Chicken Karahi Recipe

Ingredients

• 700 g boneless chicken thighs, cut into chunks
• 2 tbsp vegetable oil
• 5 garlic cloves, crushed
• A large thumb of ginger: half crushed, half cut into thin strips
• 5 medium tomatoes, chopped
• 1 tsp red chilli flakes or powder
• 2 tsp coriander seeds, crushed
• 1 tsp cumin seeds, crushed
• ½ tsp black pepper
• 4 green chillies, slit
• 4 tbsp plain yogurt (optional)
• Salt to taste
• Fresh coriander to finish

Method

1. 1Heat the oil in a karahi, wok or wide pan over high heat. Add the chicken and sear for 5–6 minutes until it changes colour all over.
2. 2Add the crushed garlic and ginger and stir-fry for a minute.
3. 3Add the tomatoes and salt, cover and cook on medium heat for 10 minutes until the tomatoes collapse. Pick out any loose tomato skins if you like a smooth sauce.
4. 4Uncover, turn the heat back up and add the chilli, crushed coriander, cumin and black pepper. Keep stirring and cooking (this is the 'bhunai') for 8–10 minutes until the sauce is thick and glossy and coats the chicken.
5. 5Stir in the yogurt, if using, and cook for 2 minutes more.
6. 6Scatter over the ginger strips, green chillies and coriander, and serve straight from the pan with roti.

Chicken karahi recipe: nutrition per serving

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

• High heat is the point of a karahi: the sauce should reduce fast, not stew.
• Thighs stay juicy; breast works too but cook it 3–4 minutes less so it doesn't dry out.
• Crush whole coriander and cumin just before cooking for the most aroma.

Swaps and variations

• Dairy-free: leave out the yogurt; the dish is traditionally made without it in many homes.
• Pescatarian: use firm white fish or prawns and cut the cooking time in step 4 to 4–5 minutes.

Storage

Keeps 3 days in the fridge. Reheat gently with a splash of water. It freezes well for up to 3 months.