Karahi is named after the pan in which it was originally cooked – a heavy, often cast-iron pan that’s similar to a wok, but rounder with a flatter base. Traditionally, meat would be simmered and stir-fried in this karahi in an open fire. I’ve read in multiple places that karahi originates in the Khyber Pakhtunkhwa (formerly Northwest Frontier) province of Pakistan, which makes sense given the cuisine’s heavy use of meat and black pepper. Chicken karahi’s distinguishing features are its rich, tomatoey base and a fragrant finishing of green chili peppers, cilantro,
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