Chicken Karahi
User Reviews
5
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
435 kcal
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Course
Main Course, Dinner
Chicken Karahi
Description
This Chicken Karahi recipe uses a neutral cooking oil to sauté onions, ginger, and garlic pastes, forming the base of a flavorful sauce enriched with tomatoes and a complex blend of spices including turmeric, chili powder, black pepper, and garam masala. The chicken is cooked until no longer pink, then simmered with yoghurt to create a creamy, spiced curry.
The final addition of fenugreek leaves, cumin seeds, fresh coriander, julienned ginger, and green chili contributes a fresh, herbal aroma and a slight heat that balances the rich sauce. The cooking method is a slow simmer in a karahi wok or comparable vessel, which allows the flavors to meld and the sauce to thicken around the chicken pieces.
Chicken Karahi is typically served immediately, often accompanied by flatbreads or rice, making it a satisfying and savory entrée.
Ingredients
- 50 ml neutral cooking oil generic cooking oil
- 1 kg chicken
- 2 onion
- 3 tomato
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp black pepper
- 1 tsp turmeric powder Haldi
- ½ tsp garam masala
- 100 g yogurt
- Coriander
- ginger Julienned
- 1 tsp fenugreek leaves Methi, dried
- 1 tsp cumin seeds Jeera
- 1 green chili
Instructions
- In a karahi pot or round-bottomed wok heat up the oil on low heat until hot
- Add the finely diced onions and cook on medium heat for 4-5 minutes until lightly browned but be careful not to burn
- Add the ginger paste and the garlic paste then cook for 2-3 minutes mixing thoroughly to ensure that the pastes evenly distribute through the curry
- Add the chopped tomatoes and cook for 3-4 minutes until soft
- Add the chicken and cook for 5-6 minutes until the chicken has changed colour and there is no sign of any pinkness on the outside of the chicken
- Add the salt, chilli powder, black pepper, turmeric powder and garam masala then cook the spices for 3-4 minutes stirring to ensure that the spices do not stick to the pan
- Add the yoghurt then stir immediately to prevent the yoghurt from curdling and cook for 8-10 minutes
- Add the finely diced rocket chillies, julienned ginger, cumin seeds, dried fenugreek leaves and coriander then mix until combined
- Serve immediately with homemade naan then enjoy!
Notes
- Nutritional information is provided for reference and should not be solely relied upon for dietary decisions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 13g | 4% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 93mg | 31% |
| Sodium | 733mg | 31% |
| Potassium | 618mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 21mg | 23% |
| Vitamin D | 0.3µg | 2% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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