Easy Boneless Chicken Karahi (30 Minute Recipe)
A quick and easy Boneless Chicken karahi cooked in tomatoes and spices, garnished with green chillies and thinly sliced ginger .
Ingredients
- 550 g Boneless Chicken (cut in small pieces)
- ¼ cup Yoghurt
- 1 cup Tomato Puree 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
- Marinate Chicken with yoghurt, lemon juice and ginger garlic paste. Allow it to marinate for atleast 5-10 minutes.
- Heat oil in a karahi or a pan. Add marinated chicken. Fry until the excess water is evaporated and the chicken changes its colour to white.
- Add salt, red chilli powder, turmeric, Kashmiri red chilli, cumin and coriander powder. Fry for 5-7 minutes until oil starts to separate.
- Add crushed tomatoes and mix. Cook for few minutes until moisture from tomatoes is reduced.
- Sprinkle crushed black pepper, dried fenugreek, garam masala and green chillies. Cover and let is simmer for 10 minutes on low heat.
- Garnish with julienned ginger, chilli and coriander/cilantro. Serve with naan or flat bread.
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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