Pakistani Chicken Karahi 🔥🥘🇵🇰 Serves: 4–6 Ingredients * 1 kg boneless chicken * ½ cup oil * 2 tbsp garlic and ginger paste (or freshly crushed garlic and ginger) * 3 green chillies, chopped (optional) * 1 can chopped tomatoes or 3 small fresh tomatoes, chopped * Salt, to taste Spices * 1½ tbsp curry powder (basaar) * 2 tsp cumin (zeera) * 1 tsp garam masala * 1 tsp turmeric * 1 tsp coriander powder * 2 tsp dried fenugreek leaves (methi) * ½ tsp crushed red chilli flakes (optional) To Finish * 2 tbsp Greek yogurt * 1 tbsp tomato purée * 1 bunch fresh coriander, chopped * 3 green chillies, chopped, for garnish Method 1. Heat the oil in a karahi, wok, or large frying pan over medium heat. 2. Wash and drain the chicken well. Add it to the hot oil and fry for 7–10 minutes, stirring occasionally, until the chicken turns white and is lightly sealed on all sides. 3. Add the garlic and ginger paste and the green chillies (if using). Stir for 1 minute, then add the chopped tomatoes, salt, and all the spices. Mix well. 4. Cover with a lid and cook on medium-low heat for about 20 minutes, stirring occasionally and checking to ensure the mixture does not stick. 5. Stir in the Greek yogurt over high heat until fully incorporated. Add the tomato purée, then reduce the heat and simmer for a further 15 minutes, or until the chicken is fully cooked and the sauce has thickened. 6. Add the fresh coriander and chopped green chillies. Cook for another 1–2 minutes on low heat until the oil begins to separate and rise to the surface. 7. Serve hot with naan, chapati, or rice. Enjoy your homemade Pakistani Chicken Karahi! #chickenkarahi #chickencurry #desifood #pakistanifood #fyp - @fuelwithnosheen