30min 2 ppl
Chicken Karahi
55 minutes
2 people
Medium
55 min · 10 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 46g
Carbs 8g
Fats 20g
About this dish
A Pakistani street-food favourite — chicken braised with tomatoes, ginger, and green chillies in a heavy iron karahi until the sauce reduces to a thick, intensely fragrant oil-rich masala. Simple ingredients, extraordinary results.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Tomatoesmedium, roughly chopped (or 200g tinned chopped tomatoes)2
- Garlic Clovesminced3
- Fresh Gingercut into thin matchsticks15 g
- Green Chillies1 slit lengthways, 1 finely sliced for garnish2
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Bone-In Chicken Piecesthighs and drumsticks0.5 kg
Dairy & Eggs
- Ghee or Vegetable Oil2 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander0.5 tsp
- Ground Cumin0.25 tsp
- Black Pepperfreshly ground0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Utensils
- Karahi or heavy-bottomed pan
- Chef's knife
- Chopping board
- Wooden spoon
- Meat thermometer
- Lid
Method
1
Roughly chop the tomatoes, mince the garlic, and cut the ginger into thin matchsticks (keep half for garnish). Slit 1 green chilli lengthways and finely slice the other for garnish. Roughly chop the fresh coriander.
Approx. 10 minutes
2
Heat the ghee in a large karahi or heavy pan over high heat. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
3
Add the chicken pieces and sear for 4–5 minutes, turning, until golden on all sides.
Approx. 5 minutes
4
Add the garlic and half the ginger matchsticks. Stir for 2 minutes until fragrant.
Approx. 2 minutes
5
Add the tomatoes, the slit green chilli, ground coriander, ground cumin, and black pepper. Stir well to combine.
Approx. 1 minutes
6
Cook on high heat for 5 minutes, stirring occasionally, to break down the tomatoes.
Approx. 5 minutes
7
Reduce heat to medium-low, cover, and cook for 25 minutes, stirring occasionally, until the chicken is tender.
Approx. 25 minutes
8
Remove the lid, increase heat to high, and cook for 8 minutes, stirring frequently, until the sauce reduces to a thick, oily masala that coats the chicken. Check the internal temperature of the chicken reaches 74°C using a meat thermometer inserted into the thickest part, avoiding the bone.
Approx. 8 minutes
9
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
10
Serve garnished with the remaining ginger matchsticks, sliced green chilli, and fresh coriander.
Approx. 1 minutes
