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Chicken Karahi

Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Servings 4


  • 1 1/2 lb. boneless chicken preferably chicken thighs, diced
  • 3 tbsp canola/sunflower/vegetable oil
  • 2 cloves garlic finely chopped
  • 2 green chili any kind will work
  • 1 tsp ginger paste
  • 1 tbsp cumin seeds
  • Salt to taste
  • 6 small roma tomatoes de-seeded, roughly chopped
  • 1 tsp black pepper
  • 1 tbsp red chili flakes
  • 1 tsp garam masala powder
  • 4 tbsp chopped cilantro
  • 1 tbsp yogurt
  • Garnish
  • ½ cup cilantro finely chopped
  • 1 ½ inch knob ginger julienned


  • Heat oil in a large karahi or wok. After the oil begins to shimmer, lower heat and stir in garlic. Fry for a few seconds till it browns slightly (make sure it doesn't burn).
  • Add green chilies and ginger paste. Stir to make sure paste doesn't burn. Add cumin seeds and fry for a few seconds.
  • Turn the heat up high, and add chicken and salt. Stir till it's no longer pink, about 10 minutes.
  • Add chopped tomatoes and stir continuously for about 10 minutes.
  • Add red chili flakes, black pepper and garam masala powder. Check for salt.
  • Once the tomatoes have broken down, let the mixture simmer for another 5 minutes on high heat till it has reduced in volume.
  • Add cilantro and yogurt. Keep stirring till the tomatoes have become jammy.
  • Remove from heat. Garnish with cilantro, green chilies, and julienned ginger and serve hot, with naan/chapati, preferably in the karahi itself.