Chicken Karahi Recipe

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

1. 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

2. 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

3. 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

4. Sauté Aromatics

   In the same kadhai, add the ginger‑garlic paste and green chilies. Sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

5. 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

6. 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

7. 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

8. 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