Chicken Karahi is the 35 minute curry you won't regret

[@kaix6023]

Yay you made a KZbin channel! I’m Honestly so glad you did, it’s much more detailed and more of your personality is coming through which is awesome. Oh and I’ll deffo be making this IA!

[@whatinthechef]

Thank you, I appreciate that

[@KritchieXX]

Tasty recipe, love it! Just a quick note on tinned tomatoes - because San Marzano tomatoes are under a European protected designation of origin, aka D.O.P., any tinned product containing these tomatoes are under strict guidelines and regulations so typically will only ever have 2 ingredients: Whole Peeled San Marzano Tomatoes, San Marzano Tomato Juice. This means there's no Acidity Regulator or any other junk in there! The reason companies use Acidity Regulators in tinned tomatoes is because they make their products with a variety of different tomatoes that are sold to them cheaply in bulk because they aren't suitable for sale fresh to supermarkets, so they need to balance out the different acidity levels across all the different tomatoes they are putting in the tin. Because San Marzano tomatoes are sold under D.O.P., they can only put one type of tomato in the tin (San Marzano obviously), and each tomato has to be of a certain quality standard for it to be put in the tin. This obviously makes the San Marzano tomatoes more expensive than regular supermarket tinned tomatoes, but understanding all of this has allowed me to always have access to good quality tomatoes for all my soups, stews, and curries no matter the seasonality, quality, or price of good fresh tomatoes in my country. Seems stupid to write this all out on a KZbin comment, but this "hack" has benefitted me greatly over the years and thought someone out there might also benefit if they ever read this. Much love and happy cooking!

[@kategold16]

I didn't know this, thank you!

[@juliefaulkner5497]

Really good tip, the fresh tomatoes around here are tasteless anyway, will buy some, I love tomatoes, would grow my own but only have a shady balcony.

[@bilalmalik5002]

I wondered why they cost 3 times as much, now I'll have to try to see if its worth

[@Ray_beers]

This makes so much sense, thanks for enlightening me

[@aileenduncan1317]

Thanks for the info.

[@janeelwine6860]

I made this last night and it was really delicious. I loved the simplicity and easy to follow steps and the results were amazing. I’ve been cooking for over fifty years and sometimes I find when making a curry it can be time consuming and every spice needs to be dry fried and then blitzed to a powder etc. I was delighted at how much easier and faster you made this with unfailing results. Thanks for the tips at the end, very helpful addition. Your microphone cracks me up as does your sense of humour. Now that I’ve found your channel I can look forward to making more curries without the worries. Many thanks 🙏

[@whatinthechef]

Thank you for the kind message, I really appreciate it. Glad the video has helped!! That’s the aim, to make it as easy as possible to follow. Cooking curries shouldn’t be hard at all.

[@lb6110]

The slippers!......🤣🤣 They're Priceless (Adorable)

[@Citizen.Of.The.Internet]

Yes! did you see them too?😂

[@corazony.figueroa4631]

I noticed that as well, so cool

[@nawaz8855]

Those slippers from primark 😂👍❤️

[@suejames3208]

@@nawaz8855 They are excellent!

[@jimmyskyblue6057]

Love the slippers bro 😆👍

[@SwagimirPutin]

Fuck I didn't even see them. Hahahahahaha

[@susanpage3805]

@7.53😂​@@SwagimirPutin

[@PaulHere1953]

They’re his real feet. Too many years next to a hot oven. 😂😂😂

[@sureshnambiar1974]

Made this today. Since tomatoes not as juicy, added Onions and a bit of a hack … added tomato Ketchup to get the acidity right while cooking. Worked well for me. I also cooked the Tomato and sauté the onions separately and then made it into a paste in a blender and added it while cooking. I did let it slow cook for a slightly longer time. Chicken was quite juicy and the whole dish tasted nice. Thank you brother for sharing this amazing and simple recipe. God bless!

