Chicken Karahi Recipe

Learn how to make chicken karahi, a gorgeous type of chicken curry. The ‘karahi’ in chicken karahi refers to the type of utensil used to cook the chicken. It is a large open bowl with handles, similar to a wok.

Serves 4-6 | Preparation Time: 15 minutes | Cooking Time: 30 minutes

Ingredients Required

• 1kg Whole Chicken (skin off, cut in pieces)
• 2 Medium Onions (thinly sliced)
• 2 Medium Tomatoes (sliced)
• ½ cup Passata
• 3 tablespoons Olive Oil
• ½ cup Greek Yoghurt
• 1 tablespoon Garlic & Ginger Paste
• 1 teaspoon Salt
• 1 teaspoon Garam Masala
• 1 teaspoon Ground Coriander (Dhaniya)
• 1 teaspoon Ground Cumin (Jeera)
• 1 teaspoon Ground Turmeric (Haldi)
• ¼ teaspoon Red Chilli Powder
• ¼ cup Chopped Coriander

Method:

1. Heat oil in a ‘karahi’ (or wok) on a medium/high flame, and add in the onions. Sauté the onions, stirring at regularly intervals.
2. Stir in the spices, salt, garlic & ginger paste, passata and tomatoes. Cook until tomatoes are soft. Stir in a dash of water if the mixture sticks to the karahi.
3. Carefully add the chicken pieces to the karahi, mix well and cook for 5 minutes, or until the chicken changes colour from pink to white and releases its water.
4. Stir in the yoghurt and cook for 1 minute.
5. Place a large lid over the karahi, turn to the lowest flame and cook the chicken for 20 minutes.
6. Remove the lid, and stir the chicken. You will notice that there is more sauce due to the chicken releasing water as it cooks. Place the lid back on the pan and cook for a further 5 minutes.
7. Remove the lid, and it is entirely up to you how dry/thick you would like the sauce to be. I prefer a thicker chicken karahi (which is achieved by cooking the chicken on a medium heat for a further 10 minutes with no lid).
8. Garnish with coriander.

Serve and enjoy