Chicken Tikka Karahi

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Cut into bite-size tikka pieces)
• 0.5 cup plain yogurt (For the chicken marinade)
• 2 tbsp lemon juice (For the marinade)
• 2 tbsp ginger-garlic paste (Divided between the marinade and karahi masala)
• 1 tsp red chili powder (Adjust to taste)
• 1 tsp ground cumin (For the marinade)
• 1 tsp ground coriander (For the marinade)
• 1 tsp garam masala (For the marinade)
• salt (To taste; use in both marinade and sauce)
• 3 tbsp cooking oil (For searing the chicken and frying the masala)
• 1 medium onion (Thinly sliced)
• 4 medium tomatoes (Finely chopped or crushed)
• 3 green chilies (Slit lengthwise; use fewer for a milder dish)
• 1 tbsp fresh ginger (Julienned, for garnish)
• 0.25 cup fresh cilantro (Chopped, for garnish)
• 1 tsp dried fenugreek leaves (Kasuri methi; optional but recommended)

Steps

1. 1

   Place the chicken pieces in a bowl. Add the yogurt, lemon juice, 1 tablespoon of the ginger-garlic paste, red chili powder, cumin, coriander, garam masala, and some of the salt. Mix thoroughly so every piece is coated, then cover and refrigerate for at least 20 minutes and preferably up to 4 hours.

2. 2

   Heat a large karahi, wok, or heavy skillet over medium-high heat. Add about 1 tablespoon of the oil and let it become hot but not smoking.

3. 3

   Add the marinated chicken in a single layer, working in batches if necessary so the pan does not become crowded. Sear for about 3 to 4 minutes per side, until browned and nearly cooked through. Transfer the chicken to a plate; it will finish cooking in the sauce.

4. 4

   Add the remaining oil to the same pan. Add the sliced onion and cook for 5 to 7 minutes, stirring occasionally, until softened and lightly golden.

5. 5

   Add the remaining ginger-garlic paste and cook for about 30 seconds, stirring constantly, until fragrant but not browned.

6. 6

   Add the chopped tomatoes, slit green chilies, and the remaining salt. Cook uncovered for 10 to 15 minutes, stirring often, until the tomatoes break down and the oil begins to separate around the edges.

7. 7

   Return the seared chicken and any juices on the plate to the karahi. Stir to coat the pieces in the tomato masala.

8. 8

   Reduce the heat to medium-low, cover, and simmer for 8 to 10 minutes, or until the chicken reaches 165°F (74°C) internally and the sauce has thickened. If the masala catches on the bottom, add 1 to 2 tablespoons of water and stir.

9. 9

   Crush the dried fenugreek leaves between your palms and sprinkle them over the chicken. Stir gently, then taste and adjust the salt or chili seasoning.

10. 10

    Turn off the heat and garnish with julienned ginger and chopped cilantro. Serve immediately with naan, roti, or basmati rice.

Notes

The source provided only the dish name and no visible ingredient list, measurements, or instructions. This recipe is therefore a low-confidence reconstruction based on the traditional preparation. For the best tikka texture, marinate the chicken for several hours and sear it without crowding the pan.

Nutrition per serving

• main
• Pakistani
• South Asian
• karahi
• chicken
• spicy
• one-pan
• gluten-free