Dairy-Free Chicken Karahi
Savor the bold and authentic flavors of Dairy-Free Chicken Karahi, a classic Pakistani-inspired dish crafted without cream or yogurt to suit dairy-free dietary needs. This vibrant recipe features tender bites of boneless chicken simmered in a rich, tomato-based sauce infused with aromatic spices like cumin, coriander, turmeric, and garam masala. Freshly chopped garlic, ginger, and green chilies add a fragrant kick, while a garnish of coriander leaves and a squeeze of lemon juice brighten its hearty profile. Ready in under an hour, it’s perfect for serving with fluffy basmati rice or warm naan, making it an ideal choice for a satisfying, dairy-free dinner packed with flavor.
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Recipe Information
Ingredients
- 500 grams Boneless chicken
- 3 tablespoons Cooking oil
- 3 pieces Medium tomatoes
- 1 large Onion
- 4 pieces Garlic cloves
- 1 inch piece Fresh ginger
- 3 pieces Green chilies
- 1 teaspoon Salt
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 cup Fresh coriander leaves
- 1 piece Lemon
Instructions
Chop the boneless chicken into bite-sized pieces and set aside.
Finely chop the onion, garlic cloves, and fresh ginger. Dice the tomatoes and slice the green chilies.
Heat the cooking oil in a deep, heavy-bottomed skillet or karahi over medium heat.
Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Add the garlic and ginger to the onions and sauté for another 2 minutes until fragrant.
Add the chicken pieces to the skillet and cook for 5 minutes until they turn white.
Introduce the diced tomatoes, green chilies, salt, red chili powder, turmeric powder, cumin seeds, and coriander powder to the skillet.
Stir well to combine all ingredients, and cook for about 10 minutes, stirring occasionally, until the tomatoes are soft and the oil separates from the mixture.
Lower the heat and let the chicken cook in the tomato mixture for another 15 minutes, stirring occasionally. Ensure the chicken is cooked through.
Add garam masala and mix well. Cook for an additional 5 minutes to let the flavors meld.
Garnish the dish with freshly chopped coriander leaves and a squeeze of lemon juice.
Serve hot with rice or naan.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2835 mg | 123% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 24.5 g | ||
| Protein | 167.7 g | 335% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 329 mg | 25% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3653 mg | 78% | |
*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.
