Karahi Chicken
Karahi Chicken is a bold and flavorful Pakistani and North Indian classic, beloved for its rich and aromatic tomato-based gravy. In this recipe, tender bone-in chicken is simmered with a medley of spices—red chili, turmeric, and coriander—infused with the subtle nuttiness of cumin seeds and the earthy depth of dried fenugreek leaves. Ginger and garlic provide a warm, aromatic foundation, while fresh tomatoes and green chilies create a tangy and slightly spicy sauce that thickens beautifully as it cooks. This one-pot dish is traditionally prepared in a "karahi" (a deep, wok-like pan), ensuring an authentic taste and texture. Topped with vibrant cilantro and julienned ginger, Karahi Chicken is perfect for serving alongside fluffy naan or fragrant basmati rice, making it an irresistible centerpiece for a comforting homemade meal.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into medium pieces)
- 5 medium Tomatoes (roughly chopped)
- 1 medium Onion (finely sliced)
- 2 tbsp Ginger (julienned)
- 1 tbsp Garlic (finely chopped)
- 4 Green chilies (slit lengthwise)
- 2 tbsp Fresh cilantro (chopped)
- 4 tbsp Oil or ghee
- 1.5 tsp Red chili powder
- 0.5 tsp Turmeric powder
- 1.5 tsp Coriander powder
- 1 tsp Cumin seeds
- 1 tsp Fenugreek leaves (dried, optional)
- 2 tbsp Fresh cream or yogurt (optional)
- 1 tsp Salt
- 1 cup Water
Instructions
Heat oil or ghee in a karahi (or a deep pan) over medium heat.
Add cumin seeds and let them sizzle for 30 seconds.
Add the sliced onion and sauté until golden brown, about 5-7 minutes.
Stir in the chopped garlic and ginger, and cook for another minute until fragrant.
Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until they start to brown.
Add the red chili powder, turmeric powder, coriander powder, and salt. Stir well to coat the chicken in the spices.
Toss in the chopped tomatoes and slit green chilies. Stir everything together and cover the pan with a lid.
Let the chicken cook on medium heat for 15-20 minutes, stirring occasionally. If the mixture looks dry, add a splash of water.
Once the tomatoes have softened and formed a thick gravy, uncover the pan. Use a spoon to mash any large tomato pieces.
Add the dried fenugreek leaves (if using) and stir well. Adjust the salt and spice levels as needed.
If desired, stir in fresh cream or yogurt for a richer flavor.
Cook uncovered on medium-high heat for 5-7 minutes, allowing the oil to separate and float on top of the gravy.
Garnish with fresh cilantro and ginger juliennes before serving.
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
3037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 37.5 g | ||
| Protein | 194.6 g | 389% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 362 mg | 28% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4795 mg | 102% | |
*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.
