Chicken Karahi
Chicken karahi is Desi comfort food at its finest — tender chicken wok-tossed with tomatoes, ginger and green chilies in a hot karahi. This one-pan recipe delivers that smoky dhaba flavor in just 30 minutes.
- Prep time
- 15 mins
- Cook time
- 30 mins
- Total time
- 45 mins
- Servings
- 4 servings
- Calories
- 520
Ingredients
- 750 g (1.5 lb) chicken, bone-in pieces
- 4 large tomatoes, chopped (about 600 g)
- 1/2 cup oil or ghee
- 2 tablespoons ginger-garlic paste
- 4 to 6 green chilies, slit lengthwise
- 1 tablespoon crushed coriander seeds
- 1 teaspoon crushed black pepper
- 1 teaspoon red chili flakes
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1-inch piece fresh ginger, julienned
- 1/2 cup fresh cilantro, chopped
- Salt to taste
- Lemon wedges, to serve
Instructions
- Heat the oil in a karahi or heavy wok over high heat. Add cumin seeds and let them sizzle for 20 seconds.
- Add the chicken pieces and sear on high heat for 6 to 8 minutes, turning until lightly golden on all sides.
- Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
- Add the chopped tomatoes, turmeric and salt. Cook on medium-high, stirring often, for 10 minutes until the tomatoes break down into a thick masala and the oil separates at the edges.
- Add the crushed coriander seeds, black pepper and chili flakes. Toss well and cook 5 more minutes.
- Stir in the green chilies and half the julienned ginger. Cover and simmer on low for 8 to 10 minutes until the chicken is fully cooked and tender.
- Uncover, raise the heat for 2 minutes to slightly char the masala (bhunao). Garnish with remaining ginger and fresh cilantro.
- Serve piping hot with naan or chapati and lemon wedges on the side.
Pro tips
- High heat is everything — a screaming-hot karahi gives the chicken its signature sear and smoky edges.
- Crush the coriander seeds fresh; pre-ground coriander loses the citrusy punch that defines karahi.
- Do not add water. The tomatoes release enough liquid, and the masala should be thick enough to coat the chicken.
- Finish with fresh julienned ginger — it adds a bright heat that dried spices cannot match.
Frequently asked questions
What is a karahi, and can I use a regular pan?
A karahi is a thick, round-bottomed wok that distributes heat evenly and gives the dish its signature smoky char. A heavy wok or deep skillet is the best substitute — avoid thin non-stick pans, which cannot take the high heat.
Can I make karahi with boneless chicken?
Yes. Use 500 g boneless chicken breast or thighs cut into chunks and reduce the cooking time by about 5 minutes, since boneless pieces cook faster.
Why does my karahi turn out watery?
The most common mistakes are overcrowding the pan (the chicken steams instead of searing) and adding water. Karahi should cook in its own juices and the oil that separates — no added water needed.
How do I store leftover chicken karahi?
Refrigerate in an airtight container for up to 3 days. Reheat in a hot pan with a splash of water, or microwave covered. The flavors deepen overnight, so it tastes even better the next day.