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Chicken Karahi
Serves 4 Prep 10 min Cook 1 hr Total 1 hr 10 min Type Meal Origin Indian

Chicken Karahi

A BIR chicken karahi: pre-cooked chicken finished hot in a wok with tomato, ginger, green chilli and a heavy hand of black pepper.

Serves 4 Prep 10 minutes Cook 1 hour Units Rate

Overview

A classic karahi curry inspired by Imran’s in Birmingham, featuring tender chicken pieces simmered in a rich, spiced tomato-onion sauce. Traditionally served sizzling in a karahi pan, this dish is perfect for soaking up with naan.

Ingredients

Marinade

  • 1 tbsp rapeseed (canola) oil
  • 100 g (scant ½ cup) Greek yoghurt
  • 2 tbsp garlic and ginger paste
  • 1 tsp salt
  • 1 tbsp freshly ground black pepper

Protein

  • 800 g Pre-Cooked Chicken
  • 125 ml (½ cup) Chicken stock (or stock from Pre-Cooked Chicken)

Base

  • 4 tbsp rapeseed (canola) oil
  • 2 tbsp garlic and ginger paste
  • 1 quantity fried onions
  • 1 tbsp pungent dried red chilli flakes
  • 2 tomatoes (large), diced

Spices

  • 1 ½ tbsp ground cumin
  • 1 ½ tbsp ground coriander
  • 1 tbsp Kashmiri chilli powder
  • Salt, to taste

Finishers

  • 7 ½ cm (3 in) piece ginger, peeled and julienned
  • 2 fresh green bullet chillies, roughly chopped
  • 1 tsp Garam Masala
  • Coriander (cilantro), to serve

Method

Stage 1 - Marinate chicken

  1. Mix chicken with marinade ingredients in a bowl.
  2. Cover and marinate in fridge at least 2 hours, ideally overnight.

Stage 2 - Cook aromatics and chicken

  1. Heat oil in a pan over medium-high heat.
  2. Add garlic and ginger paste; stir 30 seconds.
  3. Add marinated chicken and marinade; stir to coat.
  4. Add fried onions, chilli flakes, and tomatoes; combine.

Stage 3 - Add spices and simmer

  1. Sprinkle in cumin, coriander, and Kashmiri chilli powder.
  2. Add enough water to cover; simmer 40 minutes to 1 hour, topping up water as needed.
  3. Cook until chicken is tender and sauce is dry.

Stage 4 - Finish

  1. Check seasoning; add salt or spices to taste.
  2. Add ginger, fresh chillies, and garam masala.
  3. Serve topped with coriander.

Notes

  • Traditionally made with bone-in pieces for flavor; boneless works too.
  • Serve sizzling in a karahi pan for presentation.
  • Adjust water for desired dryness; keep it saucy for naan dipping.

Serving

  • Serve with fresh naan or rice.
  • Garnish with extra coriander and lime wedges.

Storage

  • Refrigerate 2-3 days in an airtight container.
  • Freeze up to 2 months; thaw fully before reheating.
  • Reheat gently on low heat with a splash of stock or water.
  • Best eaten within 24 hours for tender texture.

Recipes mentioned here

1 / 1
Chicken Karahi

Chicken Karahi

A whole chicken is jointed into 8 bone-in pieces (or 8 thighs). Oil heats in a wide karahi or wok; chicken sears on all sides for colour. Crushed ginger and garlic go in for 1 minute. Halved tomatoes (yes, half-tomatoes, not chopped) tumble in; the lid clamps on; the chicken steam-cooks for 20 minutes in the tomato juices. The lid lifts; the tomato skins come off; the sauce reduces to a thick deep-orange masala. Whole green chillies, freshly crushed black pepper, ground cumin and a dollop of yogurt stir in. Coriander and slivered ginger finish.

Pakistani 1 hour Serves4

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