[@keychainere]

Everyone’s so passionate about how it’s done. Because at the end of the day we all like good food no matter where we come from.

[@brightbright400]

This looks so awesome and easy. This dish is native to Punjab Province in Pakistan. I’m half Pashton (Pakistani) and half Tajikistani 🇹🇯, I would love to see you cook some dishes from those parts of Pakistan 🇵🇰 or Tajikistan 🇹🇯!

[@youknow6968]

That's an interesting mix, welcome to the family 😊

[@RileEren]

Why ​@@youknow6968

[@johnjosephlonergan]

this is so good. I usually spend ages cooking down tons of onions but I really found this tasty and easy! thanks

[@lucyanjess]

Great vid. No irritating music ...all key steps... covered with humour...and a great result.

[@whatinthechef]

I appreciate the positive feedback 🙏🏽

[@RDR1456]

Love this bro but surely chicken breast cooked for 30 minutes plus will dry out? When i make it i add the breast pieces for 6 minutes at most. Your thoughts?

[@markgriffiths5616]

My thoughts too, surely it’d feel like rubber?

[@THEJAM-EATERS]

6:42

[@IbizaDreamer65]

I'm a Latifs Inspired disciple and your video popped up on my suggested videos this morning. Being the curious person I am, I went out to buy a few ingredients to make this dish and, well, it's absolutely delicious. I've not made a curry without onions before but this was divine. I wish I could show you a pic as I think mine is better than yours 😮😂. Kidding. Thanks for sharing 👍🏻

[@deanboman]

"Get good tomatoes", and then you live in the UK and you are screwed since it's impossible to get any remotely decent ones that are not hard as plastic or have any taste at all.

[@whatinthechef]

This is so true 😂😂😂

[@donnag5820]

Stop buying cheap shit then. Most of our tomatoes are imported from Continental Europe so you really don’t need to buy ones that may have been grown here.

[@deanboman]

@@donnag5820 For your information I bought probably the most expensive tomatoes you can buy in Europe here in the UK and no matter what the quality is way below anything I tried in some other countries on the continent. The UK does not have enough sunlight and proper climate for growing good tomatoes and the ones that we get from other countries cannot come ripe for simple logistic reasons.

[@donnag5820]

@@deanbomanthe tomatoes I’m eating right now are lovely and sweet. They cost me £3 from Sainsburys.

[@deanboman]

@@donnag5820 good for you, travel somewhere in southern Central Europe try any tomatoes at an open local market and see the difference for yourself.

[@boku6257]

Teaching myself to cook now I've moved out so I'm on a bit of a recipe binge. Love the look of this, think I'll be trying this one out.

[@stevenorfolk6815]

Thanks very much for this. Super easy and really tasty. My 3 year old son (who's quite picky with his food) said it tastes better than pasta and pizza, that's high praise!

[@M86fijv]

Don't it misses some garlic and onion?

[@andybarry5315]

Brilliant, I tend to not watch stuff like this.... Presented really well, with some humour ....and this dish looks amazing. Also kudos to your slippers😂

[@tut7345]

Advise for viewers would be that ALWAYS cook meat with bone, especially if it's chicken. The flavour comes from the bone. The breast on its own is just a piece of rubber, might as well not make a curry at all (personal opinion).

[@UPGHD]

Defo. Plus just only breasts is too expensive compared to one medium sized chicken.

[@adivarso8175]

Wrong. If you know how to seal the chicken at the beginning using high temp it will never be like rubber...it remains moist. It's a total myth perpetuated by people who cannot cook and have no idea about timing. Ever tried grilled chicken breast? Amazing how it's moist inside ...right? Because the heat seals the outside almost immediately.

[@waterboy8999]

With all those spices you can taste bones?

[@WeRemainFaceless]

Also always use thigh meat if you’re making anything with a longer than 5-10min cook time. I usually buy skin on bine in chicken thighs, then remove skin and bones and dry fry them in a skillet first until crispy for 10-12mins before you start the cook. No need to add oil then and you get an incredible boost of flavour.

