Whole30 Chicken Karahi
Bring bold flavors to your kitchen with this Whole30 Chicken Karahi, a nourishing twist on a traditional Pakistani favorite! This recipe combines tender boneless chicken thighs with a vibrant medley of aromatic spices, fresh tomatoes, garlic, ginger, and crackling cumin seeds, all simmered in ghee or coconut oil for a rich, Whole30-compliant dish. The slow-cooked masala creates a deeply flavorful base, while the green chilies offer a gentle heat and cilantro adds a refreshing finish. Ready in under an hour, this gluten-free and dairy-free chicken karahi is perfect for a weeknight dinner or a crowd-pleasing centerpiece. Serve it hot with a squeeze of lemon and enjoy a wholesome meal that's full of robust flavors and healthy ingredients!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 3 tablespoons Ghee or coconut oil
- 1 large Onion
- 4 medium Tomatoes
- 4 large Garlic cloves
- 1 inch piece Ginger
- 2 medium Green chilies
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 cup Fresh cilantro
- 1 medium Lemon
Instructions
Cut the boneless chicken thighs into bite-sized pieces and set aside.
Finely chop the onion and tomatoes, mince the garlic, and grate the ginger.
Heat the ghee or coconut oil in a large pan over medium heat.
Add the cumin seeds to the hot oil and let them crackle for about 30 seconds.
Add the chopped onion to the pan and sauté until golden brown.
Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt.
Cook the mixture until the tomatoes start to break down and form a thick paste, stirring occasionally.
Add the chicken pieces to the tomato-onion mixture, stirring well to coat the chicken with the masala.
Cover the pan and cook for 20-25 minutes, stirring occasionally until the chicken is fully cooked and tender.
Cut the green chilies lengthwise and add them to the pan, cooking for an additional 5 minutes.
Garnish with freshly chopped cilantro and a squeeze of lemon juice before serving. Serve hot.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.4 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 786 mg | 17% | |
*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.
