Chicken karahi

  • Dinner
  • Servings
  • 3Spicy
  • 30 minutesCook Time
  • Cuisine : Indian
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Chicken karahi Indian style


½ kg chicken – , cut into pieces ¼ cup oil ¼ teaspoon black pepper powder Salt – to taste. Whole Spices to roast 1 teaspoon coriander seed – (sabut dhanya) 1 teaspoon cumin seeds – (sabut zeera) 5 nos red button chillies – ( gol lal mirch) 1½ inch piece kashmiri red chilli ½ teaspoon dry fenugreek leaves – (kasuri meethi) More spices ½ tablespoon chopped garlic ¼ teaspoon all spice powder – (garam masala) ¼ teaspoon turmeric powder ¼ teaspoon black pepper powder ½ teaspoon red chilli – (skip red chilli if you like less spicy food) ½ tablespoon green chilli paste


In karahi

Step By Step Method

  • Dry roast whole spices (coriander, cumin, red button chilli, kashmiri chilli, dry fenugreek leaves) and grind into a fine powder. Set aside. Heat oil in a wok, add chicken, salt and pepper. Fry for 5 minutes until color changes. Then remove chicken with a slotted spoon and set aside. In same oil fry grounded spices and other spices ( chopped garlic, all spices powder, black pepper powder, red chilli powder and turmeric) for 30 seconds and then add green chilli paste, fry for another 30 seconds. Throw in onions and cook for 3 minutes until translucent. Now pour in tomato puree and salt. Cook for 3-5 minutes until oil separates. Add chicken to the gravy and cover. Cook for 10-15 minutes until chicken is tender. (Add ¼ cup water, if required). Add 1 tablespoon butter (if using) and ginger. Remove seeds of chilies and cut each into 3-4 length-wise slices. Add to the Chicken Karahi and serve with tandoori nan or chappati and lemon wedges.