[@Ntwadumela266]

Eh that’s just your opinion though, I like chicken breast in curry’s, doesn’t taste like rubber to me at all

[@OliBaise]

I rarely comment on videos but your presentation is one of the best I’ve seen on any cooking video (and I watch a lot of them)

[@whatinthechef]

Thanks Oli, I appreciate that a lot

[@Ismail-Yahya]

Simple no nonsense recipe. Loved it!

[@Halo.H]

You really are very underrated. Alhumdullilah you seem humble and polite. You are funny, equally you are an amazing cook. Ma'shAllah tabarakhallah. Well done 🎉

[@Mr371312]

Ok abdool

[@papamurrth1]

I've made this 3 times now, and it's fast becoming one of my favourites. Thanks so much for sharing it

[@CraigCail]

This is the first time I'm come across you and I love it haha. Brilliant. Top man.

[@TomaxHunter]

Recently got into making South Asian food and your recipe has become one of my favourite meals and my favourite South Asian meal over all. It's so intensely flavoursome which is amazing considering simplicity of the ingredients compared to similar dishes. Thank you for the awesome video. Your Karahi is something i'll be making regularly from now on.

[@bowdenknight4634]

I never comment, but felt compelled to say - this recipe is really really good! Also, got the cook book, worth it for anyone wondering :) Also, this + the cook book demystified how to cook Indian food! Thanks Imran

[@CookwithSabrif]

Please review my recipe youtube.com/@cookwithsabrif?si=_tlwIcD3TE6vAmvs

[@bulletproofblouse]

Yay, them Taj Garlic and Ginger Freezer packs are always in my freezer. I used to work in a supermarket and when people would ask where the jars of Lazy Garlic were I'd show them, but them also show them the freezer section for a better alternative that has no extra oil in and last longer.

[@timtim7742]

Tried this recipe this week. Best curry I’ve had all year. Reminded me of the authentic curry you get in northern India. First time I made it, used the vine tomatoes, second time, used tinned tomatoes. I’d say using the tinned tomatoes is probably more akin to the type of flavour were used to in the uk. I’m confident enough to be able to adjust spices to taste now for friends. Thankful of your videos , suggestion why don’t you set a buy me a coffee account, I’m sure people would be happy enough to donate some well earned cash for your recipes and time and effort, Keep up the good work!!! Cheers

[@M86fijv]

Does it miss garlic and onion? Or doesnt it matter

[@cristianrich9647]

​@M86fijv if you want that flavor, you could probably just get the powder version. Not using onions just really makes it cook fast.

[@CookwithSabrif]

Please review my recipe youtube.com/@cookwithsabrif?si=_tlwIcD3TE6vAmvs

[@rodgerhargoon3402]

Best curry in the world is in Durban south Africa ... not only curry but the best food .....

[@Claret1882]

How many tins of tomatoes did you use? One?

[@ps-ri2qk]

I definitely have to try making this curry, thanks for the great recipe. This, and a boat load of garlic naan to dip...

[@ss.1ooss]

Yesss thx for the long recipes appreciate it ‼️‼️

[@mmuzzwell3654]

I thought this was going nowhere fast at the start. This is pretty much the ingredients for a staff curry (only miss mustard seed). You nailed it mate. Thanks for the content.

[@jcagra2012]

I had a really really busy day at work. Got home absolutely shattered. Decided I would make this recipe in order to help me relax. I have to say it's incredible. So easy to make and so so absolutely tasty. Thanks for posting this recipe. Bless you.

[@CookwithSabrif]

Please check out the recipe I made youtube.com/@cookwithsabrif?si=_tlwIcD3TE6vAmvs

[@PaulMartin-eg5ik]

Just cooked this tonight and it was so easy and really really tasty!! Thanks for sharing!!

