Okay, let’s do this. So far so good, it’s another Monday and I’m actually posting another recipe as I promised. If you’re a regular reader around here, you will know that until last week I had just about disappeared from the blog world thanks to a scary disease called Slackacious. Lol. Anyway, so here I am today with a delicious, finger licking good dish called Easy Chicken Karahi recipe.
If you’re from Pakistan / India, it’s likely you’ve heard of chicken karahi. It is quite popular at dhabbas (small street side restaurants) and is often made at home too. And everyone has a different recipe. But one thing is for sure, an authentic Chicken Karahi is not made using onions (as a lot of other curries do require chopped onion) and usually does not require a lot of spices or extra water to make the gravy.
It’s super delicious paired with naan or rice, and it’s so very easy to make. Which makes it blog worthy for me, because my motto for cooking is maximum taste but minimum effort. So lazy cooks (I’m one too 😀 ), rejoice and add this Easy Chicken Karahi recipe to your weekly rotation!
TIPS FOR THIS EASY CHICKEN KARAHI RECIPE:
- As it is mentioned in the recipe card below, it’s ideal that you use bone in chicken. The reason for this is that traditionally this easy chicken karahi recipe is made with bone in chicken, and it is what makes the dish more flavorful. However, you may use boneless chicken breasts or thighs (chopped into cubes) to make this recipe. I would personally suggest boneless chicken thighs if you do not want to use bone in chicken for this recipe.
- Since the main flavor base comes from the tomatoes in this recipe, make sure to use very ripe tomatoes.
- You will notice that in the recipe card there is no mention of adding water or any other liquid to make the gravy. The gravy (although there’s not a lot of it) only comes from the tomatoes. Please do not add water to curry, as it will impact the flavor of this chicken karahi and will basically water down the flavor.
- For most recipes originating from the subcontinent, the main flavor of cooking comes from a cooking process called bhunnai which is basically cooking the recipe until you can clearly see the oil separate from the curry. For this Easy Chicken Karahi Recipe, we do this twice, once when we add the spices (which ensures the spices are cooked) and as a last step too. This is what brings out the most flavor in any curry, and is an important step so do not skip it please!
- While the chopped cilantro / coriander and jalapeno are optional, I believe they do add a lot of punch to the recipe and therefore highly recommend not skipping them.
LOOKING FOR MORE GREAT EASY INDIAN / PAKISTANI RECIPES?
- Easy Chicken Korma Curry
- Six Ingredient Indian Potato Curry
- 30 Minute Chickpea Curry
- Punjabi Kadhi Pakora
- Spicy Minced Beef with Capsicum (Shimla Mirch Keema)
Hope you enjoy this Easy Chicken Karahi Recipe as much as we do! 🙂
Easy Chicken Karahi Recipe
This Easy Chicken Karahi Recipe is the perfect Pakistani chicken curry, that is super delicious and also quick and easy to make! It pairs perfectly with naan or white rice, and once you make it you'll be hooked!
- 1/3 cup vegetable oil
- 1000 grams chicken pieces (I used bone in chicken and had my butcher cut up the chicken into 14 pieces)
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt (or to taste)
- 6-7 large tomatoes (roughly chopped into chunks)
- 1/3 cup cilantro/coriander (finely chopped)
- 1 green jalapeno (for garnish)
In a large, heavy bottomed pot heat the oil and add the chicken pieces.
Saute the chicken pieces for a few minutes (2-3 minutes) until the chicken changes color. Then add the garlic and ginger paste, and saute the chicken for another 2-3 minutes.
Now add the spices (red chilli powder, turmeric and salt) and saute on medium high heat for 5-7 minutes or until the oil separates from the chicken. Keep stirring the chicken frequently during this step.
Add in the chopped tomatoes and stir the pot. Then lower the heat to medium low, and cover the pot until the tomatoes have softened. This will take about 15 minutes. Stir the pot a few times during this time, ensuring that the chicken doesn't stick to the bottom of the pot.
Once the tomatoes have softened, take off the lid and stir and cook on high heat until the oil separates once again. This will take about 5-7 minutes depending on the heat of the stove.
Garnish with freshly chopped cilantro / coriander and green jalapeno. Serve with naan or white rice. Enjoy!