A classic home-style chicken karahi with a bright tomato base, ginger and green chilli. Adjust the heat to taste.
Ingredients
- 750 g chicken, bone-in
- 4 medium tomatoes, chopped
- 2 tbsp oil or ghee
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder, or to taste
- 1 tsp coriander powder
- ½ tsp cumin
- 3 green chillies, slit
- 1 tbsp ginger cut into matchsticks
- Fresh coriander, salt and lemon
Method
- Heat oil in a karahi. Add chicken and cook until the outside changes colour.
- Stir in ginger-garlic paste, chilli powder, coriander, cumin and salt.
- Add tomatoes, cover and cook over medium heat until the chicken is cooked through and tomatoes soften, stirring occasionally.
- Uncover and cook until the masala thickens and oil begins to show at the edges.
- Add green chillies and ginger. Finish with coriander and lemon.
Serve with: naan, roti or rice. Cooking time is approximate; ensure chicken reaches a safe internal temperature.
Chicken Karahi at a glance
| Preparation | 15 minutes |
|---|---|
| Cooking | 35 minutes |
| Total time | 50 minutes |
| Servings | 4 |
| Difficulty | Medium |
Times are estimates and may vary with your equipment and experience. Adjust seasoning to taste and follow safe food-handling practices.
Frequently asked questions
Can I use boneless chicken?
Yes. Reduce the cooking time and check that the chicken is fully cooked.
How do I thicken the masala?
Cook uncovered for a few minutes until excess moisture evaporates.
What should I serve with chicken karahi?
Serve with naan, roti or steamed rice.
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