Easy Chicken Karahi

To make Easy Chicken Karahi, start by heating oil in a pan and adding zeera and coriander seeds until they sputter. Then, add ginger garlic paste and fry for a minute. Next, add the chicken and fry until its color changes. Incorporate chopped tomatoes and all the spices, frying until the tomatoes soften. Mix in yogurt, cover the pan, and cook on low heat until the chicken is tender and the oil separates. Finally, add green chillies, mix, and garnish with coriander leaves.

Yes, Easy Chicken Karahi is suitable for a low-carb diet as it primarily consists of chicken and spices, with yogurt providing a creamy texture without adding significant carbs. Just be mindful of the portion sizes of yogurt if you're strictly monitoring your carb intake.

If you need a substitute for yogurt in Easy Chicken Karahi, you can use sour cream or coconut milk for a dairy-free option. Both alternatives will provide a similar creamy texture and flavor, though the taste may vary slightly.

To store leftover Easy Chicken Karahi, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it for up to 2 months. When reheating, ensure it is heated thoroughly to an internal temperature of 165°F (74°C).

Easy Chicken Karahi pairs wonderfully with naan or roti for a traditional experience. You can also serve it with steamed basmati rice or a fresh salad to balance the flavors. For a complete meal, consider adding a side of raita or pickles for extra zest.