Karahi Chicken Recipe

Karahi chicken is a traditional dish mostly prepared in Pakistan and India. 'Karahi' is a kind of a wok in which this dish is created. I love to make it often because of how the fresh flavors of tomoatoes, peppers and onions come together with fragrant spices. It is a recipe which your family and friends will always remember. 

1 Tablespoon Canola oil
2 Green Cardamoms
2 Cloves
1 4inch Cinnamon Stick
1 Pound boneless, skinless chicken breast
2 Tablespoons garlic, minced
1 Green pepper, chopped
1 Red pepper, chopped
1 Medium yellow onion, chopped
1 8oz can tomatoes
1/2 teaspoon chili powder
1 Teaspoon White Jasmine Garam Masala
1 Teaspoon White Jasmine Tandoori Masala
1/2 Teaspoon Turmeric
1/2 Teaspoon salt
Small bunch cilantro, chopped

Heat 1 tablespoon of oil in a deep pan, add cloves and the cinnamon stick, let them sizzle. Add chicken and garlic, saute for about 5 minutes.

Add chopped onions, pepper and tomatoes. Add chili powder, Garam Masala, Tandoori Masala, turmeric, and salt. Gently mix everything together with a slotted spoon. Sprinkle cilantro and cover the pan to simmer for about ten minutes. The sauce will thicken and then it is ready to serve with basmati rice. 

*For a more authentic experience, prior to cooking the chicken - add all the ingredients with spices to a pan.  Once all cooked together blend in a blender for 1-2 minutes.  Add it back to a pan, add the raw chicken to the mix and cook through.

Hearty Chicken

This recipe is one of the heartiest recipes you will ever find. It has everything that you would want on a cold rainy evening or a snowy day. The whole and ground spices come together to create an amazing blend of flavors. The fresh vegetables and garbanzo beans provide the warmth which we all need from time to time. 

2 Tablespoons cooking oil
2 Whole Cloves
1 Black Cardamom pod
1 Green Cardamom pod
1 2inch Cinnamon Stick
1 large onion, chopped
1 Pound boneless, skinless chicken breast - cubed
1 Tablespoon garlic, minced
1 Teaspoon Ground Coriander
1/2 Teaspoon Chili Powder
1 Teaspoon White Jasmine Garam Masala
1/4 Teaspoon Turmeric
1/2 Teaspoon salt
1 8oz can fire-roasted tomatoes
1 Red pepper, thinly sliced strips
1 Zucchini, thinly sliced strips
1 8oz can chickpeas
1 Cup chicken stock
1/2 Cup cilantro

Heat oil in a large skillet; add cloves, cardamoms and cinnamon. Saute 2 minutes. Add onions; fry them 10 minutes or until golden brown. Add chicken and garlic; saute for 5 minutes.

Add coriander, chili powder, garam masala, turmeric and salt; stir well. Add red pepper and zucchini, tomatoes and chickpeas. Add chicken stock, sprinkle fresh cilantro; cover the pan, and simmer about 10 minutes. The sauce will thicken. Serve over rice.

Harissa Chicken

Use the wonderful "Harissa" recipe I showed you earlier to create this wonderful chicken dish with our Garam Masala.  The flavors are exquisite and accompany each other so well that it's just a natural combination! I hope you get a chance to use your Harissa in many environments but definitely try it here and watch these flavors shine.

2 Pounds boneless, skinless chicken breast - cubed
2 Tablespoons Harissa *refer to Harissa recipe
2 Teaspoons Garam Masala
2 Tablespoons garlic, minced
1/2 Teaspoon salt
2 Tablespoons olive oil
2 Whole green cardamoms
4 Whole cloves
1 4inch cinnamon stick
1 Medium yellow onion, chopped
1 Cup cilantro, chopped

Add chicken in a bowl with Garam Masala, garlic and salt. Mix well and set aside. Heat olive oil in a pan, add whole spices. Add chopped onions. Saute the onions until the edges are golden brown.  Add the harissa*. Add the chicken mixture and cook on medium heat. Once the chicken is fully cooked, add chopped cilantro. Serve with basmati rice.

