I'm Pakistani and my mom used to always make this. She passed away a while back and I've been trying to figure out how she cooked everything, to varying degrees of success. But your videos have helped a lot, the butter chicken tastes exactly like hers and this looks identical too. I can't wait to try it. Edit: wow, thanks for the support everyone
Love to hear when someone from the culture of the food approves and even better says his mom made it this way! Sorry to hear about your mom, keep her spirit alive by cooking her dishes. Take care.
Sorry for your loss. I understand how you feel as the main cook in my family was my grandma. she was literally a pastry chef but her rendang was genuinely the best thing i have ever eaten and i will ever eat but she passed when i was 9/10 years old so she couldnt actually teach me how to do it. Still havent been able to find anyone whos able to cook rendang like hers, but im super glad she managed to pass down some of her cake recipes down to my mom, aunt and uncle.
I love that you actually consider real things. Caloric count, how long it takes to clean, when to drop each thing in, what you can change or alter. You're genuinely one of the best no nonsense cooks I've seen on YT. Big props to all the production value you put into your work love watching these.
I made this for my dad and he absolutely LOVED it, he does not like most stuff I make, he said the masalas (spices) on this were just right and wants me to make it with liver. Thanks Ethan!
I'm Pakistani and I love how you always try out new stuff from different cultures and cuisines ❤ also if you toast the whole spices, that would really amp up the flavor
Dude…this dish was PHENOMENAL. Thank you for sharing this.. I just made it and I couldn’t believe how much complexity could come from such a simple dish. I used rice instead of roti (didn’t have any ghee handy) and it turned out wonderful but will definitely try and pair this with a homemade roti next time around. Thank you again my man! Wish all the best in Paris 😬😬
This dish is insanely good. I’ve made it so many times now. Just made one with a can of Fire Roasted Salsa style tomatoes because I forgot the normal cans but holy moly I might have found a new secret
You know those midweek hot curry cravings, but you don't have the time? This. Is. The. Answer. Cooked it 6 or 7 times now, just a great method you can riff on. Thanks Ethan.
I’m really pleased that you enjoyed and shared recipes of karahi and nihari they’re indeed two of the most delicious and addicting dishes from pakistani cuisine yet very easy I personally go with small teaspoons of each spices even though i cook for more people the results is as delicious but delicate and i like it better
I live for Ethan's expressions when he eats the food in the end lmao I don’t know why but i get some weird satisfaction and happiness from watching him
@@Krawna ehhhhhh, maybe not to that extent hahaha for me it’s like watching a really good mukbanger and feeling satiated from watching them eat happily
Made this last night for some mates; absolutely banging. I added some onions along with the ginger and garlic and turned up the heat a few notches by throwing in a couple of chopped scotch bonnets along with the finger chillis.
One tip though, dry roasting the whole cumin and coriander seeds and before crushing them actually enhances their flavour. This looks really good, though.
Ethan, I’m a new fan love your high protein and healthy recipes, I was a big 4 consultant myself. I’m a Pakistani native and this dish is from my hometown Lahore, you did a spectacular job! Away from home, I tried it at today and it turned out amazing, so thank you! I wanted to ask you to explore a healthy version of it’s twin called the ‘white karahi’ or ‘white korma’ it’s pretty amazing as well. Cheers.
I started experiencing withdrawal symptoms when I stopped making this recipe. My friends think I'm addicted too. I love this recipe man. Diolch yn fawr iawn.
Respect. Love from Pakistan. You're doing everything right. Since I know my Pakistani recipes, you are really authentic here, which makes me think every other recipes you follow are authentic as well. 👍👍👍
@@Jam-ku5tf Karahi is very similar to South India (where my family hails from) Curry you will get in non-urban areas such as in small towns and farm areas which differs significantly from what you more so encounter in Northern and Western areas (let alone Japanese variants) with South Indian style being more similar to Karahi both in cooking method (Fat base > sear meat > tomatoes > add spices > Cook and reduce) and the end result being more like a gravy rather than a sauce/thick soup. Large part of this is due to the fact that in these non-urban areas it may be more difficult for the average family to store and acquire milk, cream, and/or yogurt so it's not uncommon for dishes in the south to not utilize them.
@@TheFreeshooter wouldn't it depend on which areas I know personally people in Kerela eat meat and so do Hyderabadis but I thought a majority of the cuisine is heavily vegetarian?
One more tip, after you turn off the stove, sprinkle some garam masala and cumin powder (don't forget to roast before grounding) add chillies, thinly sliced ginger, cover the pan
Delicious recipe 😋 Greetings from Scotland. 🏴 We make such recipes just that we are not so famous haha😂😂 tomatoes and onion both are used in it ideally.
I am so impressed that how come you can make that kind of delicious Karahe. I tried it day before yesterday and the result was amazing. Thanks for sharing such a wonderful Karahe.
