Chicken Karahi
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
446 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
Pakistani
Chicken Karahi
Description
This Chicken Karahi features bite-sized pieces of chicken cooked with chopped onions, minced garlic and ginger, and a combination of ground cumin, coriander, turmeric, Kashmiri chili powder, black pepper, and salt. Fresh or canned tomatoes provide the base of the sauce. The chicken and spices are stirred together over medium-high heat until the meat is seared and coated with the spice mixture, then cooked gently with a lid to soften the chicken and thicken the masala.
The result is a flavorful but not overly wet curry, traditionally served somewhat dry with a slightly thick masala coating the tender chicken. The addition of whole green chilies at the end and cooking with oil lends a shiny finish to the sauce and a mild spiciness that can be adjusted. Chicken Karahi is commonly enjoyed with flatbreads like roti or naan, making it a hearty and satisfying meal.
This recipe can be adjusted for spice level by substituting chili powder with paprika for a milder version, making it adaptable for children or less spicy preferences. Stirring frequently during the initial cooking prevents burning and ensures even cooking.
Ingredients
- 28.22 ounces chicken one baby chicken, cut in small pieces.
- 2 onion chopped, medium
- 5 cloves garlic minced
- ½ inch ginger minced.
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon Coriander ground
- ½ teaspoon turmeric powder
- 1 teaspoon kashmiri chilli powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 7.05 ounces tomato fresh or tinned
- ⅓ cup cooking oil
- 3 bird’s eye chilli optional, whole, green
Instructions
- Get your karahi/ Kadai/ kadhai/ frying pan ready. Put the chicken, onion, ginger, garlic, all the spices, salt, and tomatoes in the pan. Give them a good stir until all the chicken pieces are covered with spices. Then cook at medium-high heat for about 10 minutes. Take care and keep stirring the meat so it won’t get burned at the bottom of the pan.
- When the chicken is cooked but still firm, turn the heat down and slow-cook it with a lid on. It takes about 30-40 minutes for the chicken to become tender and the masala (spice mix) to get thickened.
- Once most of the liquid evaporates, add the whole chilies (if using) and pour in the oil. Stir well and cook further for about 5 minutes or until the sauce is shiny with a bit of oil separated at the edges.
Notes
- Chicken Karahi is traditionally a drier curry served with flatbreads like roti, naan, or pitta to soak up the sauce.
- You can adjust the sauce consistency by cooking longer to evaporate more liquid or leaving it saucier if preferred.
- For less spicy flavor, replace chili powder with paprika, making the dish friendlier for young children.
- Frequent stirring during initial cooking prevents burning and helps evenly coat the chicken with spices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 446kcal | 22% |
| Carbohydrates | 8g | 3% |
| Protein | 33g | 66% |
| Fat | 31g | 48% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 23g | 135% |
| Cholesterol | 125mg | 42% |
| Sodium | 495mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