*This is a two part recipe, don't forget to start with the "Harissa" recipe so you can perfect that spice side sauce that accompanies this dish.

Harissa- North African Chili Sauce

Harissa is a spicy, flavorful paste created with chilies and garlic, two of my favorite ingredients. I was introduced to this absolutely delicious concoction when I lived in North Africa, many years ago. I love to just dip my pita bread in it or use it as a chili paste in my chicken/fish recipes. The flavors are bold and outstanding. 

4 Guajillo Whole Chilies
4 De Arbol Whole Chilies
2 teaspoons garlic
1/4 teaspoon kosher salt
1 teaspoon whole cumin
1 Tablespoon olive oil

Soak the chilies in warm water for 30 minutes, pull the tops off and place in a blender with garlic, whole cumin, salt and olive oil. Blend for 3-4 minutes or until a thick paste is created, set aside in an airtight jar. Stays fresh in the refrigerator for a couple of weeks.

This recipe is a perfect pair for the "Harissa Chicken" recipe.  The recipe above shows you how to make this versatile sauce but use the Harissa Chicken recipe to really show off the flavors and create something unforgettable!

Grilled Chicken

This recipe is used numerous times during the summer months. Using yogurt as a marinade is a typical technique in Pakistan and India to tenderize the meats and I have noticed that yogurt also makes a great vehicle for the spices to infuse in the meats, which really helps with the flavors, once the chicken is grilled; no more dry and bland chicken!

4 Boneless, skinless chicken breasts
4 Teaspoons White Jasmine Tandoori Masala
1 Teaspoon salt
1 1/2 Cups plain yogurt
1 Teaspoon garlic, minced
1/2 Teaspoon ginger, minced
1 Cup fresh cilantro

Beat the yogurt in a large bowl so it is smooth, add the Tandoori Masala, salt, garlic, ginger and cilantro. Make slits in the chicken breasts with a sharp knife. Marinate the chicken in the yogurt mixture. Cover and leave in the refrigerator for 2-3 hours. Remove excess marinade from the chicken and place on heated grill. When both sides are done serve with a side salad and rolls.

Garlic Chicken

As you know I love garlic and use it generously in almost all of my recipes. The rich flavor of garlic combined with chili flakes and White Jasmine Tandoori Masala creates an amazing layers of some of my very favorite and rich flavors. It is simple and perfect for a busy weeknight. Just make some Cumin rice on the side and dinner is ready!

1 Pound boneless, skinless chicken breast
1 Tablespoon White Jasmine Tandoori Masala
1/2 Teaspoon salt
2 Tablespoons olive oil
2 Heaped teaspoons garlic, minced
1/2 Teaspoon chili flakes
1/2 Cup chopped red onion
1/2 Cup fresh cilantro, chopped

Add chicken in a bowl, add Tandoori Masala, salt and 1 tablespoon olive oil. Mix well and set aside. Add olive oil to a pan, add garlic. Add chili flakes. Let everything cook for 3-4 minutes on medium heat. Add red onions, stir everything together. Add marinated chicken including the marinade to the pan. Let everything cook for 2-3 minutes. Add chopped cilantro. Serve warm with couscous or basmati rice.


Perfect Basmati Rice

Basmati rice is a staple in Pakistan and India. This rice is known for its fragrant and flavorful nature. If you are learning to cook rice then my suggestion will be to start with Basmati, it is easy and forgiving to cook. With the whole spices and fresh vegetables, this rice comes to life and creates one of the most flavorful side dishes

2 Cups uncooked Basmati rice
1 Tablespoon canola oil (can use olive oil if you prefer)
2 Cloves
1 Green Cardamom
1 4inch Cinnamon Stick
1/2 Cup green onions, chopped
1 Red pepper, chopped
1/2 Cup cilantro, chopped
1/4 Teaspoon Turmeric
Salt to taste

Rinse rice gently and drain the water. Heat oil in a pan, add the cloves, cardamom and cinnamon stick. Let it sizzle for a minute. Add green onions, red pepper and cilantro. sauté for a minute or so. Add rice, salt and turmeric. Add 3 cups of water. Let it come to a boil and then reduce the heat and leave to simmer for 15-20 minutes. Serve with any entree.  

