• Preeth C.Vijay

Chicken Karahi

No Onion Recipe. No fancy masala powders, No grinding needed. Sounds interesting right. Thats how simple is Chicken Karahi, but hey wait!! Lets talk about the taste.

Spicy, creamy, juicy chicken that just feels divine when gobbled with a bite of roti

I would say this dish is rich, with its tomatoey base and the  fragrant and heat from green chilies and julienne ginger takes it to a new level. The chicken actually gets shallow fried with good amount of oil and throughout the process the chicken gets cooked in its own juice.

Karahi is actually named after the pan in which it was originally cooked.


Chicken 1/2 kg

Tomato 4 cut into halves

Ginger garlic paste 1 tablespoon

Green chillies 5

Pepper powder 3 teaspoon

Cumin powder 2 teaspoon

Red chilli powder 1 tablespoon

Coriander powder 2 tablespoon

Garam masala 2 teaspoon

Kasuri methi crushed 2 teaspoon

Oil 1/4 cup (3 tbsp more later)

Curd 1/2 cup ( no sour curd)

Ginger julliened 2 tablespoon

Chopped green chillies 2 teaspoon

How to Start?

In a kadai, Add 1/4 cup oil, once the oil gets hot, add the chicken and saute for 7 minutes, until the chicken releases its juice and the colour changes. Now add ginger garlic paste, green chillies and the tomatoes. Give it a quick mix and let it get cooked with a lid closed fr 3 minutes. Now open the lid, the skin of the tomatoes would be soft enough now. With the help of tong, take off the skin of the tomatoes and discard it. Mash the tomatoes and green chillies well now. Add all the powders one by one and saute well in high flame.

Add 3 tbsp of oil to the mixture and allow it to cook fr 2 minutes with a closed lid in slightly low flame. Now add the whisked curd and cook it again fr 2 minutes in a low flame. Add kasuri methi, chopped green chilles and julienne ginger finally and give a mix. Simmer for a minute until the oil oozes out.

Now make some hot rotis please!!!

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