← Back to feed
Weeknight Dinner · Spicy · 30 Minutes
Homemade Chicken Karahi
Less chilli than the usual recipe, cooked down until the tomato and ginger melt into the oil — restaurant quality, no delivery fee.
Ingredients
- Chicken, bone-in pieces1 kg
- Ripe tomatoes, chopped4 large
- Ginger, julienned2 tbsp
- Garlic, crushed4 cloves
- Green chillies, slit3–4
- Cooking oil1/2 cup
- Red chilli powder1.5 tbsp
- Coriander powder1 tbsp
- Saltto taste
- Fresh coriander & ginger, to finisha handful
Method
- Heat the oil in a wide, heavy pan (a karahi if you have one) over medium-high heat. Add the chicken and sear until the pieces are lightly browned on all sides, about 6–8 minutes.
- Add the garlic and half the ginger, stirring for a minute until fragrant. Add the chopped tomatoes and green chillies, then cover and cook until the tomatoes break down into a thick sauce, stirring occasionally, about 12–15 minutes.
- Stir in the red chilli powder, coriander powder, and salt. Cook uncovered until the oil visibly separates at the edges of the pan — that's the sign the masala is properly cooked through, not just simmered.
- Reduce the heat to low, cover, and let the chicken finish cooking in the sauce for 8–10 minutes, until tender and no longer pink at the bone.
- Finish with the remaining ginger and fresh coriander. Serve straight from the pan with warm naan or steamed rice.