Quick Chicken Karahi (Spicy Chicken and Tomatoes With Chiles)

Substitution for Kashmiri pepper: Came across this online "the closest you can get to replicating the taste of the Kashmiri pepper is by combining either smoked or simple paprika with a little bit of cayenne. The paprika is very similar to the Kashmiri Chili in terms of taste while the cayenne pepper serves to add the spice."

Penzy's suggests that Dundicut peppers are similar to scotch bonnet in heat and flavor

I'm from Pakistan and this was one of the best chicken karahi's I've had! I just used chicken legs which made it extra delicious.

I think it means cut the chili down the green (or red) part-leaving the top, where the stem would attach, uncut. I suspect that this is so it can be opened up to release its flavor but can be more easily removed (or saved for others) later since it is left in one piece. I'm taking a guess here but have seen a similar method in other recipies.

This was one of the most delicious dishes I have ever made! The only modification I made was to marinate the chicken pieces in the garlic & ginger paste, chopped chiles and half the salt for like half an hour before cooking. Otherwise made it as written. Served it with some basmati rice and some chapati we picked up from a local restaurant. This is going in the regular rotation for sure.

Three Dundicut peppers (or 1 teaspoon of red-pepper flakes) plus 5 Thai chilis add up to a fair amount of heat. Rather than buy yet another type of chili pepper, I'll probably use a drop or two of habanero sauce and the Thai chilis that are in my freezer waiting for the appropriate recipe. I'll marinate the chicken in the grated fresh spices, chilis and dry spices before stir frying. I usually add a bit of flour or corn starch to yogurt before adding it to a hot pan so that it doesn't separate.

i agree with steve - with other peppers (like habanero or scotch bonnet for instance) you would cut an X in the bottom, so that some flavor and spice can be released but you avoid chopping it up which would make a dish overly spicy. since thai chilis are very narrow, you can accomplish the same by simply cutting a slit through the pepper but leaving the stem end intact.

Every recipe I've made for karahi has the meat marinated in yogurt, garlic, and ginger pastes first, then cooked. Adds a lot of complexity to the dish.

Bread looks like thepla-an Indian flat bread made with whole wheat/chickpea flour. Am Indian. We use Kashmiri chili powder for color without much heat ie Kerala red fish curry. Unsmoked paprika works (Penzey's half sharp is great). Chili components are interchangeable. We use Thai peppers mostly along with dried red chilis or whatever is on hand. Split fresh chilis from the stem. Chopped means more heat throughout from seeds. Start w/less-more heat can always be added later, like salt.

I think she means stems, so that the chili isn’t split in two.

I'd use Kashmiri chiles: they're red, dried, round and, almost certainly, what the original cooks would use. I'd certainly NOT use scotch bonnets/habanero: the heat levels and typically fruity flavours would be totally at odds with the rest of the recipe. Use of slit fresh chillis is found a lot in Kashmiri cooking, occasionally filled with extra spices and lemon juice as in Achar Gosht (meat cooked in pickling spices). They stop the dish getting extra hot but can be eaten whole if you like them

Pretty sure that they mean the stem.

My sauce curdled when I added to yogurt. I should have let it cool a bit before adding it. I am hoping emulsifying it will help.

This dish is incredible WHY ISNT EVERYONE TALKING ABOUT IT. I used a pint of cherry tomatoes bc thats what I have, but my lips are burning and I CANT STOP EATING. So good.