[@KinngMobziie]

In my 30 years of life I have never cooked but watching your videos I’m learning as I go.

[@george3ag]

Just made this. I think it’s the best chicken curry I’ve ever done, thank you! Buying book

[@alexiselaine9603]

Just made this and it’s sooo good, thank you!

[@Commentswithlove]

I’m Sikh and I definitely approve this curry bro 👊🏽

[@george4vIogging]

That's Sikh

[@angusmason9958]

I made this last night and it was the first curry that tasted amazing and as good as from a restaurant. Will be buying the book!

[@whatinthechef]

I appreciate that!! Glad you enjoyed it.

[@hedwigwendell-crumb91]

WTF?! 😲 Did I really just see what I saw? 1:26 👀😨

[@Singlton]

Alien

[@joyridesham]

Alien teaching us to cook curry

[@JumanjiMan229]

Lmao

[@sirajalahmed1272]

Bro, I just followed your instructions and made this dish today. Mashallah, This is so delicious and probably I could say that this is one of my best dishes that I’ve made till date.

[@whatinthechef]

Thank you bro 🙏🏽

[@Maya-11146]

Looks amazing! 👏 Can you use ghee instead?

[@whatinthechef]

I would use a mixture of ghee and oil. Too much ghee can be overpowering.

[@papalegba6796]

@@whatinthechef absolutely gutting to hear a Bengali use the phrase "too much ghee" 😞

[@duncanallen6431]

Only just found your channel, bloody love it, your videos are great my wife and I love watching them, can't wait to cook up storm now! Thanks for sharing your passion and enthusiasm

[@chckns]

The consistency of the curry looks amazing! Would just like to ask why you didn't use onions as well as tomatoes in this dish? I guess it's to do with the sweetness?

[@TheBuzzwagon]

I’ve been using the same curry recipe my mate Harshad gave me nearly 30 years ago when this popped up on KZbin so thought I’d give it a go. Bought loads of new ingredients, followed along with the video and it came out perfect first time! Absolutely delicious, very fresh and full of flavour. I’ve made it again since and it’s definitely the most authentic I’ve ever made. Better and cheaper than my favourite takeaway as well. 2 quick questions: 1. How would you rate this heat wise? Close to a Madras? 2. What chefs pan are you using in the video? I really fancy getting one and trying my way round your other recipes! Great video, very well presented and easy to follow. Thanks, Imran.

[@s.r.o7257]

Just finished the vid looks rlly good ill try make it one day

[@george4vIogging]

Bruhhhhhhh... Make that day today

[@roger5159]

Great recipe. Love the fact you added fresh green chillies as they definitely give it a green chilli flavour to compliment the added mostly red chilli powder. Lovely looking dish and thanks for sharing. 😊

[@ralphbecket]

No onion? Madness, but I'm going to try it. This looks wonderful (and since I emigrated to Australia, I've had to learn how to cook proper curry -- amazing food here, but the Indian/Pakistani food is not quite there yet). Really enjoyed your video.

[@papalegba6796]

I like onions too but this recipe really doesn't need them. However, if you want, you can fry up some roughly chopped onion in butter/ghee to add at the end. Don't fry it too long, so it still has a bit of crunch & texture. Or you can make a surprisingly nice onion relish by just soaking sliced red onion in lemon juice & a touch of fresh mint for a few hours. This relish is superb with chilli con carne too btw.

[@alextolfrey9793]

Quick question mate, love the recipe, where do you do your food shop?

[@AndyVonal]

Love the slippers, Imran!

[@darksyed]

Loved it! A good cooking video always leaves the viewer feeling confident that they can replicate the dish. Yours did 👏

[@whatinthechef]

Glad you liked it!!

[@riyazrajrrc4717]

This is great - very tasty and easy to make, thank you. Can you also make some veg, fish and prawn dishes? (PS, I also bought the pan, I love it)

[@mahbub87hussain]

Made this today and turned out brilliant. I did add more chilli though and I used a whole chicken instead of just chicken breast. Loving seeing more young asian men showcasing their talents on youtube. As a fellow Bengali man, I salute you good sir.

