My chicken karahi always gets too watery and takes ages to dry up
Every time, the tomatoes and chicken let out so much water that it turns into a shorba. By the time it dries up, the chicken is overcooked and starts leaving the bone.
3 answers
Kia Pakaun Kitchen · 30 October 2026Best answer
Cook it on high heat in a wide karahi or pan, never a deep pot, so the water steams off fast instead of collecting. Brown the chicken in hot oil for 5-7 minutes first so it seals, and only then add the tomatoes. Use firm, less juicy tomatoes, chop or grate them, and don't cover the pan: a lid traps the steam and makes shorba. If it's still watery once the chicken is cooked, lift the chicken out, dry the masala quickly on high, then put the chicken back. Recipe here: Chicken Karahi recipe
Rabiya Furqan · 30 October 2026
Ohh the deep pot thing makes so much sense, I've been making it in my deep handi all this time. Will try a wide karahi and browning the chicken first this weekend. Thank you!
Haadiya · 31 October 2026
Lol i do the same.. most of the time i take out botis and then let water dry