Chicken Karahi Recipe
Chicken Karahi Recipe is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by let's eat & discover on YouTube.
Prep: 20 min | Cook: 25 min | Total: 55 min
Cost: $6.45 total, $1.61 per serving
Ingredients
- 500 g Chicken Breast (boneless, cut into bite‑size pieces)
- 2 Tbsp Vegetable Oil (for browning the chicken)
- 3 Green Chilies (slit lengthwise, seeds left for heat)
- 4 Tomatoes (medium, peeled after cooking)
- 1 tsp Ginger‑Garlic Paste (store‑bought or homemade)
- 1 tsp Red Chili Powder (adjust to taste)
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- to taste Salt
- 1/4 tsp Black Pepper (freshly ground)
- 2 Tbsp Fresh Coriander Leaves (chopped, for garnish)
Instructions
Prepare Ingredients
Trim any sinew from the chicken and cut into bite‑size pieces. Slice the green chilies lengthwise. Roughly chop the tomatoes.
Time: PT5M
Brown the Chicken
Heat 2 Tbsp oil in the kadhai over medium‑high heat. Add the chicken pieces in a single layer and sauté until they turn golden brown on all sides, about 8 minutes.
Time: PT8M
Temperature: Medium‑High
Drain Excess Oil
Using a slotted spoon, transfer the browned chicken to a bowl, leaving the oil in the kadhai. Discard or set aside the excess oil.
Time: PT2M
Sauté Aromatics
In the same kadhai, add the ginger‑garlic paste and green chilies. Sauté for 1 minute until fragrant.
Time: PT1M
Temperature: Medium
Cook Tomatoes
Add the chopped tomatoes, red chili powder, coriander powder, and turmeric. Cook, stirring occasionally, until the tomatoes break down and the mixture turns thick and oil begins to separate, about 7 minutes.
Time: PT7M
Temperature: Medium
Peel Tomato Skins
Transfer the cooked tomato mixture to a bowl, let it cool slightly, then run a peeler over the surface to remove the skins. Return the peeled puree to the kadhai.
Time: PT3M
Combine Chicken and Gravy
Return the browned chicken to the kadhai. Stir to coat the pieces with the tomato gravy. Add salt to taste and black pepper. Cook uncovered for 4 minutes, allowing the flavors to meld.
Time: PT4M
Temperature: Medium
Garnish and Serve
Turn off the heat, sprinkle chopped fresh coriander leaves, and serve hot with naan, roti, or steamed rice.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, High‑Protein, Dairy‑Free
Ingredient Substitutions
- Instead of Chicken Breast: Chicken Thighs, Paneer (for vegetarian)
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Green Chilies: Jalapeño, Serrano pepper
- Instead of Tomatoes: Canned crushed tomatoes
- Instead of Ginger‑Garlic Paste: Fresh grated ginger and minced garlic
- Instead of Red Chili Powder: Paprika, Cayenne pepper
- Instead of Coriander Powder: Ground cilantro
- Instead of Turmeric Powder: Saffron (for color)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Fresh Coriander Leaves: Parsley
Equipment Needed
- Kadhai or Deep Skillet
- Chef's Knife
- Cutting Board
- Wooden Spoon or Spatula
- Small Bowl
- Peeler (optional)
- Strainer or Sieve (optional)
Critical Steps — Do Not Skip
- Browning the chicken without burning it.
- Removing excess oil to avoid a greasy gravy.
- Peeling the cooked tomatoes for a smooth texture.
Chef Tips from the Video
- Use ripe, juicy tomatoes for the best natural sweetness.
- For a smoky flavor, briefly char the tomatoes over an open flame before cooking.
- A pinch of kasuri methi (dried fenugreek leaves) added at the end elevates the aroma.
Troubleshooting
Gravy is too thin.
Simmer uncovered for a few more minutes or add a spoonful of tomato paste to thicken.
Gravy is too thick or sticks to the pan.
Add a splash of water or chicken broth, stirring continuously.
Chicken is dry.
