved dish, inviting you to savor the essence of Pakistani cuisine at its finest.

Pakistani cuisine is renowned for its diverse array of aromatic and flavorful dishes, each reflecting the cultural tapestry of the region. Among these, the Kali Mirch Chicken Karahi stands out as a true embodiment of culinary expertise, passed down through generations.

At the heart of this recipe lies the enigmatic spice - black pepper, known locally as Kali Mirch. Its pungent and earthy flavor profile, coupled with a subtle heat, elevates the dish to a gastronomic delight. The art of using Kali Mirch lies in balance, and this recipe pays homage to the spice by ensuring its presence is felt without overshadowing the other ingredients.

Delight your taste buds with the exquisite charm of Pakistani Kali Mirch Chicken Karahi, a culinary masterpiece that captivates the senses with its rich blend of spices and tender chicken. Rooted in the heart of Pakistani cuisine, this dish showcases the artistry of flavor infusion, bringing together the robust warmth of black pepper, or 'Kali Mirch,' and the succulence of chicken in a traditional karahi.

ABOUT THIS RECIPE

I am excited to share with you the recipe for this kali mirch chicken karahi. I prepared this dish a few weeks ago and both Saptarshi and I were amazed by how delicious it turned out. Despite not being the most visually appealing, this karahi is packed with incredible flavors and remains moist. The recipe itself is quite simple and I adapted it from the Salt'n Pepper Village Cookbook, which has been my go-to for cooking this past year.

Although I had heard of kali mirch chicken karahi before, this was my first attempt at making it. And I must say, it is a dish that I will definitely be making again and again.

DIFFERENCES IN THIS CHICKEN KARAHI

• This chicken karahi stands out from the traditional version as it excludes tomatoes from its ingredients. Instead, the flavor and moisture of the karahi are derived from the chicken being cooked with ginger, onions, and water for 25 minutes, along with a generous amount of black pepper. The ground masalas are added towards the end and the chicken is further softened and coated in the spices through the process of "bhuno" (frying).
• In the recipe, I have utilized ½ cup of oil, which may seem excessive. If you are concerned about the quantity, feel free to use ⅓ or ¼ cup of oil. However, if you desire a more authentic dhaba or roadside karahi taste, I highly recommend using the full ½ cup.
• While chicken with bone enhances the flavor of the karahi, boneless chicken can be substituted. 
• Just keep in mind to modify the cooking time as necessary.
• The addition of yogurt towards the end of the dish adds moisture and thickens the karahi sauce. To prevent curdling, it is advisable to lightly whisk the yogurt to smoothen it, allow it to come to room temperature, and lower the heat of the dish before incorporating it.
• For this recipe, it is best to utilize a large karahi or wok. This facilitates the cooking process, enabling proper frying and coating of the chicken with the masala. Personally, I prefer using the Helen Chan carbon steel wok for my karahis.

Instructions for Preparing the Dish

• Begin by frying crushed garlic: In a wok or karahi, heat oil and add the crushed garlic. Fry it on low heat for approximately 30 seconds or until it becomes fragrant.
• Sear the chicken: Increase the heat to high and add the chicken along with some salt. Sear the chicken until it is no longer pink.
• Bring the chicken to a simmer: Now, add crushed ginger, sliced onion, and half a cup of water to the wok. 

• Lower the heat to a simmer after it comes to a boil. Let it cook uncovered until the chicken becomes tender and most of the water has evaporated. This should take around 25-30 minutes.

• "Bhuno" the chicken with yogurt and ground spices: Add yogurt, cumin powder, coriander powder, and black pepper to the wok. 
• Stir constantly for approximately 5 to 7 minutes over medium heat. This will ensure that the chicken is well-coated in spices and the oil starts to separate from the dish. Once done, remove it from the heat.
•  Garnish and serve: Finally, garnish the dish with julienned ginger, chili, and a pinch of garam masala powder. Your flavorful dish is now ready to be served. Enjoy!

INGREDIENTS

• 1/2 cup of neutral oil (canola/sunflower/vegetable)
• 1 teaspoon of crushed garlic
• 2 pounds (~1 kg) of whole chicken, cut into small parts
• Two teaspoons salt, or more to your taste
• One medium yellow onion, cut into half rings with thin slices
• 2 teaspoons of crushed ginger
• 1 teaspoon of cumin powder
• 2 teaspoons of coriander powder
• 1 tablespoon of black pepper
• 1/2 cup of full-fat yogurt
• 1/8 teaspoon of garam masala powder for garnish (optional)
• 1-inch ginger, julienned for garnish (optional)
• Two thinly sliced bird's eye chilies (optional) as garnish

INSTRUCTIONS

• Add the crushed garlic to the heated oil in a wok or karahi. Fry for 30 seconds or until aromatic over low heat.

• Increase the heat to high and add the chicken and salt. Sear until no longer pink.

• Add the crushed ginger, sliced onion, and 1/2 cup of water. Once it reaches a boiling point, lower the heat and simmer it. Simmer the chicken, uncovered, for 25 to 30 minutes, or until it is cooked and most of the water has gone.

• Stir in the yogurt, cumin powder, coriander powder, and black pepper. For approximately 5 to 7 minutes, or until the chicken is thoroughly coated in spices and the oil starts to separate from the dish, stir the mixture continuously over medium heat.

• Remove from heat. Garnish with julienned ginger, chili, and a pinch of garam masala powder. Serve with roti or naan.

NOTES

Feel free to reduce the amount of oil used. I used a generous 1/2 cup because it gives the dish a closer flavor to the roadside karahi that I love, but it's perfectly fine to use only 1/3 or even 1/4 cup of any neutral oil.

Conclusion

Popular Pakistani meals Kali Mirch Chicken Karahi are made with black pepper, or "kali mirch," and fried in a karahi, a wok-like cooking device, producing a spicy and savory preparation. I suggest visiting food blogs, recipe websites, or forums where people discuss this cuisine and share their cooking experiences to get particular recommendations, recipes, or reviews. You may discover knowledge, advice, and firsthand accounts that assist you in reaching your own judgment or selecting different iterations of the dish.

FAQS:

1. What is Kali Mirch Chicken Karahi?

Kali Mirch Chicken Karahi is a Pakistani dish where chicken is cooked in a wok-like pan called a "karahi" with a generous amount of black pepper (kali mirch), ginger, garlic, and other spices. It's known for its bold and peppery flavor.

2. What are the main ingredients for Kali Mirch Chicken Karahi?

The main ingredients include chicken, black pepper, ginger-garlic paste, tomatoes, green chilies, yogurt, and a blend of spices like cumin, coriander, turmeric, and garam masala.

3. How do I achieve the perfect consistency for the gravy?

The consistency of the gravy can be adjusted by controlling the amount of water added during cooking. Some people prefer a thicker gravy, while others like it with more liquid.

4. Can I make Kali Mirch Chicken Karahi ahead of time?

Yes, you can prepare the masala (spice mixture) in advance and marinate the chicken. When ready to serve, cook the marinated chicken in the karahi for a fresh and flavorful dish.

5. What can I serve with Kali Mirch Chicken Karahi?

It pairs well with naan, roti, or steamed rice. You can also serve it with a side of raita (yogurt with herbs) or a fresh salad.