Easy Weeknight Chicken Karahi
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A simplified, one-pan chicken karahi that is perfect for weeknight meals. This flavorful curry features tender chicken pieces in a rich tomato-based sauce with aromatic whole and ground spices.
- Time
- 45 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 75 g
- 1 g
- 2 g
- 2 g
- 7 g
- 45 g
- 910 g
- 3 g
- 3 g
- 3 g
- 4 g
- 2 g
- 14 g
- 25 g
- 3 g
- 1 g
- 5 g
- 10 g
Weights are estimates. Together, the ingredients weigh about 2.02 kg before cooking, which is about 505 g per serving.
Steps
Heat the ghee and vegetable oil in a large pan or karahi over medium heat.
Add the whole spices (bay leaves, cinnamon stick, and black peppercorns) to the hot oil. (Note: The author mentions these should ideally go in before the chicken to infuse the oil).
Add the chicken pieces, salt, and garlic/ginger blocks to the pan. Cook and stir for about 5 minutes until the chicken is sealed and the aromatics are fragrant.
Add the 5 large tomatoes (either blitzed or halved) to the pan. If using halved tomatoes, place them cut-side down.
Cover the pan with a lid and let it cook for 5 minutes until the tomatoes have softened.
Remove the lid. If you used halved tomatoes, use tongs to remove the loosened tomato skins. If the tomatoes were blitzed, proceed to the next step.
Add the ground spices (turmeric, cumin powder, coriander powder, Kashmiri chilli powder, and black pepper powder) along with the sliced green bullet chillies.
Stir well and let the mixture cook uncovered on medium heat for 10 minutes to allow the flavors to meld.
Add the natural yoghurt and stir it through the sauce. Let it cook for 1 minute.
Add the garam masala and stir through. Cover the pan with a lid and let it simmer for another 10 minutes.
Add the kasuri methi (dried fenugreek), fresh coriander, and sliced fresh ginger. Stir to combine.
Cook for a final 5 to 10 minutes on low heat until the oil separates from the sauce (bhuna) and the curry has reduced to your desired consistency.
Serve hot with naan or rice.
Notes
The author suggests that blitzing the tomatoes makes the process easier, but halving them works well if you remove the skins after they soften. The oil separation at the end is a key indicator that the curry is properly cooked.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 711
- Protein
- 59 g
- Carbs
- 16 g
- Fat
- 47 g
- Fiber
- 5 g
Where the calories come from
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