[@whatinthechef]

Love it, and I’m glad you adapted it to your liking!! That’s the best part

[@lesterkan]

I love chicken karahi! Everytime I travel to Pakistan, especailly in Karachi, a dish I would always order.

[@JimRiven]

This has been my go too quick curry for years, though I tend to use onions and fenugreek powder as well as the leaves. Might add cardamon and / or a couple of cloves at the start too.

[@misslizziebuff]

This Curry is lovely !! Just wanted to ask if you might have physical copies of your cook book for sale now? Thank you for sharing your recipe, so tasty and it's easy to follow your video too.

[@whatinthechef]

I have no plans currently for a physical version unfortunately.

[@MrTrombona1]

How would you make it saucier? More tomatoes? More water? Stock?

[@whatinthechef]

Water is usually used

[@shanseshachalam1825]

Brilliant. Great presentation style funny and informative at the same time as well as delicious and inspiring

[@HowdiBegum]

Imran, this recipe is banging bruv. My kids love it too. It's so easy

[@whatinthechef]

Glad you all enjoyed it 🙏🏽

[@harrybursey3029]

Just finished eating this, and it's fantastic . Thanks for the recipe

[@orangest]

Excellent recipe, just made it for the third time last night. I'm wondering now though, why does the garam masala get added so late and not with the other spices?

[@DaniDani-eo2vk]

They get burned easily and gets stuck in the bottom

[@DanielJames-wz3hd]

Making this tonight I grabbed everything from Tesco's yesterday I can't wait 👌🏼

[@whatinthechef]

Let me know how it goes!!

[@Ismaelloveswhatinthechef]

The curry is amazing

[@LavinJ]

Why have you put foil around the hob burners? If yhats to keep it clean its a smart idea. 👌

[@personne3837]

My mother used to do the same to protect the burners. It's a smart idea indeed.

[@winonaoh]

Would you consider a video on how to do Karahi curry with mutton?

[@aoy1889]

I would like to see this video idea too please

[@markbliss1311]

Can Ghee be used instead of oil ?

[@whatinthechef]

Yes definitely 👍🏽

[@markbliss1311]

@@whatinthechef Thank you 👍

[@kiranmal4057]

As a seasoned curry maker, this is amazing! 🍛

[@mattheweastel129]

Looks ace and I really like your delivery style, very funny. “Because I’m afraid of bones’ 😂

[@martinkinsella6484]

Only just discovered your channel. I think you’ve got a great manner and way of presenting.

[@jackiewalls9474]

It’s a fantastic cookbook, I have cooked at least 6 different curries n 3-4 accompaniments 😊

[@whatinthechef]

Glad you’ve been enjoying it!!

[@Maya-11146]

Looks amazing. Can you maybe do a video on how to brine 1 kg of chicken breats? So its sooo lovley and tender. I always wandered how its done. This recipe looks amazing 👏

[@johnbrotherton338]

Fantastic recipes. Easy instructions. A lovely aroma whilst cooking. Thanks very much. Well done.

[@DarrenAP]

Made this tonight and this recipe is a keeper! First time in a long while ive tasted to check seasoning and haven't needed anything to balance it at all. Keep them coming 👌🏻

[@Emperorerror]

Putting tinfoil on your stovetop is genius for cleaning

[@Mullhead_III]

I used to eat this in Lahore and it was head and shoulders above everything else I ate there. Really looking forward to trying this recipe. Thanks

[@wendyillman188]

Tried this today - truly delicious thank you

[@intruder3906]

Best Karahi on the net, looking forward to trying your other recipes :)

[@sunrizviable]

Loved this video, thought you presented it very well with proper detai and simple to follow directions..... I'm now a subscriber

[@Steve-zn2zn]

For years i have enjoyed Lamb Kahari in restaurants... could i use lamb in this recipe instead of chicken? Thanks

[@papalegba6796]

Yes.

