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Boneless Chicken Karahi Recipe

5 from 2 votes
Boneless chicken karahi is a diaspora adaptation of a Pakistani classic. It is a delicious, straightforward recipe that is perfect for busy weeknights.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian, Pakistani Cuisine

Ingredients
  

  • 3 tablespoon neutral oil canola/sunflower/vegetable
  • 1 tablespoon cumin seeds
  • 1 teaspoon crushed garlic
  • 1 teaspoon crushed ginger finely chopped
  • 2 bird's eye chili roughly chopped
  • 1 ½ pound (~ 700 grams) boneless chicken preferably chicken thighs, diced
  • 1 ½ teaspoon salt or to taste
  • 6 roma tomatoes de-seeded, roughly chopped
  • 1 tablespoon red chili flakes
  • 1 teaspoon black pepper
  • 1 teaspoon garam masala powder
  • 4 tablespoon finely chopped cilantro
  • 1 tablespoon full-fat yogurt lightly whisked (optional)
Garnish
  • ½ cup cilantro finely chopped
  • 1 ½ inch knob ginger finely julienned
  • 1 bird's eye chili finely chopped

Equipment

  • 1 karahi or wok

Method
 

  1. Heat oil in a large karahi or wok. When the oil begins to shimmer, add cumin seeds. Fry until fragrant, roughly 30 seconds or less.
  2. Lower heat and add crushed garlic, ginger and diced green chilies. Fry until fragrant, roughly 30 seconds or less.
  3. Turn the heat up to high, and add chicken and salt. Sear until no longer pink, about 5-10 minutes.
  4. Add chopped tomatoes and stir continuously on high heat until jammy, about 10 minutes.
  5. Add red chili flakes, black pepper and garam masala powder, and mix well. Check for salt.
  6. Let the chicken simmer on high heat until the gravy reduces, about 5 minutes.
  7. Lower heat and add cilantro and yogurt. Stir until well-mixed.
  8. Remove from heat. Garnish with finely chopped cilantro, green chilies, and ginger.