Easy Boneless Chicken Karahi (30 Minute Recipe)
A quick and easy authentic Pakistani Boneless Chicken Karahi cooked in a rich tomato puree and aromatic spices, beautifully finished with fresh green chilies and thinly sliced julienned ginger. No onions required!
Ingredients
- 550 g Boneless Chicken (cut in small pieces)
- ¼ cup Yoghurt
- 1 cup Crushed Canned Tomatoes See Notes
- 1 tsp Garlic Paste See Notes
- 1 tsp Ginger Paste See Notes
- 1 tbsp Lemon Juice
- 1 tsp Salt
- 1½ tsp Red Chilli Powder
- 1 tsp Kashmiri Red Chilli Powder See Notes
- 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 See Notes
- ¼ cup Oil
Garnish
- Chopped Coriander/Cilantro
- Sliced Green Chillies
- Julienned Ginger Slices.
Instructions
- In a mixing bowl, combine the boneless chicken pieces with the plain yoghurt, lemon juice, 1 teaspoon of garlic paste, and 1 teaspoon of ginger paste. Mix thoroughly until well coated. Allow it to marinate on the counter for at least 5 to 10 minutes to tenderize.
- Heat the cooking oil in a traditional karahi, wok, or broad-based heavy pan over medium-high heat. Add the marinated chicken mixture. Stir-fry continuously for a few minutes until the chicken releases its excess water, changes color from pink to completely white, and seals in its juices.
- Add the salt, red chili powder, turmeric, Kashmiri red chili powder, cumin powder, and coriander powder directly to the pan. Fry the chicken vigorously with the spices for 5 to 7 minutes. You will know it is ready when the raw aroma of the spices disappears and the oil clearly begins to separate at the edges of the chicken.
- Pour in the 1 cup of crushed canned tomato and stir well to combine. Cook over medium heat for a few minutes, stirring frequently, until the moisture from the puree reduces down and a beautifully rich, smooth, and glossy gravy clings directly to the chicken.
- Sprinkle the cracked black pepper, dried fenugreek leaves (rubbing them between your palms to release the oils), garam masala, and green chilies across the top. Reduce the heat to low, cover tightly with a lid, and let the curry simmer gently for 10 minutes to allow all the aromatics to meld perfectly.
- Turn off the flame. Garnish the top generously with your freshly chopped coriander, julienned ginger slices, and extra green chilies. Serve piping hot alongside fresh, warm naan or fluffy homemade flatbread.
Notes
- If using fresh tomatoes, blanch them in hot water, remove the skin and chop them finely. You can used canned tomato puree as well.
- Use fresh ginger and garlic. Peel them and using a mortar and pestle crush them until there are no visible chunks remaining.
- Kashmiri red chilli gives vibrant red colour to Karahi, it is not spicy. You can use sweet paprika as an alternative.
- Dried Fenugreek is available at Indian Grocery stores. If you can't find it, it can be omitted.
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