Looks fantastic and very authentic. Try finishing with dried fenugreek leaves also knows as kasuri methi to finish. You get the original restaurant aroma. Little goes a long way. Crush the dried leaves between the palm of youtlr hands and sprinkle on couple minutes before finishing.
Hi Ethan. Ummm, I just had my dinner, and now I need to eat some of your's, too! 😋 It looks amazing! It's good to see how well you've prepared this authentically - well done! Myself & my family grew up cooking & eating this, so I know a little of what I'm saying.🤓 I prefer to leave abit more of the gravy to scoop it up with the roti. Good to see you enjoying your food! P.S. Mark Wiens is amazing, I could spend all weekend watching his vlogs. Greetings from London ✌🏼
A new Indian restaurant has opened nearby, and they have this on the menu. I realize it will be different than this, but I’m excited to try something different.
The Pakistani version is more popular because of its better defined flavors. I rather avoid peanut oil instead use purified butter (Ghee), I hold garam masala till very last (as dum spice) I prefer to add a cup of yogurt (not cream) during last 15 minutes to make it more pungent yet creamy sauce.... Purified butter and yogurt bring amazingly buttery aroma and taste. BTW Pakistani Karahi has dozens of variants and influences as you travel through the country each and every one surpass the last you taste.....Bon Appetit
Great dish! Two improvements I'd recommend: slightly toast the cumin seeds before crushing them, and make fresh roti from scratch, doesn't take that long.
@Noctis ym easier to get MSG at South Asian and East Asian supermarkets than in regular chain supermarkets here. There are *loads* of brands of it in my local Indian supermarket. So I think it’s fair to say that a lot of households cooking these foods also use MSG, or they wouldn’t sell it.
@@intellectualfudanshi2744 You’re right about msg in its Ajinomoto form, although many of the ‘all purpose seasonings’ sold and used in south Asian households (such as the Natco and East end brands in the UK) definitely contain the flavour enhancer. I guess it depends on what you define as ‘traditional’ - are we talking about thoroughly traditional village cooking or ‘things people have in their house’, because even in places like China it’s a relatively modern ingredient.
@@PotatoPirate123 I'm actually talking about real Indian households. Personally I haven't seen anyone putting Ajinomoto in their cooking. I don't know about overseas Indians but here MSG isn't put in the Seasonings sold which is just spice blends. Although its common in Factory made food and restaurants to put MSG
I learned a similar recipe from Headbanger's Kitchen and LOVED it! It's so tasty. In fact, I just made it last week! I think I'll try your receipe, as it's easier.
This is something that I have made before but your recipe is a really great version. The only thing I would add is some onion, halfway through the chicken sear. Otherwise, a very nice interpretation of this dish.
Yes, fresh tomatoes for authentic recipe. This is close to Karachi version of karhai i.e. without yoghurt. Lahrori/Punjabi version has yoghurt added at the end. Both are authentic but different versions.
@@Shayan89 Ethan has made videos about a lotta foods from the Indian/pakistani/general subcontinent. the jokes just that any indian mother would love to make him family
I lived in Bahrain and Saudi for quite a few years, and I must say Pakistani cuisine was my favourite in a country where I could get pretty much any world cuisine I wanted.
This is something that I've always been curious about with regards to English spellings of Urdu words. Is the 'r' supposed to be pronounced 'd' in some of these words or is it actually an 'r' sound? In India, the desi wok is called 'kadhai'. I've noticed several other places where Pakistanis use an r in place of where we usually use a d in an otherwise identical word.
@@minimalisthealth Hey Rishad. So the 'D' sound that you are referring to doesn't exist in English Alphabet. And the letter culplrit responsible for this sound in Urdu alphabet is ڑ It comes after ر (pronounced ray) which is the direct equivalent of R in English
@@keeloraz9452 Oh okay, thanks! I would say that the English 'D' does a fairly accurate job of portraying the proper sound in this particular case. Of course, there are numerous instances where the Roman alphabet falls short. I'm still curious to know how you actually pronounce the word. Karahi or kadai?
@@minimalisthealth we Pakistanis pronounce it karahi and Indians pronounce it kadahi, just like some other words like in Pakistan we use "z" and in india they use "j" like we say suzuki and Indians say sujuki. But urdu alphabets have every word for accurate pronunciation
Man, you really made the dish well, as I'm Pakistani and this dish is one of my favorites and bonus tip ; I advise you to try beef or Mutton Nihari (whatever meat you prefer) this is my favorite dish in the whole world and I wait every week cuz my mom usually makes it on Sundays so that the whole family can enjoy, if you see this it'll mean the world
Also if anyone in the community wants to make more Pakistani dishes try using: Shan Masala. They're different spice mixes and handy if you don't have room in your spice rack for 100 different spices. Although most Pakistani homes have cupboards full of them lol
You’re right but for non Pakistanis, Shan Masala instructions are a bit misleading. They actually follow what’s written in the packet and make it over spicy . I wouldn’t have said this until our non Pakistani family members or friends hadn’t experienced this. So please don’t use too much even if it’s Shan masala as it’s too spicy.
