Chicken Karahi Recipe (Chicken in Spicy Tomato Curry)

Chicken Karahi (Kadai Chicken) in a serving bowl

4.86 from 7 votes

Chicken Karahi Recipe (Chicken in Spicy Tomato Curry)

Chicken Karahi is a South Asian curry known for its rich, spicy flavors, made with stir-fried chicken with tomatoes, green chilies, ginger, and garlic.

Prep Time10

Cook Time45

Course: Main Course

Cuisine: Indian, Pakistan

Keyword: curry

Servings:

Calories: 222kcal

Author: Mike Hultquist

Ingredients

FOR THE SPICE MIX

1 tablespoon red chili powder (Use Kashmiri chili powder, or paprika. Use cayenne for more heat factor.)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon garam masala
1/2 teaspoon turmeric powder
Salt to taste

FOR THE CHICKEN KARAHI

2 pound 900g bone-in chicken, cut into pieces (You can use boneless chicken - see Recipe Notes)
3 tablespoons vegetable oil or ghee
10 cloves garlic minced
3 tablespoons fresh minced ginger
2 tablespoons tomato paste
6 large tomatoes chopped (or use 2 14.5 ounces canned tomatoes)
2-3 green chilies slit lengthwise (I’m using serrano – use habanero for an extra kick!)
For Serving. Fresh chopped cilantro, julienned ginger, lemon or lime wedges

Instructions

In a dry pan, roast the cumin and coriander seeds until fragrant. Let them cool, then grind into a coarse powder. Combine with the garam masala, red chili powder, turmeric powder, and salt. Mix well and set aside.
Heat oil or ghee in a karahi, wok, or deep pan over medium heat. Add the chicken pieces and sear until browned on all sides, about 8-10 minutes. Remove and set aside.
In the same pan, add minced garlic and ginger, and cook 1 minute, or until fragrant.
Add the chopped tomatoes. Cook for 15 minutes, or until the tomatoes break down and form a thick sauce.
Return the chicken to the pan and add the reserved spice mix. Stir well to coat the chicken.
Add the slit green chilies. Simmer, uncovered, 20-25 minutes, stirring often, or until the chicken is cooked through and the oil begins to separate from the sauce. The sauce should thicken even more, coating the chicken pieces.
Garnish with chopped cilantro, julienned ginger, and lime or lemon wedges. Serve hot.

Notes

A squeeze of lime or lemon over the final dish is key to bring the flavor a notch.

If using boneless chicken, reduce chicken time to 10-15 minutes, or until the chicken is cooked through.

Nutrition