Chicken Karahi
A lively tomato-based chicken curry cooked quickly in a karahi until the sauce turns glossy and concentrated. Fresh ginger, green chilies, and coriander keep the flavor bright, bold, and unmistakably karahi-style.
Prep
20m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 800gChicken Thigh (cut into large pieces)
- 60mlVegetable Oil
- 500gTomato (finely chopped)
- 15gGarlic (crushed)
- 15gFresh Ginger (crushed)
- 10gFresh Ginger (julienne)
- 15gGreen Chili (sliced)
- 5gCumin Powder
- 8gCoriander Powder
- 6gChili Powder
- 5gGaram Masala
- 10gSalt
- 120mlWater
- 10gFresh Coriander (roughly chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a karahi or wide skillet over medium-high heat.
- 02
Add the chicken thigh and cook until the pieces lose their raw color and begin to brown lightly.
- 03
Add the crushed garlic, crushed fresh ginger, tomato, green chili, cumin powder, coriander powder, chili powder, and salt. Cook, stirring often, until the tomato breaks down and the oil begins to separate around the edges.
- 04
Add the water, reduce the heat to a gentle simmer, and cook until the sauce coats the meat and the chicken reaches 74°C (165°F).
- 05
Stir in the garam masala and the julienned fresh ginger, then cook briefly so the aroma stays fresh.
- 06
Finish with the fresh coriander and serve hot.
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