(Tsp - Teaspoon; Tbsp - Tablespoon)

Chicken Karahi is a popular and beloved dish in South Asia, known for its spicy and flavorful taste. Typically served with naan or roti, it’s a delicious treat for any meal. In this blog, you’ll learn how to make a tasty Chicken Karahi at home by following a few simple steps.

Preparation Steps for Perfect Chicken Karahi

Preparing Bone-In Chicken for the Perfect Karahi Curry

Take 500 Grams of Bone-In Chicken: Perfectly Cut into Curry-Sized Pieces

For Frying the Chicken:

• Salt: 1 tsp
• Red Chilli Powder: 1 tsp
• Black Pepper Powder: 1/4 tsp
• Oil: 1 tbsp

Spice Powders:

• Red Chilli Powder: 1 tsp
• Black Pepper Powder: 1/4 tsp
• Garam Masala Powder: 1/2 tsp

For Frying the Chicken:

• Ginger Garlic Paste: 1.5 tsp
• Onions: 2 medium (sliced, approx. 150 grams)
• Green Chillies: 3 (sliced)
• Coriander Leaves: 2 tbsp chopped (plus 2 tbsp for garnish)
• Red Tomatoes: 3 medium (sliced, approx. 200 grams)
• Salt: 1/4 tsp (for frying onions) + a pinch for seasoning at the end
• Ginger: 1 tbsp (julienned)
• Butter: 1 tbsp

Preparation:

• Rinse the chicken pieces thoroughly and pat dry (or strain any excess water).
• Slice the onions and tomatoes.
• Slice the green chillies, finely chop the coriander leaves, and julienne the ginger.

Chicken Karahi Cooking Process:

• Heat 4 tbsp of oil in a karahi (wok-like pan). Add the chicken pieces, along with 1 tsp salt, 1 tsp red chilli powder, and 1/4 tsp black pepper powder. Fry the chicken on high heat for 5 minutes until it turns brown. Reduce the heat, cover, and let it cook on low for an additional 10 minutes. Remove from heat and set the chicken aside.
• In the same oil, add the sliced onions and fry over medium heat for 8-9 minutes, adding 1/4 tsp salt while frying. Then, stir in the ginger garlic paste and cook on low heat for 2 minutes.
• Add the red chilli powder, black pepper powder, and garam masala powder. Add a splash of water and cook the spices on low heat for 2 minutes.

• Add the fried chicken pieces, sliced green chillies, and chopped coriander leaves. Mix everything well and sear for 2-3 minutes to combine the flavors. Then, add the sliced tomatoes along with a pinch of salt. Stir and cook for another 2 minutes.
• Cover the pan and let the dish simmer on low heat for 10 minutes.
• Finally, add the julienned ginger and remaining chopped coriander leaves. Cook on low heat for an additional 2 minutes.
• Stir in 1 tbsp of butter, mix thoroughly, and your Chicken Karahi is ready to serve!

Enjoy this rich, flavorful dish with naan or rice!

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