I’ve adapted this recipe from my mom and made it even better! Moudi and I love our karahi chicken more on the saucy side so if you want it on the drier more BBQ style version of karahi then you can totally omit the water or add in a super small amount. This is super fast and easy to make and the cilantro and ginger garnish is a total must! It really adds a depth of flavor that would be lost without it.

Ingredients:

• 1 whole chicken cut into 16 pieces
• 4 tsp salt
• 2 tbsp minced garlic
• 1 tbsp ginger paste
• 2 cups diced onions
• 2 cups diced tomatoes
• Foodjabi x Lazeez Asian Cuisine Karahi spice blend
• 1 tbsp minced Serrano peppers (optional: if you want it to be spicy)
• handful of chopped cilantro
• Garnish with chopped cilantro, and julienned ginger

Directions:

1. Par boil the chicken. This is done by adding 4 tsp of salt into a large pot of water and bringing it up to a boil. Add in your chicken and boil for 5 min or until you see this gray foam start to form on top. These are all the impurities from the chicken and will take away the gaminess some chicken and meats have (that certain smell to them if you know what I mean)
2. Remove the chicken and rinse and drain well.
3. In a large pot add garlic, ginger and sauté for 30 seconds.
4. Next add tomatoes and onions and mix well. Sauté for 5 minutes.
5. Add in Foodjabi x Lazeez Asian Cuisine Karahi spice blend and mix well.
6. Add in the parboiled chicken and coat chicken in the sauce and spices and sauté for about 5 minutes on medium high heat. If you want to keep the karahi on the drier side, cook with the tomatoes and onions until the chicken is thoroughly cooked. (You can add a few tbsp of water to prevent burning)
7. To make it more saucey, add in 2 cups of water, mix well, cover with a lid, lower the heat to a simmer and cook for 10 minutes.
8. Remove the chicken and cook down the sauce on medium high heat for about 5-10 minutes.
9. Add in Serrano peppers, cilantro and mix well.
10. Add the chicken back in and mix well.
11. Garnish with more cilantro and julienned ginger. Enjoy hot with naan!