Murgh Karahi with Garlic Naan and Kachumber Salad

Name: Murgh Karahi with Garlic Naan and Kachumber Salad
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 5 servings
Cuisine: Pakistani
Ingredients: 2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 0.5 cup vegetable oil; 2 yellow onions (large, thinly sliced); 1 tablespoon ginger paste; 1 tablespoon garlic paste; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 0.5 teaspoon turmeric powder; 1 teaspoon red chili powder; 0.5 teaspoon garam masala powder; 1.5 pound Roma tomato (diced); 0.75 cup water; 1 teaspoon salt (plus more to taste); 0.5 teaspoon black pepper; 0.25 cup fresh cilantro (chopped); 2 green chilis (sliced); 5 piece naan bread; 2 clove garlic (minced); 1 tablespoon olive oil; 2 cucumbers (large, diced); 1 red onion (large, finely diced); 2 Roma tomatoes (medium, seeded and diced); 0.25 cup fresh mint (chopped); 2 tablespoon lemon juice

A robust and spicy Pakistani chicken curry cooked in a wok-like karahi, balanced by fluffy garlic naan and a refreshing salad.

Prep: 25 min
Cook: 40 min
Total: 1 hr 5 min
Servings: 5
Cuisine: Pakistani
Difficulty: Easy

Dietary

Kosher
Nut-Free
Egg-Free
Dairy-Free
High-Protein

Ingredients

2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
0.5 cup vegetable oil
2 yellow onions (large, thinly sliced)
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
0.5 teaspoon turmeric powder
1 teaspoon red chili powder
0.5 teaspoon garam masala powder
1.5 pound Roma tomato (diced)
0.75 cup water
1 teaspoon salt (plus more to taste)
0.5 teaspoon black pepper
0.25 cup fresh cilantro (chopped)
2 green chilis (sliced)
5 piece naan bread
2 clove garlic (minced)
1 tablespoon olive oil
2 cucumbers (large, diced)
1 red onion (large, finely diced)
2 Roma tomatoes (medium, seeded and diced)
0.25 cup fresh mint (chopped)
2 tablespoon lemon juice

Instructions

Heat 1/2 cup vegetable oil in a large pot or karahi over medium-high heat. Add the sliced yellow onions and sauté for 8-10 minutes until golden brown. Remove half of the fried onions with a slotted spoon and set aside for garnish.
Add the chicken pieces to the remaining onions in the pot and cook for 5-7 minutes until the chicken is browned on all sides.
Stir in the ginger paste and garlic paste and cook for 2 minutes until fragrant.
Add the cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala powder. Stir well to coat the chicken and cook for 2-3 minutes, adding a splash of water if spices start to stick.
Add the diced Roma tomatoes and 3/4 cup water to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is tender and sauce has thickened. Stir occasionally.
Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in 1/4 cup chopped fresh cilantro and fresh green chilies.
For the Garlic Naan: Preheat oven to 400°F. In a small bowl, combine the minced garlic with 1 tablespoon olive oil. Brush the naan bread with the garlic oil mixture. Bake the naan for 2-3 minutes or heat in a dry skillet until warm and lightly crispy.
For the Kachumber Salad: In a medium bowl, combine the diced cucumbers, finely diced red onion, seeded and diced Roma tomatoes, and chopped fresh mint.
Dress the salad with 2 tablespoons lemon juice, season with salt and pepper to taste, and toss gently.
Serve the Murgh Karahi hot, garnished with reserved fried onions and more fresh cilantro, alongside the warm Garlic Naan and refreshing Kachumber Salad.

Notes

Chicken Karahi often improves in flavor if allowed to rest for a few minutes before serving. You can adjust the amount of green chilies to your preferred spice level.

Nutrition (per serving)

Calories: 680
Protein: 45.2 g
Carbohydrates: 54.1 g
Fat: 33.5 g
Fiber: 7.3 g
Sodium: 1200 mg
Saturated Fat: 6.8 g
Sugar: 7.1 g
Cholesterol: 135 mg