@@Ploon72 Yeah and usually recipes ask you to use 1000 different things making everything a mess and don't account for the massive amount of cleaning you have to do after. I like how he makes it so easy
A pro tip: before grinding cumin and coriander seeds, roast them for 1.5 minutes in medium flame in a pan .. and let them cool off before grinding them .. this really opens up the flavors
god damn it I say this every morning, every afternoon, every night. ethan deserves to be on the top of the youtube cooking game. and this comes from an industry chef, I love this sweet sweet firefighter lookin' man
Why? Looks to me like hes using cunty tomatoes, frozen chicken, used that ridiculously huge knife with scallops that serve no purpose, etc i could go on Also wtf is an industry chef
I'm a Pakistani and first of all, thank you so so much for using you platform to share this wonderful dish with the word. Here's my karahi recipe. I've made some modern adjustments to it. 1 chicken cut in small pieces (skin on preferred) Oil half cup (olive oil preferred) 1 small onion 1 inch of ginger 6 - 10 cloves of garlic Whole cummin seeds 2 tbs Whole coriander seeds or powder 1 tbs Black peppercorns or freshly cracked pepper 1 teaspoon Half a nutmeg Red chilli powder 1/2 teaspoon or 1 teaspoon of smoked paprika (preferred) turmeric 1/2 tsp Garam masala 1/2 tsp (optional) Tomato paste 1 tbs (optional) 4 medium tomatoes Yogurt 3 table spoons Green chilli MSG 1 tsp (optional) Garlic powder (optional) Half a lemon Fresh coriander If the chicken is not frozen, marinade it with yogurt and set it aside. Start by finely chopping the onion and the tomatoes Heat up the oil in a wok or a large pot Add the onions and a pinch of salt Finely dice the ginger and slice the garlic Once the onions start to brown, add ginger and garlic Grind the spices in a mortar and pestle (except for the cummin) once the garlic just starts to brown add all the spices and toast them in the oil Add tomato paste and brown it Add the tomatoes and diced green chili Cook for a minute and then add the chicken and the yogurt. Reduce the gravy into a thick sauce Add msg and garlic powder and cook for additional minute Shut off the flame and squeeze the lemon on top Optionally add more freshly cracked pepper Garnish with slices of ginger and fresh coriander and more green chilis
Hey Ethan! As an Indian I want to thank you for showing people food from both India and Pakistan in a way which is both approachable and delicious. I've been watching western RUclips chefs make dishes from the Indian subcontinent for a long time and I got to say that you and pro home cooks are some of the few creators who do justice to Indian and Pakistani cooking. You show how simple it is to make absolutely delicious food using good techniques and good spices. I've never had Pakistani style chicken Karahi before but after watching this video and seeing you coming back to take another bite of it again and again I'm definitely going to make it for my parents and friends. 😂
Other Pakistani/north Indian dishes you should check out: - Siri paya (slow cooked beef or goat trotters and sometimes brain of the animal is also added. Yes it sounds weird, but it's damn delicious) - Nihari (beef shank curry thickened with aata) - Brain masala (beef or goat brain cook with spices like scrambled eggs) - Chapli kabab (beef and spice kebabs fried in beef tallow)
My parents are Bangladeshi and I married a Pakistani - I’ve kind of developed a fusion of this curry if anyone wants to try. (I use pre ground spices and frozen garlic and ginger blocks because lazy, would defo recommend everyone to use the whole/fresh stuff) Marinade the chicken in a lil yoghurt, oil, lemon juice, salt and half of the: garam masala, curry powder, cumin, coriander, turmeric, chilli, garlic and ginger) Sear the chicken pieces in plenty of oil, once browned on the outside, put your diced onions in that same oil. Add the other half of all the spices and kind of cook them with onions. Add 1/3 can of tomatoes (not too much as it can get too sweet) and the chicken pieces, and some more garlic and ginger. Cook chicken through and reduce the sauce. garnish with coriander leaves and green chillies. Let me know if you want measurements.
I'm Pakistani and my mom used to always make this. She passed away a while back and I've been trying to figure out how she cooked everything, to varying degrees of success. But your videos have helped a lot, the butter chicken tastes exactly like hers and this looks identical too. I can't wait to try it.
Edit: wow, thanks for the support everyone
I should definitely ask my mom to teach me how to cook certain things, thanks for giving me motivation to do so
@@exys2086 This was my best decision ever, learning to cook from mom and grandma!
My condolences, remember, she is still with you in spirit!!
Love to hear when someone from the culture of the food approves and even better says his mom made it this way! Sorry to hear about your mom, keep her spirit alive by cooking her dishes. Take care.
Sorry for your loss. I understand how you feel as the main cook in my family was my grandma. she was literally a pastry chef but her rendang was genuinely the best thing i have ever eaten and i will ever eat but she passed when i was 9/10 years old so she couldnt actually teach me how to do it. Still havent been able to find anyone whos able to cook rendang like hers, but im super glad she managed to pass down some of her cake recipes down to my mom, aunt and uncle.
