Chicken Karahi

Ingredients

• 0.5 cup Vegetable Oil (use any neutral oil; can reduce to 1/3 cup for lighter version)
• 750 g Chicken Pieces (bone‑in pieces, skin optional, trimmed)
• 1.5 tsp Salt (adjust to taste)
• 1 tbsp Ginger Garlic Paste (store‑bought; add a splash of water to thin)
• 2 tbsp Water (for thinning ginger‑garlic paste)
• 3 large Tomatoes (blended into a smooth paste; skin can be left on)
• 1.5 tsp Coriander Powder
• 1 tsp Cumin Powder
• 0.5 tsp Turmeric Powder
• 5 Dried Red Chilies (whole, for mild heat)
• 0.5 cup Plain Yogurt (unsweetened, not overly sour)
• 0.5 tsp Garam Masala
• 1 tsp Black Peppercorns (coarsely crushed)
• 2 tbsp Heavy Cream (adds richness at the end)
• 4 Green Chilies (slit lengthwise)
• 1 tbsp Fresh Ginger (julienned for garnish)

Instructions

1. Heat Oil

   Place the karahi on medium‑high heat and add ½ cup vegetable oil. Let it warm for about 2 minutes.

   Time: PT2M

   Temperature: medium‑high

2. Brown the Chicken

   Add the chicken pieces to the hot oil. Fry, stirring occasionally, until the pieces turn golden brown on all sides.

   Time: PT8M

   Temperature: medium‑high

3. Season with Salt

   Sprinkle 1½ tsp salt over the browned chicken and give it a quick stir.

   Time: PT1M

4. Add Ginger‑Garlic Paste

   Stir in 1 tbsp ginger‑garlic paste along with 2 tbsp water. Mix well so the paste coats the chicken.

   Time: PT2M

5. Incorporate Tomato Paste

   Add the blended tomato paste (or the 3 blended tomatoes). Stir to combine with the chicken.

   Time: PT2M

6. Cover and Simmer

   Cover the karahi with a lid, reduce heat to medium, and let the mixture simmer for 12 minutes, or until the chicken is fully cooked and tender.

   Time: PT12M

   Temperature: medium

7. Add Ground Spices

   Uncover the pan and add 1½ tsp coriander powder, 1 tsp cumin powder, ½ tsp turmeric, and 4‑5 whole dried red chilies. Stir and fry for 4 minutes.

   Time: PT4M

   Temperature: medium

8. Mix in Yogurt

   Lower the heat to low, add ½ cup plain yogurt, and stir quickly to prevent curdling. Cook for 3 minutes until the sauce thickens.

   Time: PT3M

   Temperature: low

9. Finish with Garam Masala & Pepper

   Add ½ tsp garam masala and 1 tsp coarsely crushed black pepper. Stir for 1 minute.

   Time: PT1M

10. Final Enrichments

    Stir in 2 tbsp heavy cream, the sliced green chilies, and julienned ginger. Mix gently for 2 minutes.

    Time: PT2M

11. Serve

    Turn off the heat and serve the chicken karahi hot, directly from the pan, with naan or rice.

    Time: PT0M

Nutrition Facts

Calories

698

Protein

41 g

Carbohydrates

10 g

Fat

29 g

Fiber

2 g

Ingredient Substitutions

• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Chicken Pieces: Boneless chicken thighs, Chicken drumsticks
• Instead of Salt: Sea salt, Kosher salt
• Instead of Ginger Garlic Paste: Fresh minced ginger and garlic
• Instead of Tomatoes: Canned tomato puree, Store‑bought tomato paste (½ cup)
• Instead of Dried Red Chilies: Red chili flakes
• Instead of Plain Yogurt: Greek yogurt (thin with water)
• Instead of Black Peppercorns: Ground black pepper (use half amount)
• Instead of Heavy Cream: Full‑fat coconut milk for dairy‑free
• Instead of Green Chilies: Jalapeño slices

Equipment Needed

• Karahi or Heavy‑Bottomed Skillet
• Lid that fits the Karahi
• Wooden Spoon or Spatula
• Sharp Knife
• Cutting Board
• Blender or Food Processor (optional)
• Measuring Cups and Spoons
• Small Bowl (for yogurt)
• Mortar & Pestle (optional for crushing pepper) (optional)

Critical Steps — Do Not Skip

• Frying the chicken until golden brown develops the base flavor.
• Covering and simmering ensures the bone‑in chicken becomes tender.
• Adding yogurt on low heat and tempering prevents curdling.

Chef Tips from the Video

• Using a cast‑iron karahi gives the best heat retention and authentic flavor.
• For extra smoky aroma, finish with a quick tempering of a pinch of smoked paprika.
• Add a few fresh cilantro leaves just before serving for a fresh pop.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended due to dairy; if frozen, texture may change.

Room temperature: Can sit at room temperature for up to 2 hours; discard after.

Make-Ahead Tips

• Trim and marinate the chicken with salt a few hours ahead.
• Blend tomatoes into paste and store in the fridge for up to 2 days.
• Measure all spices in advance (mise en place).