I’ll bet you’re having a hard time thinking up something. It’s no secret these things all enhance the awesome-factor of pretty much anything you’re cooking - and curries are no exception to this. Take this Malai Boneless Chicken Karahi, for example. I’ve taken the traditional Chicken Karahi dish and made it the way we all love, with the very flavours we all adore and then finished it up with a hearty amount of double cream. What does this do? This fills every bite with the very same flavours we desire, along with a moreish, rich bite to it. Every bite tastes like a creamy dream, I tell you. To pair with the creamy, tomato based sauce, instead of using bone-in chicken or pieces of chicken breast, I used boneless chunks of chicken thigh. Chicken thigh is fattier, juicer and much more tender than chicken breast - I’m actually not a fan of chicken breast at all due to how tough and rubbery it is. Chicken thigh releases its juices during the cooking process, which leads to a deeply, beautifully flavoured curry which literally melts in your mouth - something chicken breast can’t really do even with extended marination times and slow cooking. My final words before I give you the recipe - my Father is an expert at Karahis and he always tells me what with chicken Karahis, you must work fast. Have all the ingredients chopped up beforehand if you can, and cook the entire thing on high heat. Stirring constantly is imperative, otherwise you risk burning the curry or having it catch to the pan. Skimp on half the oil if you must, but I wouldn’t recommend it as a Karahi dish isn’t truly a Karahi dish without its oil. Enjoy, with lots of naan and love x PS: Double cream is known as heavy whipping cream in the US and Canada, and thickened cream in Australia.
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