I love that you actually consider real things. Caloric count, how long it takes to clean, when to drop each thing in, what you can change or alter. You're genuinely one of the best no nonsense cooks I've seen on YT. Big props to all the production value you put into your work love watching these.
Literally the only home cook I've ever seen so it like him.
I'm a fan.
Agreed. I've been cooking this dish my whole life, but only now do I understand the calorific value. And it IS so delicious!
Yeah he talks about helpful and valuable things
IMO he's the home cook equivalent of Sonny from ThatDudeCanCook
I made this for my dad and he absolutely LOVED it, he does not like most stuff I make, he said the masalas (spices) on this were just right and wants me to make it with liver. Thanks Ethan!
Man Ethan really does his research, this recipe is criminally accurate!
As always, his recipes never disapoint.
Is this dish ever served with yogurt?
If you served any pak or Indian this specific dish made by ethan, they would probably say it’s delicious and assume a Pakistani made it
@@pinkLeopard580 Occasionally you will find a yoghurt dip (raita) with it but generally no.
@@DaedalusMinion no you will not, it ruins the taste, eat it on its Own with naan or roti
My husband is Pakistani and he loves chicken karahi, I’ll make it tomorrow in shaa Allah 😋 great video as usual!
So how did it go? 😁
If Ethan goes to Pakistan looking like he does in this video, he’d pass as a Pashtun
Lol
ahahaa
Kinda lookin like the model chai wala
This comment didn't age well.
@@PeterSeverinRasmussen How so?
I'm Pakistani and I love how you always try out new stuff from different cultures and cuisines ❤ also if you toast the whole spices, that would really amp up the flavor
This one by far one of my favorite cooking channel! :)
That’s a really good tip
I've visited Pakistan in 2017 and Pakistani food is amazing!! I wish to go again. Best regards :)
Glad you loved it! ♥️ Thank you ♥️
Dude…this dish was PHENOMENAL. Thank you for sharing this.. I just made it and I couldn’t believe how much complexity could come from such a simple dish. I used rice instead of roti (didn’t have any ghee handy) and it turned out wonderful but will definitely try and pair this with a homemade roti next time around.
Thank you again my man! Wish all the best in Paris 😬😬
Hey man. You don't need ghee to make a roti. Just your flour water and salt.
Didn’t know ness’s side special could be so delicious
Now I just imagine him saying the “PK” before switching his voice to some Japanese advertiser’s and saying “chicken karahi”
You made me do a spit take with my coffee.
I wouldn't mind being stuck in this one for the whole match.
bahahahaha
I respect you
Dude i was having beef karahi and made the same face as you have 7:35 Protip break green chillies with roti it will fire up the taste more.
This dish is insanely good. I’ve made it so many times now. Just made one with a can of Fire Roasted Salsa style tomatoes because I forgot the normal cans but holy moly I might have found a new secret
Good one with Thick Spicy Salsa and dry it out along with some other spices added. That can also do the trick well. Loved your innovation
It's easy to make, soo worth it and same time pact full of flavors
You know those midweek hot curry cravings, but you don't have the time? This. Is. The. Answer. Cooked it 6 or 7 times now, just a great method you can riff on. Thanks Ethan.
I’m really pleased that you enjoyed and shared recipes of karahi and nihari they’re indeed two of the most delicious and addicting dishes from pakistani cuisine yet very easy I personally go with small teaspoons of each spices even though i cook for more people the results is as delicious but delicate and i like it better
I live for Ethan's expressions when he eats the food in the end lmao
I don’t know why but i get some weird satisfaction and happiness from watching him
like when partners get satisfaction from watching each other's pleasure faces?
@@Krawna ehhhhhh, maybe not to that extent hahaha for me it’s like watching a really good mukbanger and feeling satiated from watching them eat happily
Made this last night for some mates; absolutely banging. I added some onions along with the ginger and garlic and turned up the heat a few notches by throwing in a couple of chopped scotch bonnets along with the finger chillis.
That stove tip is a game changer. would definitely give it a go. I would usually add some greek yoghurt or curd at the end and reduce it a little
Made this today. It's freaking fantastic! I will be making this monthly
No fuss recipe and I am very happy to see someone other than Pakistanis or Indians enjoying this dish.
I've now tried this one and it turned out amazing! Great job, keep them coming!
One tip though, dry roasting the whole cumin and coriander seeds and before crushing them actually enhances their flavour. This looks really good, though.
hey, would this work with a standard home pan or do I need a wok?
@@ragedice6853
Wok works best. Standard pan will lose to much heat.
@@george4vIogging yea i just bought one ty
Ethan, I’m a new fan love your high protein and healthy recipes, I was a big 4 consultant myself. I’m a Pakistani native and this dish is from my hometown Lahore, you did a spectacular job! Away from home, I tried it at today and it turned out amazing, so thank you!
