Karhai Chicken Recipe | Middle Eastern Recipes | PBS Food

Lidia Bastianich learns about the recipes immigrants bring with them to the United States when she visits a swearing-in ceremony at Thomas Jefferson's Monticello, in Lidia Celebrates America: Freedom & Independence on PBS.


Yield: 4-6 servings



  • 2 tablespoons canola oil
  • 2 chopped red onions
  • 4 chicken thighs with bones
  • 6 chicken legs with bones
  • 4 diced medium tomatoes
  • 1 tablespoon garlic paste
  • ¼ cup fresh ginger
  • 2 hot green peppers
  • 1-2 teaspoons salt
  • ½ teaspoon red chili powder or cayenne pepper
  • ⅓ teaspoon turmeric powder
  • ⅓ cup chopped fresh cilantro (reserve 1 tablespoon for garnish)


  1. Heat the oil in pan on medium-high heat. Sauté onions until wilted and just starting to caramelize.
  2. Add chicken to pan and stir until chicken starts to lightly caramelize.
  3. Add remaining ingredients to the pot and stir together until combined. Cover with lid and reduce heat to medium-low. Simmer for 45 minutes to 1 hour, stirring occasionally. Once chicken is fork-tender, uncover pot, turn flame to high, and stir chicken continuously, scraping the bottom of the pan until the sauce thickens slightly and oil starts to separate from gravy.
  4. Take off heat and sprinkle with remaining chopped cilantro. Serve with basmati rice or flat breads such as naan, roti, or paratha.


This recipe is provided by Faiza Jamil.
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