Chicken Karahi

This Easy, Tasty Recipe for Chicken Karahi Will Become Your New Favorite Dish!

Chicken Karahi is a classic Punjabi recipe that is often served during special occasions. The chicken is marinated in a tangy marinade and then cooked in a rich tomato-based gravy. The tender chicken is so flavorful and delicious that you’ll want to eat it with naan, roti, rice, or anything else you can think of. This recipe is super easy to make and takes very little time.

It’s a great dish for busy weeknights or when you want something quick and simple. How to make chicken karahi is as simple as marinating the chicken with spices and then cooking it in a tomato-based masala.

You can make this as spicy as you prefer by adding red chilli powder, garam masala, or even cayenne pepper. If you like to experiment with flavours, feel free to add any of the Indian spices.

The beauty of this recipe is that you can adapt it to your own tastes by adding more or fewer spices. This dish is usually served with roti or flatbread to soak up the delicious gravy. So, what are you waiting for? Let’s get started with the recipe for chicken karahi.

Ingredients

• 4 Chicken Legs Ask your butcher to chop each into 4 pieces)

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• 1 Whole Garlic Bulb

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• Fresh Ginger of Similar Size to the Garlic

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• 4 Fresh Tomatoes

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• 12 Bell Pepper Chillies

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• 1 Bunch of Fresh Coriander

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• 2 Tablespoons of Clarified Butter (Ghee)

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• 1 1/2 Teaspoons of Salt (2 of Himalyan Salt)

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• 2 Teaspoons of Coarse Black Pepper

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• 1 1/2 Teaspoons of Freshly Ground Cumin (Jeera)

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Method

Cooking Mode

Prepare the Chicken

Wash and drain the chicken

Prepare the remaining Ingredients

Cut the tomatoes in half. Peel the whole bulb of garlic press with the blade of your knife. Peel the ginger, cut in slice into thin strips. Remove the stalk from the chillies and slice into half lengthways. Finely chop the fresh coriander.

Seal the Chicken

You will need a pan with a lid, in this example I have used a wok. Add the clarified butter and heat till the butter is hot. Add the chicken and seal.

The tomatoes go in

Add the salt, pepper and cumin to the chicken and mix in. Drop to a low heat and place the tomatoes into the pan and cover. This will allow the tomatoes to soften.

Remove the skin

Once the tomatoes have softened sufficiently, one by one remove the skin from all of them. Place then back into the pan and give them all a squish.

Add the ginger, garlic and chillies

Add the garlic and ginger and green chillies. Put the lid back on and cook on a low to medium heat.

Coriander time

Once the tomatoes and garlic have fully softened and turned saucy remove the lid and add the coriander and mix in. Raise the heat and dry until you see the butter rise to the top of the sauce.

Its ready

Transfer to a dish and serve.