Chicken Karahi Recipe

 

🥘 Chicken Karahi Recipe

⏱️ Total Time: 35–40 minutes

🍽️ Serves: 4

👨‍🍳 Difficulty: Easy



⭐ Ingredients

Chicken & Base

  • ½ kg chicken (cut into small karahi pieces)

  • 4 tbsp oil or ghee

  • 1 medium onion (finely sliced – optional but adds thickness)

  • 3 medium tomatoes (chopped)

  • 1 tbsp ginger paste

  • 1 tbsp garlic paste

Spices

  • 1 tsp salt (adjust to taste)

  • 1 tsp red chilli powder

  • 1 tsp crushed red chilli

  • 1 tsp coriander powder

  • ½ tsp turmeric

  • ½ tsp black pepper

  • 1 tsp kasuri methi (optional but flavourful)

  • ½ tsp garam masala

Finishing Ingredients

  • 2 green chillies (slit)

  • Fresh coriander (chopped)

  • Julienned ginger

  • 2 tbsp yogurt (optional for gravy richness)

🍳 Instructions

1. Sauté the chicken

Heat oil in a karahi or deep pan.
Add chicken and fry on medium-high heat until it turns white and starts browning.

2. Add ginger & garlic

Mix in ginger and garlic paste.
Cook 2–3 minutes until fragrant.

3. Add tomatoes & spices

Add:

  • Tomatoes

  • Salt

  • Red chilli powder

  • Crushed red chilli

  • Turmeric

  • Coriander powder

Cover and cook 10–12 minutes until tomatoes soften and break down.

4. Bhunai (the key step!)

Uncover and stir on high heat until oil separates.
Mash tomatoes with the spoon to make a thick masala.

5. Add yogurt (optional)

If you want a bit more gravy, add yogurt and cook 2–3 minutes.

6. Final seasoning

Add:

  • Black pepper

  • Garam masala

  • Kasuri methi

  • Green chillies

Stir lightly.

7. Garnish & serve

Top with:

  • Fresh coriander

  • Ginger juliennes

Serve hot with chapati, naan, or paratha.

🍽️ Serving Suggestions

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🧊 Chicken Karahi Storage Instructions

Storing Leftover Chicken Karahi

Chicken Karahi stays fresh and flavorful if stored properly. Here’s how to keep it safe and tasty:

Refrigeration (Up to 3 Days)

  • Allow the karahi to cool completely.

  • Transfer to an airtight container.

  • Store in the refrigerator for 2–3 days.

  • Reheat on low flame in a pan to bring back the original taste.

  • Add a little water or a spoon of oil if the gravy thickens.

Freezing (Up to 2 Months)

  • Place cooled chicken karahi in a freezer-safe airtight container.

  • Freeze for up to 2 months.

  • Avoid freezing garnishes like ginger and coriander; add fresh ones when reheating.

  • Thaw overnight in the fridge before reheating.

Reheating Tips

  • Reheat on the stove over medium heat for the best flavor.

  • If reheating in a microwave, cover the dish to prevent drying.

  • Add a few tablespoons of water to revive the gravy if needed.

Food Safety Notes

  • Do not leave chicken karahi out at room temperature for more than 2 hours.

  • Avoid refreezing thawed chicken karahi.

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Recipe keywords

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