Karahi Murgh (Wok Seared Chicken with Whole Spices)

This very special chicken is simply delicious and unlike anything you might have tried before. It uses an array of Indian spices with a common ingredient like chicken.  You will be drawn to this mouth-watering dish by its fragrant aromas long before you taste it.

This recipe was actually shared with our family by one of my husband’s childhood friends.  My husband, who is actually not a big fan of chicken, loves it when I cook it this way as the whole spices add complex layers of flavor to the meat.

This is also a great dish that can be used for entertaining as it is very popular among our friends.

If you’ve run out of ways to make chicken, try this one and you will be pleased.

Method for Preparation

1. Slice the onions and boil them in a half cup of water for fifteen minutes. Drain the water and let cool.
2. Grind them to a fine paste in the blender and mix well with 1 cup of yogurt.
3. Heat oil in a heavy bottomed pot and add all the whole spices. Fry them till they change their color and give off aroma.
4. Add the yogurt onion paste and cook it on medium flame until golden brown. This will take about 15 to 20 minutes.
5. Stir in the turmeric, red chili powder, and paprika and cook for five minutes.
6. Lower the flame to low and add chicken pieces. Add in the salt at this point.
7. Let it cook uncovered for 20 minutes stirring occasionally.  The chicken will be tender and will leave a layer of oil.
8. Beat the rest of the yogurt (1/2 cup) with a fork and add to the chicken.
9. Raise the flame back to medium and cook for 5 to 7 minutes.

Serve hot garnished with chopped coriander with naan or roti.