Do not over‑cook the chicken after adding it to the gravy; remove when just heated through.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 1 month; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken with a pinch of salt and pepper for 30 minutes before browning for extra juiciness.
- The tomato gravy can be prepared a day ahead and refrigerated; reheat gently before adding chicken.
Frequently Asked Questions
What is the cultural significance and history of Shivari Chicken Kadhai in Indian cuisine?
Shivari Chicken Kadhai is a regional variation of the classic North Indian kadhai chicken, traditionally cooked in a wok‑like vessel called a kadhai. It showcases the Indian love for bold tomato‑based gravies and the use of fresh green chilies for heat, often served at family gatherings and festive meals.
What are the traditional regional variations of Shivari Chicken Kadhai in Indian cuisine?
In Punjab, the dish may include butter and cream for richness, while in Maharashtra a touch of coconut milk is sometimes added. Some versions from Delhi use a blend of garam masala and kasuri methi for extra fragrance.
How is Shivari Chicken Kadhai authentically served in Indian households?
It is typically served hot, garnished with fresh coriander, alongside butter naan, roti, or steamed basmati rice. A side of sliced onions and lemon wedges is common to add crunch and acidity.
What occasions or celebrations is Shivari Chicken Kadhai traditionally associated with in Indian culture?
Shivari Chicken Kadhai is popular for weekend family lunches, birthday celebrations, and festive gatherings such as Diwali or Navratri, where a flavorful, crowd‑pleasing main dish is desired.
What other Indian dishes pair well with Shivari Chicken Kadhai?
Pair it with buttery naan, garlic roti, or jeera rice. A simple cucumber raita or mixed vegetable salad balances the heat and adds freshness.
What are the authentic traditional ingredients for Shivari Chicken Kadhai versus acceptable substitutes?
Authentic ingredients include fresh tomatoes, green chilies, ginger‑garlic paste, and a blend of red chili, coriander, and turmeric powders. Substitutes can be canned crushed tomatoes, jalapeños for chilies, and store‑bought ginger‑garlic paste if fresh is unavailable.
What are the most common mistakes to avoid when making Shivari Chicken Kadhai?
Common errors include overcrowding the pan which prevents proper browning, leaving excess oil in the gravy making it greasy, and over‑cooking the chicken after adding it to the sauce, which can dry it out.
Why does this Shivari Chicken Kadhai recipe use peeled tomatoes instead of a smooth puree?
Peeling the cooked tomatoes removes skin that can give a slightly bitter texture, resulting in a smoother, richer gravy that showcases the natural sweetness of fresh tomatoes.
Can I make Shivari Chicken Kadhai ahead of time and how should I store it?
Yes, you can prepare the tomato gravy a day ahead and refrigerate it. Reheat gently, add the pre‑browned chicken, and finish with seasoning. Store the complete dish in an airtight container for up to 3 days in the refrigerator.
What texture and appearance should I look for when making Shivari Chicken Kadhai?
The gravy should be thick, glossy, and coat the back of a spoon, with a deep reddish‑orange hue. The chicken pieces should be lightly browned on the outside but remain juicy inside.
How do I know when Shivari Chicken Kadhai is done cooking?
When the oil separates from the tomato base, the gravy has thickened, and the chicken is heated through (no longer pink), the dish is ready. A final taste check for salt and pepper confirms completion.
What does the YouTube channel let's eat & discover specialize in?
The YouTube channel "let's eat & discover" focuses on exploring diverse world cuisines, offering step‑by‑step tutorials for home cooks, and highlighting authentic techniques and cultural stories behind each dish.
How does the YouTube channel let's eat & discover's approach to Indian cooking differ from other Indian cooking channels?
The channel emphasizes clear visual storytelling, minimal jargon, and practical shortcuts while preserving traditional flavors, whereas many Indian cooking channels often use extensive spice mixes or elaborate garnishes.
What other Indian recipes is the YouTube channel let's eat & discover known for?
The channel is also popular for its easy Paneer Butter Masala, quick Dal Tadka, and street‑style Chole Bhature tutorials, all presented with concise instructions and cultural context.
Last updated: August 13, 2026
