Chicken Karahi Recipe  

Chicken Karahi is one of the most famous southasian dishes. There are many different ways to make this delicious cuisine as everyone seems to have their own signature recipe.

Growing up, my father would always make Chicken Karahi for big dawats (dinners) at our house in an actual Karahi, blackened over years of use and serve it in the same (inspite of my mother’s futile protests). He felt this was the only authentic way to enjoy this delicacy.


I have tried many different recipes for Chicken Karahi (and still have to convince my father to share his) but found this particular one by a dear friend to be the easiest.

Ingredients:

Chicken: 8-10 medium sized skinless pieces including legs, thighs and breasts (around 1 1/2 kg)

Tomatoes: 14 diced

Ginger and Garlic Paste: One tablespoon

Ginger: One inch sliced small

Cilantro: One bunch chopped

Fresh ground pepper: one teaspoon

Salt: To Taste

Red Chili Powder: To Taste

Turmeric Powder: one teaspoon

Oil: three tablespoon

How To:

  1. Marinate the chicken in the ginger and garlic paste (preferably overnight but even five minutes is ok)
  2. Put one tablespoon of oil in a saucepan and add 7 diced tomatoes. Cook on medium heat till they become a paste. Set aside.
  3. Heat two tablespoon of oil in a pot. Once it warms up add around one teaspoon of fresh ground pepper. Let it crackle.
  4. Add the marinated chicken and cook on medium to high heat for 5 minutes stirring occasionally.
  5. Once chicken becomes brown add the tomato paste you made in step 2, the rest of the diced 7 tomatoes, salt, chili powder and turmeric. Stir in on high heat for a minute and then lower heat to medium.
  6. Let the chicken cook for 25-30 minutes on medium-low heat. You will know it’s done when the oil rises above.
  7. Garnish with ginger strips and chopped cilantro

Chicken Kerhai is best enjoyed with naan. This recipe will serve 4-5 people. The total prep and cooking time is 45 minutes. You can save time by doing step 2 in parallel to step 1,3 and 4.

Let me know if you try this recipe and how it turns out.

How do you make chicken karahi? What’s your special recipe?

+ Are you having a desi dinner at your house? Read here about “The Twelve Things That Happen at a Desi Party”

 

 

3 thoughts on “Chicken Karahi Recipe  

  1. That’s SO EASY! I must try since i love doing it as simply as possible.
    I add some blended onion to make paste as well although the real recipe is onion free. Also as a small hack, i add some tomato paste if there are less tomatoes.

    I believe the real taste / aroma results from adding chopped cilantro, slit green chillies and sliced ginger on top in the end (as the oil separates), and covering the pot on very low flame (‘damm’ per) for about 5 mins.

  2. My little poetic license
    Stir cumin and coriander in a pan…then crush them when brown and add it to the oil with black pepper….try it. ..you will live the taste or actual served on road chicken karahi. ..

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