Chicken Karahi Recipe

I absolutely adore this recipe because it’s the perfect blend of comfort and flavor; the spices create a magical aroma that brings everyone running to the kitchen. Plus, the simplicity of the ingredients, paired with the savory richness of the dish, makes it a go-to meal for impressing friends with minimal effort!

I adore Chicken Karahi for its explosion of flavors and uncomplicated preparation. A mere 500g of bone-in chicken serves as the tender bedrock for this aromatic dish.

Karahi spices—cumin, coriander, and a good amount of not-too-small-diced ginger and garlic—make the curry that much better. Tomatoes and good, sweet onions round out the dish before topping it with fresh, pungent coriander leaves.

This is as good as it gets, folks. This is a classic.

Ingredients

Poultry: A good source of protein that helps keep muscle mass, which is important for maintaining health.

Fat: Supplies richness and flavor, helps with cooking, and provides healthy fats.

Tomatoes are abundant in vitamin C and antioxidants; they supply a piquant flavor and are a juicy ingredient.

Ginger-garlic paste: Boosts scent and taste; gives anti-inflammatory payoffs.

Green chilies: Provide warmth and piquancy; high in vitamin C and capsaicin.

Garam masala: A mixture of spices; elevates warmth and depth of flavor.

Dried fenugreek leaves: Provides a distinctive earthy, mildly bitter flavor; optional.

Ingredient Quantities

• 500g chicken, bone-in, cut into pieces
• 4 tablespoons oil or ghee
• 2 medium onions, finely sliced
• 2-3 medium tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, sliced
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, for garnish
• 1 teaspoon dried fenugreek leaves (kasuri methi), optional
• 2 tablespoons yogurt, optional

Instructions

1. In a big pan or dish, boil the oil or ghee over a medium flame. Toss in the sliced onions and let them bask in the heat until they turn a shade of brown that is more than just golden but less than fully, deeply caramelized.

2. Add the ginger and garlic in the form of a paste and sauté for 1-2 minutes until the smell of raw paste is no longer present.

3. Place the chicken in the pan. Cook it until the pieces become opaque and no longer show any signs of pinkness.

4. Combine the cumin seeds, coriander powder, red chili powder, turmeric powder, and salt. Uniformly mix them with the chicken, ensuring ample coating of the spices to the meat.

5. Mix in the chopped tomatoes and green chilies. Cook until the tomatoes have softened, and the oil has started to separate from the masala.

6. Add the yogurt to the pan if using, and stir vigorously to ensure the ingredients are well blended. Allow the mixture to cook for an additional 2-3 minutes.

7. Place the lid on the pan and allow the chicken to simmer over low heat for about 15 to 20 minutes, or until it reaches the desired level of doneness and tenderness. Stir once or twice to ensure nothing sticks to the bottom of the pan.

8. After the chicken is finished cooking, increase the temperature and cook without a lid for a couple of minutes to evaporate any superfluous moisture.

9. Add the garam masala and dried fenugreek leaves to the chicken. Stir well and cook for another 2 minutes.

10. Add fresh coriander leaves as a garnish and serve the dish while it is still hot alongside naan or rice.

Equipment Needed

1. Large pan with lid
2. Stirring spoon
3. Measuring spoons
4. Knife
5. Cutting board
6. Mixing bowl

FAQ

• What is the best type of chicken to use for Chicken Karahi?Bone-in chicken pieces are recommended, as they add more flavor to the dish.
• Can I make Chicken Karahi without onions?Onions contribute to the depth of flavor, but you can leave them out if necessary. The dish will still have a more tomato-flavored sauce and will taste delicious.
• Is it essential to use ghee instead of oil?Ghee contributes a more intense flavor, but you can use standard vegetable oil if you like or want to keep things lighter.
• Can I adjust the spice level?Certainly, you can change the number of green chilies and the amount of red chili powder to match your preferred level of spiciness.
• Why is yogurt optional in this recipe?The dish may be made without yogurt, which adds creaminess and tang but is not essential if you prefer a drier curry or wish to avoid dairy.
• What can I substitute for dried fenugreek leaves?You can omit kasuri methi if you don’t have it, but it contributes a distinct taste. There’s no perfect substitute for it.
• How do I store leftovers?Keep uneaten Chicken Karahi in the refrigerator for up to 3 days. Store it in a container made airtight to ensure the best quality. When you want to eat it again, make sure to heat it up thoroughly before you serve it.

Substitutions and Variations

For chicken, bone-in, cut into pieces: To cook more quickly, use boneless chicken breast or thighs.
To use oil or ghee: Substitute with olive oil or mustard oil for a different flavor profile.
Use shallots instead of onions for a milder taste. When substituting, use about 1/8 cup of finely chopped shallots for medium-sized onions (1 cup, sliced).
To garnish with fresh coriander leaves: As an alternative garnish, use fresh parsley.
For dried fenugreek leaves (kasuri methi): Substitute with a tiny amount of mustard seeds for a different aromatic note.

Pro Tips

1. Marinate the Chicken Before cooking, marinate the chicken with a bit of salt, turmeric, and lemon juice for about 30 minutes. This helps tenderize the meat and enhances flavor.

2. Caramelize the Onions Take your time to caramelize the onions to a deep brown color. This step is crucial for developing rich, sweet flavors that will add depth to the dish.

3. Use Fresh Spices For the best flavor, use freshly ground spices. Toast whole spices lightly in a pan and grind them just before use to maximize their aroma and taste.

4. Balance the Heat If you prefer a milder dish, remove the seeds from the green chilies or use fewer red chili powder. Adjust the spice levels to suit your taste.

5. Rest the Dish Allow the dish to rest for 10-15 minutes after cooking and before serving. This resting time helps the flavors to meld together and enhances the overall taste.