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chicken-karahi-with-tender-chicken-pieces-in-spicy-red-gravy

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.
    marinating-raw-chicken-with-spices-for-authentic-chicken-karahi-recipe
  • Dry roast the ingredients for the karahi masala on low flame for 2-3 minutes until fragrant.
    heating-mustard-oil-in-a-black-kadai-and-sauteing-whole-spices-for-chicken-karahi
  • Cool and grind them into a powder.
    grinding-roasted-spices-into-fine-powder
  • Heat mustard oil in a kadai, add the whole spices, and wait for the cumin to splutter.
    heating-mustard-oil-in-a-kadai-for-cooking
  • 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.
    sauteing-onions-and-spices-in-hot-mustard-oil
  • Cook for another 1-2 minutes until the raw smell disappears.
    adding-homemade-karahi-masala-to-sauteed-onions
  • Add salt, julienned ginger, and chopped garlic, sautéing for a minute on high heat.
    mixing-salt-ginger-and-garlic-into-the-spice-mixture
  • Then, add tomato puree and cook for 2 minutes until the oil separates.
    adding-tomato-puree-to-spiced-onion-mixture
  • Add the marinated chicken and stir fry for 2-3 minutes.
    cooking-marinated-chicken-in-spicy-tomato-gravy
  • Add ½-¾ cup water, cover, and cook on low heat for 25 minutes.
    adding-water-and-covering-chicken-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.
    ooking-fresh-vegetables-in-a-skillet-for-karahi
  • Once the chicken has cooked, add the roasted vegetables and mix well.
    adding-sauteed-vegetables-to-simmering-chicken-karahi
  • Add garam masala, kasuri methi, and butter, cooking for another 5 minutes.
    finishing-chicken-karahi-with-garam-masala-and-butter
  • Stir in chopped coriander and let the dish sit for 10 minutes before serving.
    garnishing-chicken-karahi-with-fresh-cilantro-and-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.