Simple Chicken Karahi

Ingredients

• 500 g Chicken Pieces (bone‑in or boneless, cut into bite‑size pieces)
• 2 tbsp Vegetable Oil (neutral oil for frying)
• 1 leaf Bay Leaf (whole)
• 5 pods Green Cardamom Pods (slightly crushed)
• 4 pcs Cloves (whole)
• 1 small piece Cinnamon Stick (about 2 inches)
• 10 pcs Black Peppercorns (whole)
• 1 large Onion (finely chopped or pureed)
• 2 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1 tbsp Kashmiri Red Chili Powder (mild, gives bright red color)
• 1 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 1 tsp Garam Masala
• to taste Salt
• 2 medium Tomatoes (chopped)
• 3 pcs Green Chilies (slit lengthwise)
• 2 tbsp Fresh Cilantro (chopped)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (optional, crushed between palms)

Instructions

1. Fry the Chicken

   Heat the oil in the karahi over high flame. Add the chicken pieces and fry, stirring occasionally, for about 5 minutes until the surface turns lightly golden.

   Time: PT5M

2. Add Whole Spices

   Add the bay leaf, crushed green cardamom pods, cloves, cinnamon stick, and black peppercorns. Fry for about 1 minute until the spices crackle and release aroma.

   Time: PT1M

3. Fry the Onion

   Add the finely chopped onion to the pan. Cook, stirring frequently, until the onion turns a deep golden‑brown color, about 8 minutes.

   Time: PT8M

4. Add Ginger‑Garlic Paste

   Stir in the ginger‑garlic paste and fry for 1 minute until the raw smell disappears.

   Time: PT1M

5. Roast Ground Spices

   Reduce the flame to medium‑low. Add salt, Kashmiri red chili powder, turmeric, coriander powder, and garam masala. Stir well and cook for 2 minutes, allowing the spices to bloom.

   Time: PT2M

6. Cook Tomatoes

   Add the chopped tomatoes, mix thoroughly, then cover the pan and let cook for 5 minutes until the tomatoes soften and the oil begins to separate.

   Time: PT5M

7. Combine Chicken with Gravy

   Return the previously fried chicken pieces to the pan, mixing them into the tomato‑onion gravy. Cover and simmer on low heat for 12 minutes, stirring once halfway, until the chicken is cooked through and tender.

   Time: PT12M

8. Finish with Fresh Elements

   Add the slit green chilies, optional kasuri methi, and chopped fresh cilantro. Stir gently and cook uncovered for another 2 minutes.

   Time: PT2M

9. Serve

   Turn off the flame. Transfer the chicken karahi to a serving bowl and serve hot with naan, roti, or steamed rice.

   Time: PT0M

Nutrition Facts

Calories

285

Protein

39 g

Carbohydrates

4 g

Fat

13 g

Fiber

0.5 g