Go Back
Deliciously Easy Chicken Karahi Recipe

Deliciously Easy Chicken Karahi

There's something truly special about the aroma of Chicken Karahi wafting through the kitchen. This dish is not just a recipe; it's a warm hug on a plate. Best of all, it is incredibly easy to prepare, making it perfect for any weeknight or special occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Pakistani
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Karahi
  • 1 kg chicken cut into pieces for even cooking
  • 4 tbsp oil your favorite cooking oil for frying
  • 2 medium onions finely sliced
  • 2-3 medium green chilies slit for a mild kick
  • 1 tbsp ginger-garlic paste essential for that aromatic flavor
  • 2 medium tomatoes chopped
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • Salt to taste always essential in any dish
  • Fresh coriander leaves for garnish and freshness
  • Ginger slices for an elegant touch on top
  • 1 tsp garam masala to finish off with a hint of warmth

Equipment

  • Karahi or Deep Pan

Method
 

  1. Step 1: Start by heating the oil in a karahi or deep pan over medium heat.
  2. Step 2: Add the sliced onions and sauté until they turn golden brown, about 5-7 minutes.
  3. Step 3: Stir in the ginger-garlic paste and green chilies. Cook for another minute.
  4. Step 4: Add the chicken pieces. Cook until browned on all sides, about 8-10 minutes.
  5. Step 5: Mix in the chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt. Cook until tomatoes soften, about 5 minutes.
  6. Step 6: Cover and simmer on low heat until chicken is fully cooked and tender, around 25 minutes.
  7. Step 7: Sprinkle garam masala over the dish and mix well.
  8. Step 8: Garnish with fresh coriander leaves and ginger slices before serving.

Notes

Let your Chicken Karahi cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing it for up to 2 months.