Highway Karahi Recipe (2024)

FAQs

Is Karahi Indian or Pakistani? ›

This dish is one of the hallmarks of North Indian and Pakistani cuisine.

Dish description

The Karahi curry is a spicy dish and is a particular favourite in Northern India and Pakistan. It is related to the Balti and both are stir fried dishes.

Kadai Masala is a blend of spices that is unique to Chicken Kadai. It's what gives the dish its distinct flavor and aroma. The masala combines whole and ground spices, including cumin, coriander, fennel, black peppercorns, cardamom, and cinnamon. The spices are dry roasted and then ground together to create the masala.

Kadai chicken is a simple, spicy dish and is traditionally made in a cast iron wok, but you can use a dutch oven or large saute pan instead. Kadai (or Karahi) just means “wok” – therefore, Kadai Chicken translates to Wok Chicken.

Karahi gosht (Urdu: کڑاہی گوشت) is perhaps one of the most loved and recognized dishes from Northern Pakistan.

Pakistan may not be as old a country as some of its neighbours, but when it comes to cuisine, it has plenty of history and, as a result, some of the richest flavours. Often considered to be the national dish of Pakistan, Nihari is one dish that has benefited from multiple influences and staked a claim as a staple.

If too much liquid or broth is added to a curry, it will become runny and thin. It may also be thin if the cooking temperature is too low for it to cook, or if the cooking time is too short, thereby preventing the sauce from being reduced.

Karahi curry is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. 'Karahi' is the Hindi name for the pot but they're also known as a kadai, korai or kadhi and are used for shallow or deep frying or to slow cook curries throughout India, Pakistan and Bangladesh.

[1] (similar in shape to a wok but with a flat base) that originated in the Indian subcontinent . It is used in Pakistani , Indian , Afghan , Bangladeshi , and Nepalese cuisines . Traditionally press-formed from mild steel sheet or made of wrought iron, karahi look like woks with steeper sides.

The kadai is a deep, circular, and flat-bottomed cooking pan made of various materials like cast iron, stainless steel, or copper. It typically has two looped handles on either side for easy handling. The word "karahi" or "kadahi" refers to the utensil itself as well as the dishes prepared in it.

What is the price of Karai in India? ›

Raja Brand Oval Aluminium Karai, Capacity: 5 L, Size: 18 Inch at Rs 265/kg in Howrah.

Material and Durability: Choose a kadai made from durable materials like stainless steel or cast iron for long-lasting performance. Heat Conductivity: Opt for kadais with good heat conductivity to ensure even cooking.

Kadai chicken usually has a slightly dry texture, as the heat of the wok helps evaporate excess liquid and create a slightly crispy outer layer on the chicken. On the other hand, chicken curry has a softer texture due to the longer cooking time and the sauce in which it is cooked.

The origins of karahi curry can be traced back to the region of Punjab, which spans across both India and Pakistan. Punjab has a rich culinary heritage, and karahi curry is believed to have originated in this region.

Karahi dishes

Prepared in a reduced tomato and green-chilli base with ghee, a karahi is a popular late-night meal in Indian and Pakistani cuisine, usually ordered by the kilogram or half/full karahis and consumed with naan. An inverted karahi is used to cook rumali rotis.

Whilst Pakistani and Indian foods are prepared and cooked similarly, typically Indians consume more vegetables and a wider range of herbs and spices. Whereas Pakistanis consume more protein through their heavily meat-based diet, however side dishes tend to be potato, bread or vegetable based.

Karahi curry is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. 'Karahi' is the Hindi name for the pot but they're also known as a kadai, korai or kadhi and are used for shallow or deep frying or to slow cook curries throughout India, Pakistan and Bangladesh.