Name: Boneless Chicken Karahi
Prep time: 10 min
Cook time: 30 min
Ingredients: 550 g Boneless Chicken (cut in small pieces); ¼ cup Yoghurt; 1 cup Tomatoe Puree (See Notes); 1 tsp Garlic Paste; 1 tsp Ginger Paste; 1 tbsp Lemon Juice; 1 tsp Salt; 1½ tsp Red Chilli Powder; 1 tsp Kashmiri Red Chilli Powder (( Alt Paprika)); ½ tsp Turmeric; 1 tsp Cumin Powder; 1 tsp Coriander Powder; ¼ tsp Cracked Black Pepper; ½ tsp Garam Masala; 2-3 Green chilles; 1 tsp Dried Fenugreek leaves/Methi; ¼ cup Oil; Chopped Coriander/Cilantro; Sliced Green Chillies; Julienned Ginger Slices.

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A quick and easy Boneless Chicken karahi cooked in tomatoes and spices, garnished with green chillies and thinly sliced ginger .

Chicken Karahi, or Kadai/Karahi chicken, is one of the most popular curries. It is a household dish and also very popular at restaurants. Mildy spiced chicken is cooked in tomatoes and spices, garnished with green chillies and thinly sliced ginger.

This recipe is quick version of traditional Pakistani Boneless Chicken Karahi recipe just like Boneless Chicken Karahi. It makes for an ideal weeknight meal or even a delicious curry for entertaining.

What is Karahi ?

Karahi it self is a pot/pan in which the dish is cooked. It is made of usually metal or cast-iron pan similar to a wok. This ensures that meat is simmered and stir-fried evenly.

Ingredients for Boneless Chicken Karahi

The ingredients required for boneless chicken karahi are fairly simple, that makes it a perfect curry in a hurry.

Boneless Chicken – You can either use thigh fillet or breast fillet. Both work equally well, its just a personal choice.

Garlic & Ginger – Preferably use fresh ginger garlic, it definitely taste better ! Julienned ginger is also used for garnish.

Tomatoes – I used canned crushed tomatoes. They break down easily resulting in smooth gravy. The other option is to blanch tomatoes in hot water, remove the skin and chop them finely. The skin of tomatoes don’t break down so its important to remove it.

Yoghurt – use any plain yoghurt.

Spices – Red Chilli Powder, cumin powder, coriander powder, garam masala, cracked black pepper, Kashmiri red chilli and tumeric.

Kashmiri red chilli is mild chilli powder which is mainly used for colour. You can substitute it with sweet paprika.

Methi/Dried Fenugreek leaves – dried fenugreek leaves also called Methi is very fragrant and it gives beautiful earthy aroma to the chicken karahi.

How to make Boneless Chicken Karahi

I begin with marinating chicken in yoghurt, lemon juice and ginger garlic paste. Just 15-20 minutes of marination is enough. Heat oil in a pan ( you can use any pan with broad base as alternative to karahi/wok).

Cook chicken until it changes colour. Add spices red chilli powder, cumin powder, coriander powder, turmeric and Kashmiri red chilli ( can be altered with paprika). At this point fry chicken for a good 5-7 minutes until you can see oil separating.

Add tomatoe puree and stir fry for at least 5 minutes until most of the moisture from tomatoes is gone. Lastly add methi, cracked black pepper, green chillies and garam masala. Cover and leave it to simmer on low heat for 10 minutes.

Karahi is incomplete without garnish. Use chopped coriander/cilantro, julienned ginger and chopped green chillies.

Watch how to make it

What to serve with Chicken Karahi ?

The ultimate combo for chicken karahi is a naan. Try my Easy Naan (Flat Bread) recipe. Its also goes well with home made roti. Serve some fresh salad and mint raita….its heavenly. If you prefer rice you can try this with Pea Pulao

Other Curries to try

Butter Chicken – Murgh Makhani

Try this recipe and let me know if you like it.