Low Sodium Chicken Karahi
Discover the bold flavors of traditional Pakistani cuisine with this Low Sodium Chicken Karahi, a heart-healthy twist on a beloved classic. Perfectly spiced and brimming with aromatic ingredients like ginger-garlic paste, fresh green chilies, and a medley of warm spices, this dish delivers depth without relying on excess salt. Succulent boneless chicken simmers in a rich tomato and yogurt-based sauce, creating a vibrant, tangy taste that pairs beautifully with naan or steamed rice. Prepared in just under an hour, this easy-to-make recipe is perfect for food lovers seeking a low-sodium meal packed with authentic taste and wholesome ingredients. Garnished with fresh coriander and a spritz of lemon juice, this dish is a delicious and nutritious crowd-pleaser you’ll want in your weekly rotation.
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Ingredients
- 500 grams Boneless chicken breast
- 2 tablespoons Olive oil
- 1 large, finely sliced Onion
- 3 medium, chopped Tomatoes
- 1 tablespoon Ginger-garlic paste
- 3 sliced Green chilies
- 1 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Turmeric powder
- 0.25 cup Fresh coriander leaves
- 1 tablespoon Lemon juice
- 2 tablespoons Yogurt
Directions
Step 1
Cut the boneless chicken into bite-sized pieces and set aside.
Step 2
In a large karahi or wok, heat the olive oil over medium heat.
Step 3
Add the finely sliced onion and sauté until golden brown, about 5-7 minutes.
Step 4
Stir in the ginger-garlic paste and sliced green chilies. Cook for another minute until fragrant.
Step 5
Add the chopped tomatoes to the karahi and cook for 5-6 minutes until they soften and the oil begins to separate.
Step 6
Increase the heat to medium-high and add the chicken pieces. Cook, stirring frequently, until the chicken is lightly browned and cooked through, about 10 minutes.
Step 7
Mix in the red chili powder, ground coriander, black pepper, and turmeric powder. Stir well to coat the chicken evenly with the spices.
Step 8
Reduce the heat to low and add the yogurt. Stir continuously to prevent curdling. Allow it to simmer gently for 5-7 minutes, letting the flavors meld.
Step 9
Squeeze in the lemon juice and garnish with fresh coriander leaves.
Step 10
Serve hot with naan or steamed rice, and enjoy your low sodium chicken karahi!
Nutrition Facts
| Serving size | (1271.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1231.1 |
| Total Fat 49.3g | 0% |
| Saturated Fat 9.3g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 431.8mg | 0% |
| Sodium 1730.7mg | 0% |
| Total Carbohydrate 53.7g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 25.2g | |
| Protein 150.9g | 0% |
| Vitamin D 14.4IU | 0% |
| Calcium 286.9mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 3336.5mg | 0% |
Source of Calories