Chicken karahi in red gravy, topped with green chili slices and coriander.
THE RIZQ FOODSDERA GHAZI KHAN
Recipes

Chicken Karahi recipe

Chicken pieces are simmered with tomatoes, ginger, garlic, and green chili until tender in a thick, lightly spiced sauce.

An original home-cooking guide from our recipe collection; not an orderable restaurant product. Timings are approximate and may vary with your equipment.

Serves: 4Prep: 20 minCook: 40 min

Ingredients

  • 900 g bone-in chicken pieces
  • 3 tablespoons neutral oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, thinly sliced
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped fresh ginger, plus 1 teaspoon cut into matchsticks
  • 500 g ripe tomatoes, chopped
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Kashmiri chili powder
  • 1/4 teaspoon turmeric
  • 1 teaspoon fine salt, or to taste
  • 2 green chilies, slit lengthwise
  • 1/2 teaspoon garam masala
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lemon juice

Method

  1. Pat the chicken dry and set it beside the stove with the measured spices, tomatoes, and aromatics ready; wash hands and utensils that touched raw chicken.
  2. Heat the oil in a wide, heavy pan over medium-high heat, add cumin seeds, and stir for about 20 seconds until fragrant.
  3. Add the onion and cook for 5 minutes until softened and lightly golden, then stir in the chopped garlic and tablespoon of ginger for 30 seconds.
  4. Add the chicken and turn the pieces in the aromatics for 6–8 minutes until the outsides lose their raw appearance.
  5. Stir in coriander, ground cumin, chili powder, turmeric, and salt, coating the chicken evenly.
  6. Add the tomatoes and slit green chilies; bring to a simmer, cover, and cook gently for 20 minutes, stirring occasionally.
  7. Uncover and simmer for 8–12 minutes, turning the chicken, until the tomatoes reduce to a thick sauce and the thickest chicken pieces reach 74°C (165°F) on a food thermometer.
  8. Stir in garam masala, lemon juice, and cilantro, then scatter the ginger matchsticks over the top and serve hot.

Kitchen notes

  • Cooking time varies with the size of the chicken pieces; verify temperature in the thickest part without touching bone.
  • Serve with rice or flatbread; use a clean utensil for serving.
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