[@jp3622]

Can I ask why you don’t fry the spices with the chicken but put them in with the sauce ? Thanks

[@markashby2622]

Excellent recepie.

[@ragsy70]

Imran…. The tomato skin removal thing is Absolutely ace.. I normally just throw them in and go digging for the skins later… who needs onions ?? 😊👍

[@RyllenKriel]

Great curry recipe, thank you for sharing!

[@rvic11]

Great video, I like your style.

[@hyperhype1000]

Great video. I will definitely try making this.

[@redliv]

Love the quality of this video 🙂

[@jedi.script]

Nice recipe. Looks very similar to how my bengali friends mom cooks. Pakistani chicken karahi is slightly different and instead of black peper powder try grinding fresh, it wont make the karahi dark and we use ghee. But looked delicious ❤

[@noxus7462]

Great video, interesting recipe will definitely try! Should be delicious

[@imranhuddin]

How does the garlic ginger blocks preserve itself without preservatives brother?

[@dragonslayer31415900]

Looks fantastic! This could be a weeknight staple with how fast it can go.

[@XenPhoto]

You the man for curry cooking!

[@IvanaSapphire]

Great recipe, thanks for sharing. Just wanted to adk why does my yogurt split everytime I add it to curry?

[@klypto]

Talk to the yoghurt, tell it stay together 🙏🏿

[@abbadonne8342]

Yogurt can split if the dish is too hot

[@AK-ey5tt]

Turn the heat down, whip the yogurt with a little water before slowly adding to your dish, see if that makes a difference.

[@DaveBartlett]

And don't ever be tempted or fooled into using 'fat free yoghurt' - you may as well just use water, because that stuff just doesn't respond to cooking.

[@kalondumakau268]

​@@klypto😂😂😂😂😂😂😂😂😂😂😂

[@Tony-fq3pp]

My favourite dish. Saved this for later. Thanks for sharing. 👍🏻

[@Riseofashes]

Made this last night - Overall the curry was amaaaazing and made me miss British Indian food. (Where I live has rubbish curries..) I didn't get as much oil separation somehow, is that maybe because I had the heat too low? Also everyone kept getting peppercorns in their mouth, I think maybe I'll use much less or just use cracked pepper next time. looking forward to trying your other recipes!!

[@whatinthechef]

If you wish you can leave the peppercorns out as black pepper is added to the dish anyways

[@Riseofashes]

@@whatinthechef sound. Anyway great curry. Thanks for sharing!!

[@aakhthuu]

Great recipe and awesome video, easy to follow along, thanks to you even I can cook chicken now. 🙏🏾

[@pakvisionfoodrecipes]

Very tasty and delicious recipe❤❤❤

[@UPGHD]

wait why did you add more ginger if you used the blocks?

[@whatinthechef]

Aroma 😏

[@andybrogan8098]

Brilliant and simple son 👏🏻

[@CrumbleLives]

Great video but I can’t see how the diced chicken breast is not over done. My 2c but I would remove them and add them back later.

[@youknow6968]

That would just create bland chicken breast, the meat needs to stay in the dish to continuously soak in the spices, it enhances the flavours.

[@aallsopp]

I love this! And your presentation style too ❤🎉

[@whatinthechef]

I appreciate that 🙏🏽

[@gordonscott8355]

Mmmm im drooling watching this meal ..well done

[@deelasoul7611]

Best chicken curry recipe. We made using thighs, spot on! Thanks bud!

[@whatinthechef]

I appreciate that 🙏🏽

[@usmansabir1407]

should use chicken on the bone for karahi. Throw small cuts of green chilli before the cooking is finished. It should be part of the serving and not just cooking. For additional kick, light up a small piece of charcoal, place in bowl , then put it in the karahi and cover with the lid to smoke it.