I wanted to ask you to explore a healthy version of it’s twin called the ‘white karahi’ or ‘white korma’ it’s pretty amazing as well. Cheers.
This is a Karachi dish
Just tried this and it was delicious! Super easy to make, definitely be making it again.
I started experiencing withdrawal symptoms when I stopped making this recipe. My friends think I'm addicted too. I love this recipe man. Diolch yn fawr iawn.
Respect.
Love from Pakistan. You're doing everything right. Since I know my Pakistani recipes, you are really authentic here, which makes me think every other recipes you follow are authentic as well.
👍👍👍
Came here totally expecting to find an inaccurate recipe but Ethan you’ve done a fantastic job! Nailed every bit of the recipe 👏
Ethan you can add curd too as it will thickens the gravy and its super fast and tastier then others
This is actually very similar to how my family cooks chicken curry with some additional steps. Looks amazing as always.
Curry and Karahi are different things
@@Jam-ku5tf Karahi is very similar to South India (where my family hails from) Curry you will get in non-urban areas such as in small towns and farm areas which differs significantly from what you more so encounter in Northern and Western areas (let alone Japanese variants) with South Indian style being more similar to Karahi both in cooking method (Fat base > sear meat > tomatoes > add spices > Cook and reduce) and the end result being more like a gravy rather than a sauce/thick soup.
Large part of this is due to the fact that in these non-urban areas it may be more difficult for the average family to store and acquire milk, cream, and/or yogurt so it's not uncommon for dishes in the south to not utilize them.
@@TheFreeshooter wouldn't it depend on which areas I know personally people in Kerela eat meat and so do Hyderabadis but I thought a majority of the cuisine is heavily vegetarian?
One more tip, after you turn off the stove, sprinkle some garam masala and cumin powder (don't forget to roast before grounding) add chillies, thinly sliced ginger, cover the pan
I made this last night with some long grain white rice and, like everyone else in the comments, I can confirm it absolutely slaps 😊
Delicious recipe 😋 Greetings from Scotland. 🏴 We make such recipes just that we are not so famous haha😂😂 tomatoes and onion both are used in it ideally.
I am so impressed that how come you can make that kind of delicious Karahe. I tried it day before yesterday and the result was amazing. Thanks for sharing such a wonderful Karahe.
Way to go Ethan. I’m of Pakistan descent and love that you’re sharing this. Bravo but please, NO MSG! Not at all needed.
Thanks for sharing your recipe. Just a quick suggestion, karhai is always, always, always used with bone in meat which enhances the flavor of the dish
You know it’s authentic when you see a pool of oil on the plate lmao
Great simple recipe. I made this one with a spinach corriander puree and cream, tastes great
This dish really should be made WITH bones. Flavour and nutrition are simply extra 😍
I’m just waiting for you to jump on the Eritrean cuisine bandwagon 🤤
Looks fantastic and very authentic. Try finishing with dried fenugreek leaves also knows as kasuri methi to finish. You get the original restaurant aroma. Little goes a long way. Crush the dried leaves between the palm of youtlr hands and sprinkle on couple minutes before finishing.
Adding a little bit of cream will bring magic to it.
I literally was drooling over this dish…. Lol must try to make it… thanks for sharing….
Hi Ethan. Ummm, I just had my dinner, and now I need to eat some of your's, too! 😋 It looks amazing! It's good to see how well you've prepared this authentically - well done! Myself & my family grew up cooking & eating this, so I know a little of what I'm saying.🤓 I prefer to leave abit more of the gravy to scoop it up with the roti. Good to see you enjoying your food! P.S. Mark Wiens is amazing, I could spend all weekend watching his vlogs. Greetings from London ✌🏼
What a brilliant simplified recipe Ethan. Thanks for sharing it.
What I do is, add whisked yoghurt before reducing the sauce. It adds more flavor and makes it a bit creamy.
Love this channel and Pakistani food. Gonna make this!
It elevates the dish and balances the spices if you add sour yogurt 3-5 mins before finishing off
I love the way Ethan says “Garam Masalah”😂
would love to try this amazing recipe!
Its soo good to see you make my home country's food made by you ❤️❤️❤️.....Love you 😘
Ethan if you like this then you should also try haleem it's a bit more complex but I think you'll find it really interesting. It stores well as well
A new Indian restaurant has opened nearby, and they have this on the menu. I realize it will be different than this, but I’m excited to try something different.
Thank man for considering this delicious food of which is one of the best foods of my country pakistan.
Try to visit and enjoy the foods in pakistan
The Pakistani version is more popular because of its better defined flavors.
I rather avoid peanut oil instead use purified butter (Ghee), I hold garam masala till very last (as dum spice)
I prefer to add a cup of yogurt (not cream) during last 15 minutes to make it more pungent yet creamy sauce....
Purified butter and yogurt bring amazingly buttery aroma and taste.
