Karahi chicken is a basic, but quintessential South-Asian dish with tender chicken cooked in a spicy tomato sauce. This recipe is ready in under an hour, perfect for a weeknight meal!
What is Karahi Chicken?
This is popular in North Indian and Pakistani culture. It is named after the dish that it is cooked in!
Karhai, or Kadhai, is an Indian wok, that is often used to stir-fry food, or deep-fry snacks and sweets.
Of course, for us home cooks, this recipe can be easily made in any pot or even a cast-iron skillet!
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If you’re looking for more Karahi recipes, you might also want to try
An Easy Karahi Chicken Recipe
Karahi Chicken, or Kadhai Chicken whichever way you spell it, is just about the most basic recipe in South Asian cuisine.
If you’re just dipping your toes into cooking South Asian food, this is an excellent starter recipe.
There are only a few ingredients, and aromatics, in this recipe, and they really let the chicken and tomatoes shine!
The Spices
The best thing about this recipe is that there are only a few ingredients.
These ingredients are readily available in most kitchens, especially if you stock basic South Asian spices.
Ginger and garlic are the aromatics in this recipe, and a bit of garam masala is added at the end to bring the dish together.
Garam Masala is a popular Indian spice blend of ground spices including cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg.
Keeping Garam Masala on hand will definitely ensure that you can always make some basic South Asian recipes!
The Steps
Karhai chicken comes together very quickly, in less than 30 minutes if you use crushed tomatoes.
#1: Fry the chicken in ginger and garlic
Use either vegetable or any other oil with a high smoking point, start by adding the ginger and garlic, and cook them until it is just fragrant.
#2: Add the tomatoes
The quickest option is to used canned crushed tomatoes!
If you choose to use fresh tomatoes, chop 8 to 10 tomatoes, and cook them separately, turn them into a sauce, before adding them to the chicken.
#3: Let it simmer
There’s not a whole of lot active time in this recipe, just let the chicken simmer in the tomatoes.
#4: Add the Garam Masala
Once the chicken is cooked, turn off the stove, and add in the garam masala. Garam masala since it is powdered is already potent and ready to flavor the sauce.
What to serve with Karhai Chicken
Karhai Chicken can be served any of your favorite Indian side dishes. Here are some of our favorites:
- Homemade Naan / Tandoori Roti: Easy, Fluffy Flatbread
- Flaky Lachha Paratha
- Chapati Roti
- Bagara Rice with Jeera
If you’re watching carbs, you can also serve it with quinoa, or cauliflower rice!
Recipes you’ll love
If you’re looking for more easy Pakistani curry recipes, here are some of our favorites:
If you give this recipe a try, we’d love to see it!
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Boneless Karahi Chicken
Ingredients
- 2 lbs. Boneless chicken
- 6 tbsp Vegetable Oil
- ½ tsp. Black pepper
- ½ – 1 tsp salt
- ½ – 2 inch piece ginger
- 5-7 cloves or 1 tb spoon bottles ones garlic paste
- 2-3 Green chili
- 1 tsp garam masala powder
- 1 1/2-2 cups crushed tomatoes
Instructions
- Cut chicken into bite-sized pieces
- Add vegetable oil in a pot, and heat it.
- Once the oil is just heated, add chopped ginger and garlic and cook on low flame for 2-3 minutes. Don't let the ginger & garlic burn.
- When ginger and garlic are fragrant, add chicken, along with black pepper, and turn the heat to medium -high.
- Cook for a few minutes on medium-high heat until chicken is white on the outside, no longer pink.
- Add 1 1/2-2 cups of crushed tomatoes or fresh tomato sauce. (see note)
- Turn the stove to low heat, until chicken is fully cooked on the inside.
- Turn off the stove, sprinkle garam masala and mix.
- Garnish with ginger, cilantro, and chopped green chilis.