Chicken karahi, also known as chicken kadahi, is a chicken dish from South Asia, called gosht karahi or gosht kadahi when made with goat or lamb instead. It is prepared in a karahi pan and takes between 30 and 50 minutes to cook, with ginger, garlic, tomatoes, green chili, and coriander key to its flavor; what distinguishes it from other regional curries is that it is traditionally cooked without onions in the base, using only tomatoes, ginger, and garlic, and it is usually served with naan, roti, or rice. The dish is common in North Indian and Pakistani cuisine.
Facts
Partially Attested
Origin RegionSource documents the karahi vessel and its Sanskrit-Prakrit name and use across South Asia, not the dish's own origin. Classification
Dietary SuitabilityContains Meat or Poultry 1 Sources
1. Karahi - Wikipedia
Etymology and use
Karahi or kadahi comes from the Prakrit word kataha, which is mentioned in texts like the Ramayana and Sushruta Samhita, and derives from Sanskrit kataha
entity record, Name (dietary-suitability)
Name: Chicken Karahi
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