BTW Pakistani Karahi has dozens of variants and influences as you travel through the country each and every one surpass the last you taste.....Bon Appetit
Wow very very authentic!! Well done! Just need some fresh tandoori roti to make it even more enjoyable! Well done Ethan! 👍
I can’t wait to try this!
Great dish! Two improvements I'd recommend: slightly toast the cumin seeds before crushing them, and make fresh roti from scratch, doesn't take that long.
Point of order:
I believe Ethan's favorite is actuallly just MSG.
@Noctis ym easier to get MSG at South Asian and East Asian supermarkets than in regular chain supermarkets here. There are *loads* of brands of it in my local Indian supermarket. So I think it’s fair to say that a lot of households cooking these foods also use MSG, or they wouldn’t sell it.
@Noctis ym you’re an hilarious fool
@@PotatoPirate123 btw MSG is rarely used in South Asian kitchens as the spices already do the trick but it's used a lot in East Asian cuisine tho
@@intellectualfudanshi2744 You’re right about msg in its Ajinomoto form, although many of the ‘all purpose seasonings’ sold and used in south Asian households (such as the Natco and East end brands in the UK) definitely contain the flavour enhancer.
I guess it depends on what you define as ‘traditional’ - are we talking about thoroughly traditional village cooking or ‘things people have in their house’, because even in places like China it’s a relatively modern ingredient.
@@PotatoPirate123 I'm actually talking about real Indian households. Personally I haven't seen anyone putting Ajinomoto in their cooking. I don't know about overseas Indians but here MSG isn't put in the Seasonings sold which is just spice blends. Although its common in Factory made food and restaurants to put MSG
i made this for family and my wife gave me that look like i had stolen her mojo 😀
just tell her to step it up. ;)
Nice job brother, I really cooked it well. Greetings from Pakistan
Very authentic, very nice recipe.
You really made it very well👍
Good job
I learned a similar recipe from Headbanger's Kitchen and LOVED it! It's so tasty. In fact, I just made it last week! I think I'll try your receipe, as it's easier.
This is something that I have made before but your recipe is a really great version. The only thing I would add is some onion, halfway through the chicken sear. Otherwise, a very nice interpretation of this dish.
God dayum Ethan ! Your recipe is on point. Just found your channel today and you already got +1 subscriber ❤️ 🇮🇳
I really like your style of cooking and video. 👍
🇮🇳Indian cuisine is 🔥😊✌️
Dear it's very tasty with white rice as well.
Looks so sumptuous
Omg loved this video as a Pakistani 😍
Do you have any video on chicken biryani?!
Love from Pakistan 🇵🇰
I just made this, it was insane!
This is mouthwatering made me hungry 😋
Add more oil later u can drain it, no msg and toast the spices before grounding😊
Chicken karahi is just love😍. Also try chicken Achari, chicken malai and hydrabadi chicken.
dammnnn 😅first dish i ate when i came pakistan 😊 what an amazing times 🥰
fresh tomatoes instead of canned and use yogurt as well, plus lots of butter for true authentic version
Yes, fresh tomatoes for authentic recipe. This is close to Karachi version of karhai i.e. without yoghurt. Lahrori/Punjabi version has yoghurt added at the end. Both are authentic but different versions.
yo my Indian mum wants to introduce you to like, six different girls
Underrated!😂
lmfaooooo
Sorry but I didnt get the joke anyone care to explain
@@Shayan89 Ethan has made videos about a lotta foods from the Indian/pakistani/general subcontinent. the jokes just that any indian mother would love to make him family
She can introduce him to me first
I lived in Bahrain and Saudi for quite a few years, and I must say Pakistani cuisine was my favourite in a country where I could get pretty much any world cuisine I wanted.
No way, I grew up in Bahrain!
I grew up in Saudi. I agree too. There Daal Maash from the Naan places was the best among the best dishes i've ever eaten
It's ancient Indian cuisine. Pakistan was part of it back then
@@dynamitebsb4520 here comes the Indian to claim credit over Pakistani things? 😂
@@Mirsab why getting butthurt bud? What he said was pretty accurate. Breathe air and move on kid.
Me: A brown university student far from home learning how to cook his favourite dish from a white guy 😅
Thanks bro! Subscribed
I get that!
I get this completely. And I'm here for it.
Food and music have no barrier
Brown University? Congrats!
@@DeltaAssaultGaming lol
You really stuck to the roots. Good to skip butter and cream its really not needed. ngl that karahi looks bussin
Han bhai kya haal hai 😉😉
Helloooooooooooooooo
Sheeeeeeesh
Are shahid afridi, idhar kya kar raha hai.
Sheeeeeeeesh
I'm Chinese but this is one of my favorite dishes to make and eat! But I cheat and use Shan box spices 🙈
Oh Shan masalas are my favourite 😂
Shan masala dont taste like the real thing
@@sasnad3 depends on how you cook it, adding your own with a spoonful of it tastes heavenly. Anyway to each his own, live n let live.
