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Chicken Karahi

Chicken karahi, or kadai chicken, is a dish native to northern and northwestern South Asia, prepared in a karahi, usually served with naan, roti, or rice.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 people
Calories: 126 kcal
Course: Main Course
Cuisine: Pakistani

Ingredients

  • 1½ lb boneless chicken breast , (or chicken thighs), cut into pieces
  • 2 lb tomatoes , peeled, seeded and crushed
  • 1 large red onion , finely chopped
  • 3 cloves garlic , finely minced
  • 1 2-inch / 5 cm piece fresh ginger, cut into thin matchsticks
  • 3 teaspoons red chili flakes
  • 1 tablespoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 6 tablespoons melted ghee (or vegetable oil)
  • ½ cup boiling water
  • salt
  • 3 tablespoons chopped cilantro leaves
  • 2 green hot peppers , cut in half lengthwise
  • lemon juice , freshly squeezed
Equipment
  • Karahi (or cast iron pan)

Instructions

    Cup of Yum
  1. Heat the ghee (or oil) in a cast iron skillet or karahi over medium heat.
  2. Add the onion and sauté until just starting to brown.
  3. Add the ginger and garlic, mix and sauté for 1 minute, stirring constantly.
  4. Add the chicken to the pan and sauté until it turns white.
  5. Add all the spices: red pepper flakes, coriander powder, garam masala, cumin and turmeric and sauté over medium to high heat for 30 seconds, stirring constantly.
  6. Add the boiling water immediately to prevent the spices from burning, mix and then add the crushed tomatoes.
  7. Cook over low to medium heat for about 25 minutes.
  8. If the chicken is not tender yet, add 2 to 3 tablespoons of boiling water and cook 5 minutes more, stirring regularly.
  9. Serve immediately and garnish with green hot peppers, chopped cilantro and a little lemon juice.