Karahi Kebab Skewers | SHICKEN
What does Karahi mean?
Have a guess, based on how the word looks and sounds.
A karahi, also called a kadai, is a thick, deep, circular cooking pot used across South Asian cooking. It looks a little like a wok, but with steeper sides and a heavier build (see below).
Traditionally made from cast iron, copper, steel or wrought iron, the karahi is built for heat. Its rounded base and sloping sides help ingredients cook quickly, while sauces reduce down into something thick & rich.
The word karahi is linked to karah, a larger version traditionally used in the subcontinent for boiling milk and making thick cream.
Karahi-style dishes are commonly found across northern Pakistan, Kashmir and Punjab, especially in street food stalls, grill houses, restaurants and family meals. They are often served hot in the pan itself, with naan or roti used to scoop up the reduced sauce.
We make our Karahi Kebabs by marinating SHICKEN pieces in a tomato-rich marinade, then adding a deep blend of spices: garlic, ginger, paprika, turmeric, fenugreek leaves, black cardamom, cumin seeds, coriander seeds and tamarind. The pieces stay in the sauce for 24 hours, soaking up that karahi-style flavour and colour, tomato-red at the base, with turmeric giving depth and warmth, and green chilli-style brightness (colour & falvour) running through.
One interesting thing about karahi dishes (normally curry) is that they are often dry or semi-dry, rather than soupy. The sauce is reduced until thick and concentrated (remember the karahi pan doing its job?), which makes it perfect for scooping up with fresh tandoor naan or roti.
For our kebabs, that idea becomes even more condensed. The flavour gets soaked into them. You get the rich tomato base, the spice, the heat that’s slightly punchy, all packed into kebab form on skewers.
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