In February, Newcomer Kitchen and guests stepped into the world of Pakistani cooking with our food business incubator student and host Nadia Mumtaz from Eastern Taste where bold spices and timeless traditions came together to create unforgettable dishes. I was so intrigued with the delicious flavours from that lovely evening, I got hands-on to recreate her showstopper main Highway Chicken Karahi and some other sides at home for my family.
But first where my inspiration came from...
Located at our century loft office/demo kitchen at Centre for Social Innovation Spadina hosted on a chilly Tuesday evening, we started with her vegetarian Aloo Tikki Samosa as a greeter appetizer, then joined at our demo station to create Highway Chicken Karahi (meaning "wok")- a flavourful spiced curry from Nadia's childhood, and got hands-on to make parathas and a fresh cucumber tomato salad.
"I first learned about Highway Chicken Karahi from my family, who often spoke about it during road trips or long drives in Pakistan. The dish is famously sold at roadside dhabas (restaurants) along highways, where travelers and truck drivers stop to enjoy a flavourful, spicy chicken karahi cooked in a wok. My family had often shared stories of stopping at these dhabas during trips, where the chicken karahi was always the highlight of the meal. The first time I tried it was during one of these trips, and I was amazed by how tender the chicken was and how the flavours blended so perfectly with the spices, creating a truly unforgettable experience."-- Nadia
Nadia taking guest through the steps of preparing parathas with ghee (clarified butter).
"Traditionally, Highway Chicken Karahi is served with naan or paratha, both of which are perfect for scooping up the flavourful gravy. The rich, spicy curry pairs beautifully with the soft, fluffy texture of naan or the crispy, buttery paratha. It can also be served with steamed basmati rice, although bread is the more common accompaniment. In some cases, a side of raita (yogurt-based side dish) may also be served to cool the palate from the heat of the spices. Fresh coriander leaves and green chilies are often used as garnishes, adding both flavour and a bit of color to the dish."-- Nadia
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| That's a typical truck stopping at dhabas as a table ornament |
The hearty meal was served with a refreshing soda blend called Tha, and finished with Thuthi Kheer- a delectable cardamom infused rice pudding served in traditional clay pots topped with edible silver, dried rose petals and pistachios! Yum 🤤
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| So pretty and a perfect creamy sweet finish! |
And now, my foray into home cooking Chicken Karahi in my kitchen!
"This is a quintessential example of Pakistani roadside cuisine, where the use of simple yet bold spices creates a dish that is both flavourful and comforting. The method of cooking in a wok or karahi is unique—it allows the chicken to be cooked quickly while retaining its juiciness, absorbing the intense flavours of the spices."-- Nadia
Kalonji seeds are commonly known as nigella seeds, onion seeds, black cumin seeds, or black caraway seeds. A little goes a long way to add depth and onion flavour to the dish. |
| Mise en place- chicken and vegetable prep! |
Heat a wok and add the onion, ginger, and garlic. Pour in 1/2 cup of water and bring it to a boil. Once boiling, add the chicken pieces and cook for 5-7 minutes until they begin to turn white. Stir in the chopped tomatoes, red chili powder, salt, turmeric, coriander powder, kalonji and cumin seeds. Mix well, ensuring the chicken is evenly coated with the spices.
Cover the wok and cook for 10-12 minutes, until the tomatoes soften and the oil starts to separate. Reduce the heat and add the whisked yogurt. Stir thoroughly to combine it with the chicken and spices. Add oil and cook for another 10-15 minutes, until the chicken is tender.
Once the chicken is fully cooked, add black pepper powder and garam masala. Stir to incorporate and let it cook for an additional 2-3 minutes.
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| It's a great way to use leftover spinach and other veggies! |
To finish, add sliced green chilies and chopped coriander leaves. Mix well and let it simmer for a couple of minutes, add lemon juice and serve. I served with steamed basmati rice, chopped cucumber and tomato salad and a green chili and cilantro garlic yogurt chutney😋
The chicken morsels are tender and flavourful- savoury, tangy, sweet and spicy! All the layers of flavour that stirs up and satisfies the appetite! A must repeat for any weeknight dinner!
