Perfect Easy Chicken Karahi Recipe
There’s something truly special about a homemade Chicken Karahi — especially when it’s simple, flavorful, and uses ingredients you already have in your kitchen. This recipe is my go-to when I’m craving something hearty and satisfying without spending hours in the kitchen. Plus, it’s a total crowd-pleaser!
I’m sharing with you my personal, tried-and-tested method that gives you an authentic restaurant-style Chicken Karahi using the easiest steps. If you stick with me till the end, I promise your Karahi will turn out absolutely perfect.
Why You’ll Love This Easy Chicken Karahi
- Quick and simple
- Authentic, rustic flavors
- No fancy ingredients needed
- Perfect for everyday meals or special occasions
Ingredients You’ll Need:
- 1/2 kg chicken (preferably bone-in for richer flavor)
- 1 bowl of cooking oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- Salt to taste (about 1 tsp)
- 1 tbsp ginger-garlic paste
- 2-3 green chilies (crushed or chopped)
- 4 medium tomatoes (can be frozen tomatoes, roughly chopped)
Spices:
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- 2 tsp mixed spice powder (garam masala mix)
- A pinch of black pepper
Finishing Touches:
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- 2 tsp mixed spice powder (garam masala mix)
- A pinch of black pepper
How to Make Chicken Karahi – Step by Step
Step 1: Prepare the Base
In a heavy-bottomed wok or karahi, heat a generous amount of oil. Once heated, add cumin seeds and let them crackle to release their aroma.
Immediately add the chicken pieces and sauté until the color changes from pink to white. You’re not cooking it fully yet — just searing it slightly with the cumin-flavored oil.
Step 2: Add the Onion
Next, add the finely chopped onion. Stir and cook until the onion starts turning soft and slightly golden.
At this stage, add salt. Adding salt now helps soften the onions faster and infuses flavor deep into the chicken.
Step 3: Add Ginger-Garlic Paste and Green Chilies
Once the onion and chicken have developed a light golden hue, add the ginger-garlic paste along with crushed or chopped green chilies.
This marks the beginning of the important bhunai (sautéing) phase. Cook this mixture on medium flame, stirring frequently for about 10-12 minutes. It may seem like a long time, but trust me — this deepens the flavor beautifully.
Step 4: Add Tomatoes and Spices
After the bhunai, add the tomatoes straight into the karahi. Fresh or frozen — either works!
Then quickly add your dry spices:
- Red chili powder
- Turmeric powder
- Coriander powder
- Mixed spice powder
- A pinch of black pepper
Give everything a good mix.
Cover the pot partially and let the tomatoes soften naturally. As they cook down, they will form a thick, rich masala base.
Step 5: Develop the Gravy
Once the tomatoes are soft and the masala looks rich, add a small splash of water if needed. Not too much — we want a semi-thick gravy that clings to the chicken pieces.
Keep sautéing until the oil starts to separate from the masala. This is the sign that your Karahi has developed the right depth of flavor.
Step 6: Final Touches
Right before finishing, add a few more green chilies for a spicy kick, if you like.
Top with plenty of fresh coriander and julienned ginger. Stir once, and your Chicken Karahi is ready to dish out!
Serving Suggestions
Chicken Karahi is best enjoyed piping hot. I usually pair it with:
- Red chili powder
- Turmeric powder
- Coriander powder
- Mixed spice powder
- A pinch of black pepper
Pro Tips for Perfect Chicken Karahi
- Use fresh, good-quality chicken — preferably bone-in.
- Bhunai is key: slow sautéing intensifies the flavors. Don’t rush this step.
- Don’t add too much water; this Karahi is supposed to have a rich, thick gravy.
- Adding green chilies towards the end gives a fresh aroma and extra spice.
Perfect Easy Chicken Karahi Recipe
Ingredients
- For the Karahi:
- 1/2 kg chicken preferably bone-in
- 1 bowl cooking oil
- 1 tsp cumin seeds
- 1 medium onion finely chopped
- Salt to taste about 1 tsp
- 1 tbsp ginger-garlic paste
- 2-3 green chilies crushed/chopped
- 4 medium tomatoes fresh or frozen, roughly chopped
- Spices:
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- 2 tsp mixed spice powder garam masala
- A pinch of black pepper
- For Finishing:
- Fresh coriander leaves chopped
- Julienned ginger
- Extra green chilies optional
Instructions
- Heat oil. Add cumin seeds and let them crackle. Add chicken and sauté until it turns white.
- Add chopped onion. Sauté until soft and slightly golden. Add salt to help it soften.
- Add ginger-garlic paste and green chilies. Bhunai (sauté) for 10-12 minutes over medium heat.
- Add chopped tomatoes and spices. Mix well. Cover partially and cook until tomatoes soften.
- Once tomatoes are soft, sauté until oil separates. Add a splash of water if needed for semi-thick gravy.
- Add extra green chilies, fresh coriander, and julienned ginger. Stir and serve hot!
