Quick Chicken Karahi (Spicy Chicken and Tomatoes With Chiles) Recipe (2024)

Substitution for Kashmiri pepper: Came across this online "the closest you can get to replicating the taste of the Kashmiri pepper is by combining either smoked or simple paprika with a little bit of cayenne. The paprika is very similar to the Kashmiri Chili in terms of taste while the cayenne pepper serves to add the spice."

Penzy's suggests that Dundicut peppers are similar to scotch bonnet in heat and flavor

I think it means cut the chili down the green (or red) part-leaving the top, where the stem would attach, uncut. I suspect that this is so it can be opened up to release its flavor but can be more easily removed (or saved for others) later since it is left in one piece. I'm taking a guess here but have seen a similar method in other recipies.

I'm from Pakistan and this was one of the best chicken karahi's I've had! I just used chicken legs which made it extra delicious.

This was one of the most delicious dishes I have ever made! The only modification I made was to marinate the chicken pieces in the garlic & ginger paste, chopped chiles and half the salt for like half an hour before cooking. Otherwise made it as written. Served it with some basmati rice and some chapati we picked up from a local restaurant. This is going in the regular rotation for sure.

Every recipe I've made for karahi has the meat marinated in yogurt, garlic, and ginger pastes first, then cooked. Adds a lot of complexity to the dish.

Three Dundicut peppers (or 1 teaspoon of red-pepper flakes) plus 5 Thai chilis add up to a fair amount of heat. Rather than buy yet another type of chili pepper, I'll probably use a drop or two of habanero sauce and the Thai chilis that are in my freezer waiting for the appropriate recipe. I'll marinate the chicken in the grated fresh spices, chilis and dry spices before stir frying. I usually add a bit of flour or corn starch to yogurt before adding it to a hot pan so that it doesn't separate.

Bread looks like thepla-an Indian flat bread made with whole wheat/chickpea flour. Am Indian. We use Kashmiri chili powder for color without much heat ie Kerala red fish curry. Unsmoked paprika works (Penzey's half sharp is great). Chili components are interchangeable. We use Thai peppers mostly along with dried red chilis or whatever is on hand. Split fresh chilis from the stem. Chopped means more heat throughout from seeds. Start w/less-more heat can always be added later, like salt.

i agree with steve - with other peppers (like habanero or scotch bonnet for instance) you would cut an X in the bottom, so that some flavor and spice can be released but you avoid chopping it up which would make a dish overly spicy. since thai chilis are very narrow, you can accomplish the same by simply cutting a slit through the pepper but leaving the stem end intact.

I think she means stems, so that the chili isn’t split in two.

Pretty sure that they mean the stem.

I'd use Kashmiri chiles: they're red, dried, round and, almost certainly, what the original cooks would use. I'd certainly NOT use scotch bonnets/habanero: the heat levels and typically fruity flavours would be totally at odds with the rest of the recipe. Use of slit fresh chillis is found a lot in Kashmiri cooking, occasionally filled with extra spices and lemon juice as in Achar Gosht (meat cooked in pickling spices). They stop the dish getting extra hot but can be eaten whole if you like them

Marinate the 2 lbs of chicken with garlic (18 g) and ginger (12 g) paste and 1/4 cup of buttermilk per pound of chicken thighs. Add half the salt in the marinade. Cook 10 minutes with onion and 5 minutes with jalapeño. Add the chicken with the marinade. Add 28 oz tomatoes purer with immersion blender

Five tomatoes is too much, use four instead to have a more rounded flavor.

So so good. Cleaning out the fridge before the holidays so working with what I’ve got. I am adding this to the rotation and sending it to everyone I know. Notable changes: red pepper flakes; paprika/chili powder instead of Kashmiri chili; and 2 Serranos 1/2 green bell pepper in place of Thai chilis. I also marinated chicken in yogurt/garlic/ginger while I chopped up everything else. Served with warm pita. Yummmmmm

This was an amazing dish. Definitely use ghee - I was concerned with the amount of it but it was right on. I substituted the dried Dundicut peppers with some spicy dried peppers that I had already. A little more yogurt for me. Spicy-ness landed in my family’s stomachs and warmed us all. We loved it. Great recipe.

Loved it! Brilliant! Even with regular chili powder and Thai chilis

My husband and I really enjoyed this. I used the teaspoon of red pepper flake instead of dundicut. I also cut up two red Thai chilis to put in with ginger and garlic. I did not use anymore in the recipe. This was a nice pleasant amount of heat. I have dried red chilis and will add 2-3 next time instead of the flakes. Definitely going in the rotation.

Used 1/2 jalapeño and 1 poblano. Could have used 2 poblanos and the whole jalapeño. Use 7 or 8 tomatoes next time and up the other non chicken stuff accordingly. Maybe canned tomatoes? I used smoked paprika and cayenne for the dried peppers

I haven’t made this, but anything that has this many ingredients can’t be quick.

What is the spice level here? Does the recipe come up super spicy or medium? I have a very mild palette...

Made this, followed the recipe closely but bloomed the spices first - turned out incredible and even got a nod of approval from my (very traditional!) Pakistani mother.

How to prepare this dish with Tofu instead chicken?

Carrie, that’s a lot of cooking. I’m impressed.

I don't see tomatoes listed as an ingredient--help!

Whoops, sorry there it is--5 plum tomatoes.

Seriously this is incredibly delicious. Definitely will make it again!