Chicken Karahi, a beloved dish in South Asian cuisine, is renowned for its rich flavors and aromatic spices.

Originating from the Punjab region, this dish has become a staple in households and restaurants alike, cherished for its vibrant taste and easy preparation.

Despite its exotic name, Chicken Karahi is surprisingly simple to make, making it an ideal choice for both novice and seasoned cooks.

The heart of Chicken Karahi lies in its ingredients, each contributing to its distinct flavor profile. Tender chicken pieces, onions, and tomatoes form the base, while a blend of ginger and garlic paste infuses the dish with depth and warmth.

Spices like chili powder, black pepper, and turmeric add a kick of heat and a hint of earthiness, perfectly complemented by the fragrant garam masala. Yogurt lends a creamy texture and balances the bold flavors, creating a harmonious medley of tastes.

Expert Tip: Marinate the chicken in yoghurt and spices for added tenderness and flavor.

Ingredients

Oil: Provides the base for cooking and adds richness to the dish.

Chicken: Serves as the protein component, becoming succulent and flavorful as it cooks.

Onions: Offer sweetness and texture, caramelizing to enhance the overall taste.

Tomatoes: Contribute acidity and juiciness, forming the sauce’s foundation.

Ginger Paste and Garlic Paste: Infuse the dish with aromatic notes and depth of flavor.

Spices (Salt, Chili Powder, Black Pepper, Turmeric, Garam Masala): Elevate the taste profile, adding warmth, heat, and complexity.

Yogurt: Adds creaminess and balances the spices, creating a luscious sauce.

Coriander, Ginger Julienned, Green Chilies, Dried Fenugreek Leaves, Cumin Seeds: Enhance the dish with fresh aroma, vibrant color, and a touch of bitterness, culminating in a tantalizing sensory experience.

Expert Tip: Toasting whole spices like cumin seeds before adding them to the curry enhances their aroma and flavor.

Serving Suggestions

• Serve hot Chicken Karahi alongside freshly baked naan bread for an authentic dining experience.
• Garnish with a sprinkle of freshly chopped coriander leaves and a squeeze of lemon juice for a burst of freshness.
• Pair with fragrant basmati rice and cooling cucumber raita to complement the spicy flavors of the dish.

Expert Tip: For a creamier texture, blend a portion of the cooked curry before adding the chicken for a velvety sauce.

Frequently Asked Questions

How spicy is Chicken Karahi?

Chicken Karahi can vary in spice level depending on personal preference. Adjust the amount of chilli powder and green chillies to suit your taste.

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken can be used in this recipe. Adjust the cooking time accordingly as boneless chicken cooks faster than bone-in.

Can I make Chicken Karahi ahead of time?

Yes, Chicken Karahi tastes even better the next day as the flavors have had time to meld. Simply reheat gently on the stovetop before serving.

What can I serve with Chicken Karahi?

Chicken Karahi pairs well with naan bread, roti, rice, or even crusty bread. Accompany with your favorite chutneys or pickles for added flavor.

Can I substitute Greek yoghurt for regular yoghurt?

Yes, Greek yoghurt can be used as a substitute for regular yoghurt. Keep in mind that Greek yoghurt is thicker, so adjust the consistency of the curry accordingly.

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Chicken Karahi

by Nabeela Kauser

Chicken karahi or chicken kadai is a spicy chicken curry recipe made with fragrant spices and fresh ginger. With this authentic chicken karahi recipe, you will be guaranteed to impress all your friends and families.

5 from 43 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine Indian, Pakistani

Servings 4

Calories 435 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 50 ml Oil
• ▢ 1 kg Chicken
• ▢ 2 Onions
• ▢ 3 Tomatoes
• ▢ 1 tbsp Ginger Paste
• ▢ 1 tbsp Garlic Paste
• ▢ 1 tsp Salt
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Black Pepper
• ▢ 1 tsp Turmeric Powder Haldi
• ▢ ½ tsp Garam Masala
• ▢ 100 g Yoghurt
• ▢ Coriander
• ▢ Ginger Julienned
• ▢ 1 tsp Dried Fenugreek Leaves Methi
• ▢ 1 tsp Cumin Seeds Jeera
• ▢ 1 Green Chillies

Instructions

• In a karahi pot or round-bottomed wok heat up the oil on low heat until hot
• Add the finely diced onions and cook on medium heat for 4-5 minutes until lightly browned but be careful not to burn
• Add the ginger paste and the garlic paste then cook for 2-3 minutes mixing thoroughly to ensure that the pastes evenly distribute through the curry
• Add the chopped tomatoes and cook for 3-4 minutes until soft
• Add the chicken and cook for 5-6 minutes until the chicken has changed colour and there is no sign of any pinkness on the outside of the chicken
• Add the salt, chilli powder, black pepper, turmeric powder and garam masala then cook the spices for 3-4 minutes stirring to ensure that the spices do not stick to the pan
• Add the yoghurt then stir immediately to prevent the yoghurt from curdling and cook for 8-10 minutes
• Add the finely diced rocket chillies, julienned ginger, cumin seeds, dried fenugreek leaves and coriander then mix until combined
• Serve immediately with homemade naan then enjoy!

Video

Notes

Nutritional facts:

The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 435kcalCarbohydrates: 13gProtein: 25gFat: 31gSaturated Fat: 7gTrans Fat: 0.2gCholesterol: 93mgSodium: 733mgPotassium: 618mgFibre: 3gSugar: 6gVitamin A: 1120IUVitamin C: 21mgVitamin D: 0.3µgCalcium: 82mgIron: 2mg

Keyword Chicken, Cooking, Curry, Food, Karahi, Recipe, Spicy

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