Chicken Karahi
Chicken cooked hard and fast in a wok-shaped karahi with tomatoes, green chilies and ginger. No onions, no cream, and ready in under an hour.
Published 24 Sep 2026Updated Tested by Hina Ikram
Ingredients
Equipment: Karahi or wok, tongs
Method
Heat oil in a karahi or wok on high. Add chicken and fry until the surface turns white.
Add ginger and garlic pastes and fry until fragrant.
Add tomatoes and salt. Cover and cook on medium until the tomato skins loosen, then pick out the skins with tongs.
Uncover, raise the heat and stir constantly, mashing the tomatoes, until the oil separates.
Add chili flakes, coriander seeds, pepper, yogurt and green chilies. Cook 3 minutes more.
Finish with garam masala, julienned ginger and fresh coriander.
Cooking tips
- Cut chicken small so it cooks through in the time the tomatoes break down.
- Keep the heat high while doing the bhuna; low heat makes it stewy rather than glossy.
Substitutions
- Chicken → boneless thigh; cut step 3 to 7 minutes
- Oil → half oil, half ghee for a richer finish
Serve with
Hot naan or tandoori roti, sliced onions and lemon wedges.
Storage
Fridge up to 3 days; freezer up to 2 months.
Reheating
Warm in a pan with a splash of water over medium heat.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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