Fiery Pasta

You can only imagine what sort of explosive flavors we can expect by combining two of the most popular cuisines in the world; Mediterranean and Italian. Shallots, garlic combined with Tandoori Masala and ground cumin, in addition, to fresh spinach and tomatoes create an exquisite balance of flavors. 

2 Tablespoons olive oil
1 Teaspoon Whole Cumin
1 Medium shallot, chopped
4 Tablespoons garlic, chopped
2 8oz cans fire roasted tomatoes
3 Teaspoon White Jasmine Tandoori Masala
1/2 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
1 Teaspoon Kosher salt
1 Bunch fresh spinach
1 Teaspoon olive oil
1 Pound ground beef
1 Box Penne Pasta
Salt to taste

Heat the oil in a saucepan, add whole cumin, add the shallot and sauté everything together.       Add garlic and tomatoes. Add all ground spices. Add fresh spinach. Leave everything to cook for 5-7 minutes. In a separate pan, heat up the oil and add the meat. Add ground spices and brown the meat.

Cook the pasta according to the instructions on the box. I usually like to add a tablespoon of olive oil and a pinch of salt to the water.

Add the cooked meat to the tomato and mix well. Add pasta to a large bowl once it is drained. Add the meat and tomato sauce on top. Serve warm.

Fabulous Tilapia

I created this recipe from scratch like many others, however, this is one of my favorites because Tilapia is a very bland fish and I loved the fact that I could make it so much more flavorful. It is always very exciting to achieve that goal. The secret is to take something simple and turn it into something special!

2 Pounds Tilapia filets (or other white fish)
1 Shallot, chopped
4 Fresh colored chili peppers
2 Tablespoons garlic, chopped
2 Tablespoons olive oil
2 Teaspoons White Jasmine Sajji Masala
1 Teaspoon Whole Cumin
1 4inch cinnamon stick
1/2 Teaspoon Kosher Salt

Heat the oven to 400. Add the tilapia filets in a baking dish. Season with salt, set aside. Heat up a pan, add olive oil. Add cumin and cinnamon when the oil is warm. Add the shallots and chili peppers. Stir everything for a minute or so. Add garlic and Sajji masala. Saute everything for a couple of minutes. Add the mixture to the Tilapia in the baking dish and place in the oven for 15-20 minutes. Serve with a salad or couscous.

Garbanzo Bean Cucumber Salad

I love making salads and this is one of my favorites. The fresh combination of tomatoes, cucumbers and lime juice for a dressing is absolutely amazing! This salad is refreshing and I also love to use the leftover salad in a sanwich/pita for lunch the next day. The very simple dressing of salt, olive oil and lime enhance all the fresh flavors to come together. 

1 8oz can garbanzo beans, drained and rinsed
1 Medium red onion, chopped
2 Medium tomatoes
1 Cucumber, chopped
1 Cup green onions
2 Teaspoons lime juice
1/2 Teaspoon salt
1 Tablespoon olive oil

This simple salad is easy yet powerfully flavorful.  My only tip on creation here is to go easy on the dressing by dressing the salad bowl instead of the salad itself.  By adding the olive oil and lime juice to the bowl then mixing everything together your salad will stay crisp and evenly dressed.  If you want some more of that great lime flavor top the sald with more lime before it's served.

Don't forget to upload this beautiful creation onto our Facebook page! I look forward to seeing my recipes on your dining tables.