Hahhah
You are Genius
Mad respect to this guy for actually doing his research and executing the dish flawlessly
Yeah
Excellent. As a Pakistani I can say this is totally authentic.
Fun fact: the word Karahi in Urdu means Wok
This is something that I've always been curious about with regards to English spellings of Urdu words. Is the 'r' supposed to be pronounced 'd' in some of these words or is it actually an 'r' sound? In India, the desi wok is called 'kadhai'.
I've noticed several other places where Pakistanis use an r in place of where we usually use a d in an otherwise identical word.
@@minimalisthealth Hey Rishad. So the 'D' sound that you are referring to doesn't exist in English Alphabet. And the letter culplrit responsible for this sound in Urdu alphabet is ڑ It comes after ر (pronounced ray) which is the direct equivalent of R in English
@@keeloraz9452 Oh okay, thanks! I would say that the English 'D' does a fairly accurate job of portraying the proper sound in this particular case. Of course, there are numerous instances where the Roman alphabet falls short.
I'm still curious to know how you actually pronounce the word. Karahi or kadai?
@@minimalisthealth we Pakistanis pronounce it karahi and Indians pronounce it kadahi, just like some other words like in Pakistan we use "z" and in india they use "j" like we say suzuki and Indians say sujuki. But urdu alphabets have every word for accurate pronunciation
@@minimalisthealth karhai is embroidery and karahi is this curry
This might be the most wholesome comments section I have ever seen.
Should i not ruin it by blurting out my mad thirst for Ethan then? God he’s attractive AF. But i do like his cooking to
Rare on youtube.
Once Ethan learns how to tear Roti one handed he can have honorary south Asian status
Omg, that's it. I couldn't pinpoint what it was, but I felt like there was something weird with the way he handled his roti
LOL facts
Facts
True that 😄
Agreed. One step away from becoming wholly brown.
Man, you really made the dish well, as I'm Pakistani and this dish is one of my favorites and bonus tip ; I advise you to try beef or Mutton Nihari (whatever meat you prefer) this is my favorite dish in the whole world and I wait every week cuz my mom usually makes it on Sundays so that the whole family can enjoy, if you see this it'll mean the world
I definitely want to try it with mutton!
@@EthanChlebowski southasians refer to goat as mutton, whereas you may call adult sheep as mutton
Not a Pakistani, but the dish looks tasty af!
Mutton Karahi is too good, man
@@TheSlavChef whut r you talking about bro its Pakistani
ethan every week:
"So this is my new favourite thing to eat...."
And he always prepare thoss foods super close to the original.
I have new favorite things every 2 days :D
Actually me though
Can confirm I have a new favorite dish every day
Me every week after trying out a new Ethan Dish:
"So this is my new favourite thing to eat..."
Also if anyone in the community wants to make more Pakistani dishes try using: Shan Masala. They're different spice mixes and handy if you don't have room in your spice rack for 100 different spices. Although most Pakistani homes have cupboards full of them lol
You’re right but for non Pakistanis, Shan Masala instructions are a bit misleading. They actually follow what’s written in the packet and make it over spicy . I wouldn’t have said this until our non Pakistani family members or friends hadn’t experienced this. So please don’t use too much even if it’s Shan masala as it’s too spicy.
Shan is horrible
Just use your own fresh spices, they taste way better
I never use Shan Masalas, fresh spices are always better.
From India - I ordered Shan masala once and didn't find it upto the mark.. it is always better to use fresh spices as told in the recipe ..
Good thing you didn't call it Indian cause they have been making cheap imitations of Pakistani cuisine and calling them Indian
its indain
ervy pakistani foods is are achualy indisn
Agreed, I like the Pakistani foods wayy better.
I really like how you include cleaning and home kitchen organisation in the recipe makes it very realistic.
I’m reassured that I’m not too ocd about keeping the kitchen counter tidy while cooking.
@@Ploon72 Yeah and usually recipes ask you to use 1000 different things making everything a mess and don't account for the massive amount of cleaning you have to do after. I like how he makes it so easy
A pro tip: before grinding cumin and coriander seeds, roast them for 1.5 minutes in medium flame in a pan .. and let them cool off before grinding them .. this really opens up the flavors
In the world full of noodles, Pizza and kababs ...Chicken Karahi is finally becoming internationally favourite ...
Oh my!
This is so accurate, it's scary 😨
Love from Pakistan 🇵🇰
👌
god damn it I say this every morning, every afternoon, every night. ethan deserves to be on the top of the youtube cooking game. and this comes from an industry chef, I love this sweet sweet firefighter lookin' man
Gosh, now i cannot unsee that firefighter moustache
hahaha, my thoughts exactly, btw
What do you call a man without a mustache? A woman.
Ethan is everything Babish wants to be
Why? Looks to me like hes using cunty tomatoes, frozen chicken, used that ridiculously huge knife with scallops that serve no purpose, etc i could go on
Also wtf is an industry chef
@@kevinfry1850 I know what an herb chopper is sweetpea
"And about 30 cranks of black pepper"
Finally, someone who cooks like me!
