Chicken Karahi
Experience the bold and aromatic flavors of Chicken Karahi, a beloved Pakistani and North Indian dish that combines tender chicken pieces with a rich, tomato-based gravy. This one-pan recipe is made using minimal yet vibrant ingredients like garlic, ginger, green chilies, and a blend of warm spices, including garam masala and cumin seeds. Slow-cooked to perfection in a traditional wok-like vessel called a karahi, this dish is known for its luscious, thick texture and zesty notes of freshly squeezed lemon and cilantro garnish. Ready in under an hour and ideal for serving with naan or steamed rice, Chicken Karahi is a must-try for anyone craving authentic South Asian cuisine. Perfect for family meals or special gatherings, this recipe captures the essence of home-cooked comfort food.
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Recipe Information
Ingredients
- 1 kg Chicken
- 500 g Tomatoes
- 1 tbsp Ginger
- 1 tbsp Garlic
- 4 Green chilies
- 1 tsp Red chili powder
- 0.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Garam masala
- 1 tsp Cumin seeds
- 0.5 cup Cooking oil
- 1 tsp Salt
- 0.25 cup Cilantro
- 1 Lemon
Instructions
Cut the chicken into small pieces, ideally thigh or breast pieces for even cooking.
Dice the tomatoes and set them aside. Finely chop the ginger and garlic, and slice the green chilies.
Heat the cooking oil in a karahi or a large wok over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until they release their aroma.
Add the ginger and garlic to the oil and sauté for about 1-2 minutes until golden brown.
Add the chicken pieces to the karahi and fry them for about 5-7 minutes until they turn light golden.
Mix in the salt, red chili powder, turmeric powder, and coriander powder. Stir well to coat the chicken pieces with spices.
Add the diced tomatoes and sliced green chilies to the karahi. Cook and stir occasionally until the tomatoes break down and blend with the chicken, forming a thick sauce. This should take around 15-20 minutes.
Once the oil starts to separate from the mixture and the chicken is cooked through, sprinkle garam masala over the top.
Let it simmer for another 5 minutes to let the flavors meld together.
Garnish with freshly chopped cilantro and squeeze the juice of one lemon over the dish.
Serve hot with naan or steamed rice.
Nutrition Facts
Calories |
2942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 5876 mg | 255% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 24.8 g | ||
| Protein | 278.6 g | 557% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4902 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
