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This image shows a sizzling black pan filled with Chicken Karahi, featuring tender, marinated chicken pieces coated in a rich, spiced tomato-based gravy. Fresh green chilies and cilantro are sprinkled on top, adding color and a burst of freshness.

Chicken Karahi Recipe

Chicken Karahi is a flavorful, aromatic dish made with marinated chicken, fragrant spices, and a rich gravy. The chicken is cooked until tender and juicy, and then topped with roasted onions, capsicum, and garam masala for an extra kick. Perfect with parathas or naan!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 390 kcal

Equipment

  • Kadai (wok)
  • Grinder for spices
  • stirring spoon
  • Pan for roasting spices
  • Lid for covering the chicken
  • Measuring spoons

Ingredients
  

Curry

  • 1 tsp Jeera
  • 4 tbsp Mustard Oil
  • 1 tbsp Chopped Coriander
  • ½ tsp Garam Masala
  • 1 tbsp Butter
  • 1 tsp Kasuri Methi, roasted and ground
  • 1½ tsp Coriander Powder
  • 1 Bayleaf
  • 2 whole Red Chillies
  • 6 Peppercorns
  • 1 medium Onion, finely chopped
  • ¼ tsp Turmeric Powder
  • 2 tsp Ginger Garlic Paste
  • 1 tsp Ghee
  • 1 Capsicum, cubed
  • 1 tbsp chopped Garlic
  • 2 large Tomatoes, roughly pureed
  • 1 tsp Salt
  • 1 tsp Red Chilli
  • 1 inch Ginger, julienned
  • 2 tbsp Karahi masala
  • ½ tsp Jeera Powder
  • ½ inch Cinnamon

Chicken Marinade

  • 1 tsp Ginger Garlic Paste
  • 500 g Chicken
  • ½ tsp Chilli Powder
  • ¼ tsp Turmeric
  • ¼ cup Curd
  • ½ tsp Salt

Karahi Masala

  • 1 tbsp Fennel Seeds
  • 1 tbsp Coriander Seeds
  • 3 Dry Red Chillies
  • 1 tsp Cumin Seeds
  • 2 tsp Black Peppercorns

Instructions
 

  • Marinate the chicken for 15-20 minutes by mixing all the ingredients for the chicken marinade.
    This image shows raw chicken coated in a deep red marinade of yogurt, chili powder, turmeric, and other bold spices. The chicken is absorbing the flavors, ensuring a juicy and aromatic bite after cooking.
  • Dry roast the ingredients for the karahi masala on low flame for 2-3 minutes until fragrant.
    dry-roasting-karahi-masala-for-intensified-aroma-and-depth
  • Cool and grind them into a powder.
    grinding-roasted-karahi-masala-into-a-fragrant-spice-blend
  • Heat mustard oil in a kadai, add the whole spices, and wait for the cumin to splutter.
    This image shows mustard oil shimmering in a pan, with whole spices like bay leaves, cinnamon, and black cardamom sizzling. Their fragrance fills the air, creating the base for an aromatic Chicken Karahi.
  • Add onions and sauté for a minute, followed by ginger garlic paste, turmeric, chili powder, coriander powder, cumin powder, and 2 tbsp of karahi masala.
    This image shows a thick masala base sizzling in a pan as spices like cumin, coriander, and chili powder cook down. The mixture darkens in color, releasing its full flavor potential.
  • Cook for another 1-2 minutes until the raw smell disappears.
  • Add salt, julienned ginger, and chopped garlic, sautéing for a minute on high heat.
  • Then, add tomato puree and cook for 2 minutes until the oil separates.
    This image shows smooth, vibrant red tomato puree being added to the pan. The rich texture will create the perfect base for the Chicken Karahi’s bold and slightly tangy sauce.
  • Add the marinated chicken and stir fry for 2-3 minutes.
    This image shows marinated chicken sizzling in the pan, its surface caramelizing as it absorbs the bold flavors of the masala. The chicken takes on a deep golden-red hue, promising a flavorful dish.
  • Add ½-¾ cup water, cover, and cook on low heat for 25 minutes.
    adding-water-and-covering-the-karahi-for-slow-cooking
  • In a separate pan, heat ghee and stir-fry whole red chilies, sambar onions, and capsicum on high heat for 2-3 minutes until blistered.
    stir-frying-whole-chilies-onions-and-capsicum-for-extra-flavor
  • Once the chicken has cooked, add the roasted vegetables and mix well.
  • Add garam masala, kasuri methi, and butter, cooking for another 5 minutes.
    finishing-with-garam-masala-butter-and-kasuri-methi-for-depth-and-richness
  • Stir in chopped coriander and let the dish sit for 10 minutes before serving.
    This image shows the final Chicken Karahi dish garnished with fresh cilantro and a sprinkle of garam masala. The dish rests for a few minutes, allowing the flavors to deepen before serving.

Notes

  • The curd marinade tenderizes the chicken, unlike acidic marinades which can toughen it.
  • Let the tomatoes cook until oil separates to ensure the spices are well-combined and moisture evaporated.
  • Coriander adds depth to the flavor—don’t skip it!
  • Karahi Chicken pairs best with parathas, tandoori rotis, or chapatis for the perfect meal.