Dude, freshly ground pepper is a must and a lot of it 👍🏼
bro I'm Pakistani and you cooked this better than I ever have.
@Laaiba 😂😂😂
He literally burnt it, what are you talking about
I'm a Pakistani and first of all, thank you so so much for using you platform to share this wonderful dish with the word.
Here's my karahi recipe. I've made some modern adjustments to it.
1 chicken cut in small pieces (skin on preferred)
Oil half cup (olive oil preferred)
1 small onion
1 inch of ginger
6 - 10 cloves of garlic
Whole cummin seeds 2 tbs
Whole coriander seeds or powder 1 tbs
Black peppercorns or freshly cracked pepper 1 teaspoon
Half a nutmeg
Red chilli powder 1/2 teaspoon or 1 teaspoon of smoked paprika (preferred)
turmeric 1/2 tsp
Garam masala 1/2 tsp (optional)
Tomato paste 1 tbs (optional)
4 medium tomatoes
Yogurt 3 table spoons
Green chilli
MSG 1 tsp (optional)
Garlic powder (optional)
Half a lemon
Fresh coriander
If the chicken is not frozen, marinade it with yogurt and set it aside.
Start by finely chopping the onion and the tomatoes
Heat up the oil in a wok or a large pot
Add the onions and a pinch of salt
Finely dice the ginger and slice the garlic
Once the onions start to brown, add ginger and garlic
Grind the spices in a mortar and pestle (except for the cummin)
once the garlic just starts to brown add all the spices and toast them in the oil
Add tomato paste and brown it
Add the tomatoes and diced green chili
Cook for a minute and then add the chicken and the yogurt.
Reduce the gravy into a thick sauce
Add msg and garlic powder and cook for additional minute
Shut off the flame and squeeze the lemon on top
Optionally add more freshly cracked pepper
Garnish with slices of ginger and fresh coriander and more green chilis
I really like the lemon in there for a bit more acidity! I'll have to try that.
Sounds fantastic! Excited to try both versions
What would a vegetarian version look like? Would pumpkin be a good sub or would that be a different dish altogether?
@@forunlawfulcar-nalknowledg1081 curry tempeh is an awesome protein I have found, I'm sure it would be an awesome replacement to the chicken here
@@forunlawfulcar-nalknowledg1081 No, there’s other vegetarian dishes. Maybe try a meat substitute rather than pumpkin.
I would recommend toasting the whole spices, the difference is noticeable and worth it imo, greta video
This ^
YES - always toast the spices: it brings up your dish to a higher level.
This x 3
Toasting makes em much easier to grind too!
No, this is our dish, let it be
Hey Ethan! As an Indian I want to thank you for showing people food from both India and Pakistan in a way which is both approachable and delicious. I've been watching western RUclips chefs make dishes from the Indian subcontinent for a long time and I got to say that you and pro home cooks are some of the few creators who do justice to Indian and Pakistani cooking. You show how simple it is to make absolutely delicious food using good techniques and good spices. I've never had Pakistani style chicken Karahi before but after watching this video and seeing you coming back to take another bite of it again and again I'm definitely going to make it for my parents and friends. 😂
❤️
In India you'll get this kadaai everywhere and that too with tomatoes in it
Isn't it a Pakistani dish
@@titanvlogger7221 This dish is older than Pakistan.
@@gatocachorro7998 which dish if you're talking about karahi it was Invented in KPK region of Pakistan
Other Pakistani/north Indian dishes you should check out:
- Siri paya (slow cooked beef or goat trotters and sometimes brain of the animal is also added. Yes it sounds weird, but it's damn delicious)
- Nihari (beef shank curry thickened with aata)
- Brain masala (beef or goat brain cook with spices like scrambled eggs)
- Chapli kabab (beef and spice kebabs fried in beef tallow)
mmmmm *brains*
@@aggy69420 its a staple bro, its so good
a friend of mine is from pak and he too said they taste good so its alright, ig
Yes Nihari is love! In Lucknow we eat it with our own specific type of flaky kulcha.
@@RadacStungnthumz he has
My parents are Bangladeshi and I married a Pakistani - I’ve kind of developed a fusion of this curry if anyone wants to try. (I use pre ground spices and frozen garlic and ginger blocks because lazy, would defo recommend everyone to use the whole/fresh stuff)
Marinade the chicken in a lil yoghurt, oil, lemon juice, salt and half of the: garam masala, curry powder, cumin, coriander, turmeric, chilli, garlic and ginger)
Sear the chicken pieces in plenty of oil, once browned on the outside, put your diced onions in that same oil. Add the other half of all the spices and kind of cook them with onions. Add 1/3 can of tomatoes (not too much as it can get too sweet) and the chicken pieces, and some more garlic and ginger. Cook chicken through and reduce the sauce. garnish with coriander leaves and green chillies. Let me know if you want measurements.
eyeballing the measurements dude