Frontier Chicken Karahi with Cooling Cucumber Raita

Name: Frontier Chicken Karahi with Cooling Cucumber Raita
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Pakistani
Ingredients: 3 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 0.5 cup olive oil; 2 yellow onions (medium, thinly sliced); 4 Roma tomatoes (large, chopped); 0.25 cup fresh ginger (minced); 6 clove garlic (minced); 2 green chilis (fresh, deseeded and chopped); 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1.25 teaspoon salt; 0.5 teaspoon garam masala; 0.5 cup fresh cilantro (chopped); 2 pound garlic naan bread; 2 cup plain whole milk yogurt; 1 cucumber (large, peeled and grated); 0.25 teaspoon ground cumin; 0.125 teaspoon black pepper

A classic Pakistani chicken dish cooked in a rich, spicy tomato-ginger gravy, traditionally made in a wok (karahi). Served with aromatic garlic naan and a refreshing cucumber yogurt raita.

Prep: 30 min
Cook: 55 min
Total: 1 hr 25 min
Servings: 8
Cuisine: Pakistani
Difficulty: Easy

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

3 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
0.5 cup olive oil
2 yellow onions (medium, thinly sliced)
4 Roma tomatoes (large, chopped)
0.25 cup fresh ginger (minced)
6 clove garlic (minced)
2 green chilis (fresh, deseeded and chopped)
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric powder
1 teaspoon red chili powder
1.25 teaspoon salt
0.5 teaspoon garam masala
0.5 cup fresh cilantro (chopped)
2 pound garlic naan bread
2 cup plain whole milk yogurt
1 cucumber (large, peeled and grated)
0.25 teaspoon ground cumin
0.125 teaspoon black pepper

Instructions

Heat 1/4 cup olive oil in a large wok or heavy-bottomed pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 8-10 minutes. Remove chicken from the pot and set aside.
Add the remaining 1/4 cup olive oil to the pot, then add the thinly sliced yellow onions. Sauté for 8-10 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot.
Add the chopped Roma tomatoes, minced fresh ginger, minced garlic, and chopped green chilies to the pot. Cook for 5-7 minutes, stirring occasionally, until tomatoes soften and start to break down.
Stir in the ground coriander, ground cumin, turmeric powder, red chili powder, and 1 teaspoon salt. Cook for 2 minutes, stirring constantly, until the spices are fragrant.
Return the browned chicken to the pot. Stir well to coat the chicken in the spice mixture. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the chicken is tender and cooked through.
Stir in the 1/2 teaspoon garam masala. Continue to simmer, uncovered, for another 5 minutes to allow the sauce to thicken slightly. Garnish with fresh cilantro before serving.
While the karahi simmers, prepare the cucumber raita: In a medium bowl, combine the plain whole milk yogurt, grated cucumber, 1/4 teaspoon ground cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well and refrigerate until serving.
Just before serving, warm the store-bought garlic naan bread according to package instructions, typically in a preheated oven or on a griddle.

Notes

Adjust the amount of green chilies and red chili powder to your preferred spice level. For a richer flavor, you can cook the karahi in a cast-iron wok or karahi if available.

Nutrition (per serving)

Calories: 758
Protein: 52 g
Carbohydrates: 64.4 g
Fat: 34.7 g
Fiber: 3.3 g
Sodium: 1369 mg
Saturated Fat: 7.4 g
Sugar: 9.5 g
Cholesterol: 164 mg