Chicken Karahi

To make Chicken Karahi, start by heating oil or ghee in a deep pan over medium-high heat. Fry the chicken pieces until lightly browned, then set them aside. In the same pan, sauté chopped onions until golden brown, followed by minced garlic and grated ginger. Add blended or chopped tomatoes along with spices and cook until the oil separates. Gradually stir in whisked yogurt, return the chicken, and add water. Cover and cook for about 20 minutes, stirring occasionally, until the gravy thickens. Finally, add garam masala and lemon juice for extra flavor.

Chicken Karahi can be adapted for various dietary preferences. It is naturally gluten-free and can be made dairy-free by substituting yogurt with coconut yogurt or a dairy-free alternative. For those following a low-carb diet, you can serve it with cauliflower rice instead of traditional rice or naan.

If you don't have certain ingredients on hand, you can make substitutions in Chicken Karahi. For instance, if you can't find green chilies, you can omit them or use red chili flakes for heat. Instead of bone-in chicken, boneless chicken thighs or breasts can be used. If you don't have fresh cilantro, parsley can be a good alternative for garnish.

To store leftover Chicken Karahi, let it cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When reheating, ensure it is heated thoroughly to an internal temperature of 165°F.

Chicken Karahi pairs wonderfully with various side dishes. You can serve it with steamed basmati rice, naan, or roti to soak up the flavorful gravy. Additionally, a side of cucumber raita or a fresh salad can complement the spices and enhance the meal experience.