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Preparation Time
15 minutes
Cooking Time
45 minutes
Total Time
1 hour
Ingredients for Chicken Karahi
For the Chicken Karahi
- 1 kg chicken, cut into pieces
- 1/2 cup oil or ghee
- 2 large tomatoes, chopped
- 2 large onions, thinly sliced
- 2 tablespoons ginger garlic paste
- 4-5 green chilies, chopped
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- Salt to taste
- Fresh coriander leaves for garnish
- Fresh ginger, julienned for garnish
Nutrition Details of Chicken Karahi (per serving)
Step-by-Step Instructions for Chicken Karahi
Prepare the Onions
o Heat oil or ghee in a large karahi or wok over medium heat.
o Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnish.
o Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnish.
Cook the Chicken
o Add ginger garlic paste to the pot with the remaining onions and sauté for a minute.
o Add the chicken pieces and cook until they are lightly browned.
o Add chopped tomatoes and cook until they are soft and the oil separates from the masala.
o Add the chicken pieces and cook until they are lightly browned.
o Add chopped tomatoes and cook until they are soft and the oil separates from the masala.
Add Spices
o Add red chili powder, turmeric powder, cumin seeds, coriander powder, and salt. Stir well to coat the chicken with the spices.
o Add green chilies and cook for a few more minutes.
o Add green chilies and cook for a few more minutes.
Simmer the Karahi
o Cover the pot and let it simmer on low heat for about 20-25 minutes, or until the chicken is tender and the oil separates from the gravy.
o Add garam masala powder and stir gently.
o Add garam masala powder and stir gently.
Finish and Garnish
o Garnish with the reserved fried onions, fresh coriander leaves, and julienned ginger.
Serve
o Serve hot with naan, roti, or steamed rice.
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