Chicken Karahi (Easy, Authentic Recipe)
User Reviews
4.7
48 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
5
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Calories
282 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Karahi (Easy, Authentic Recipe)
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Chicken Karahi is a flavorful and aromatic Pakistani chicken curry dish made with chicken, earthy spices, and fresh ginger. This restaurant-style chicken curry is so good that you'll want to dig in and relish every last bite!
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Ingredients
- 1.5 pound chicken cut into 1.5 inch pieces, skinless, can use bone-in or boneless
- 3 tablespoon ghee or oil
- 2 green chili pepper optional, slit into two, see notes
- 1 1/2 teaspoon salt adjust to taste
- 7 cloves garlic minced
- 1 tablespoon ginger grated
- 3 cup tomato finely diced, or peeled and chopped, 500grams
- 1/4 cup yogurt full-fat whole milk, whisked
- 1 teaspoon garam masala
- 1 tablespoon Dried Fenugreek leaves (Kasoori Methi)
- 1 tablespoon lemon or lime juice adjust to taste
Spices
- 1/4 teaspoon turmeric powder (haldi)
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri red chili powder adjust to taste
- 2 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon black pepper freshly crushed, adjust to taste
Garnish
- cilantro leaves chopped
- 2 green chili pepper sliced in half
- 1 inch ginger julienned
Instructions
- Heat oil or ghee in a large heavy bottom pan. Add chicken and cook until its color changes, about 5 minutes.
- Add green chili pepper, ginger and garlic in the chicken and cook for 2 minutes until well combined.
- Add tomatoes, salt and cover with a lid for 8-10 minutes.
- Add all the spices (coriander powder, cumin powder, turmeric, Kashmiri chili powder, black pepper) and cook for 2 -3 minutes on high flame.
- Bring the flame to medium heat. Add yogurt while stirring contunuously and cook for 3 minutes.
- Add garam masala, dry fenugreek leaves, lime juice, and give the cury a stir.
- Garnish with slit green chili peppers, julienned ginger and cilantro. Serve with roti, paratha, or naan.
Notes
- I did not add onions as this dish is traditionally made with tomatoes only. However, if you like, you can start by sauteing one small chopped onion in ghee/oil. Then add the chicken and follow the recipe.
- Adjust the spices if you want to make the curry less spicy.
- Green Chili Pepper: I typically use Thai, Birdeye, or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
- Use good quality chicken and freshly ground spices for the best flavor.
- I did not add onions as this dish is traditionally made with tomatoes only. However, if you like, you can start by sauteing one small chopped onion in ghee/oil. Then add the chicken and follow the recipe.
- Adjust the spices if you want to make the curry less spicy.
- Green Chili Pepper: I typically use Thai, Birdeye, or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
Nutrition Information
Show Details
Calories
282kcal
(14%)
Carbohydrates
9g
(3%)
Protein
31g
(62%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
112mg
(37%)
Sodium
994mg
(41%)
Potassium
788mg
(23%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
927IU
(19%)
Vitamin C
21mg
(23%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 31g | 62% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 112mg | 37% |
| Sodium | 994mg | 41% |
| Potassium | 788mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 927IU | 19% |
| Vitamin C | 21mg | 23% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
48 reviews
Excellent
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