Black Pepper and Lemongrass Chicken Karahi
A simple twist on a classic Pakistani karahi. Traditionally, lemongrass isn’t used, but it adds a light, fresh flavour that works beautifully here. For extra depth, you can use bone-in chicken, just allow for a slightly longer cooking time.
Ingredients
- 1 Tbsp cumin seeds
- 2 Tbsp whole black pepper
- 3 Tomatoes, sliced or chopped
- 200ml Water
- Salt, to taste
- 800g Chicken thighs, cut into bite-sized pieces
- 1 Tbsp ginger garlic paste
- 4 Tbsp vegetable oil
- 150g Full-fat Greek yoghurt
- 100ml Water
- 2 Stalks lemongrass, finely chopped
- 4 Green chillies, finely sliced to serve (Optional)
Step 1
Place the cumin seeds and black pepper in a dry pan over medium heat. Toast for a few minutes until fragrant, then remove and crush using a pestle and mortar.
Step 2
Add the tomatoes to a pan with 200ml of water and 1 teaspoon of salt. Cover and bring to a boil, then cook on high heat for about 5 minutes until softened.
Step 3
Add the chicken, ginger garlic paste, crushed spices, and vegetable oil. Stir well, bring to a simmer, and cook on high heat for 5–8 minutes.
Step 4
In a separate bowl, whisk the yoghurt with 100ml of water until smooth. Pour this into the pan and continue cooking on high heat, uncovered, stirring regularly until the sauce thickens.
Step 5
Meanwhile, bash the lemongrass hard with the back of a knife. Add it to the curry and mix well.
Step 6
Taste and adjust seasoning if needed, then finish with the sliced green chillies.
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1 comment
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So good!
1 comment
Lewis
So good!