Chicken Karahi with Red Chilli Paste: A Simple Home Method
This is a simple karahi method that uses red chilli paste instead of chilli powder plus separate ginger and garlic. Treat the quantities as a starting point and adjust to your own taste.
What you need
- Chicken, about 1 kg, cut into pieces
- Oil or ghee
- Tomatoes, chopped
- Red chilli paste, start with 2 tablespoons
- Salt, only after tasting (the paste already has pink salt)
- Fresh coriander and green chillies to finish
Method
- Heat the oil in a karahi and add the chicken. Fry on high heat until the colour changes.
- Add the red chilli paste and stir for a minute so it cooks into the oil.
- Add the tomatoes and cook uncovered until they break down and the oil separates.
- Taste, then add salt only if needed. Cook until the chicken is tender, adding a splash of water only if the pan looks dry.
- Finish with coriander and green chillies.
Tips
Our paste contains ginger and garlic, so you may not need extra. Add more paste a spoon at a time if you want it hotter. For more ways to use it, see how to use red chilli paste and our recipes.
You can order the 490g jar from the shop, with delivery across Pakistan.