Master the art of traditional Chicken Karahi with this foolproof recipe. Featuring a rich tomato-based gravy and a perfect blend of hand-crushed spices, this dish captures the soul of authentic South Asian street food.
Prep Time⏱ 15m
Cook Time🔥 30m
Calories🥗 485
Servings👥 4 People
How to Make It
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1. Heat oil in a Karahi (wok) and fry the chicken with ginger-garlic paste on high heat until the meat turns golden brown.
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2. Place halved tomatoes face down over the chicken. Cover and cook on medium heat for 10 minutes until the tomato skins soften.
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3. Remove the tomato skins with tongs and discard. Mash the tomato pulp into the chicken using a spatula.
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4. Add salt, turmeric, chili flakes, crushed coriander, and cumin. Stir-fry (bhuna) on high heat until the water evaporates and oil separates.
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5. Lower the heat, add yogurt, and cook while stirring until the gravy thickens and the oil floats to the top.
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6. Finish by stirring in black pepper, garam masala, half of the julienned ginger, and green chilies.
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7. Garnish with fresh coriander and the remaining ginger. Serve hot with fresh Tandoori Naan.