Chicken Karahi

Achari chicken karahi

Recipe Contributed by Made Easy Community Member : Dr amber shahzad

Meal type: dinner
  • 30-35 min
  • 15-30 min
  • 4


Chicken Karahi
  • 1 cup (237 ml) neutral oil
  • 6 tsp fenugreek seeds, methi dana
  • 6 tsp fennel seeds, saunf
  • 3 tsp nigella seeds, kalonji
  • 3 tsp National cumin seeds, zeera
  • 3 medium to large (~750-810 g) onion, finely chopped
  • 18-24 (~3 tbsp heaped) garlic cloves, crushed
  • 3- inch (~3 tbsp ) ginger, crushed
  • 6 lb bone-in cut-up, skinless chicken pieces, (preferably cut small – See Note 1)
  • 6 tsp kosher salt, divided
  • 9-12 small (~810-870 g) tomatoes (I use Roma), finely chopped
  • 3-6 green chilli peppers, such as Serrano or Thai chilli, chopped or sliced
  • 3 tsp National coriander powder
  • 3 tsp National red chilli powder, or to taste
  • 2.25 tsp National turmeric powder
  • 0.75 cup (183 g) plain, whole milk yoghurt (See Note 2), whisked
  • 6-12 whole green chilli peppers, such as Serrano or Thai chilli
  • 6 tsp freshly squeezed lemon


  • Heat a large, heavy-bottomed pan over medium-high heat.
  • Once hot, heat the oil and add the fenugreek seeds, fennel seeds, nigella seeds, and National cumin seeds.
  • The seeds will begin to sizzle. Immediately add the onions and sauté until they are lightly golden (~10-12 min). If needed, deglaze the pan with 2 tbsp of water.
  • Once the water dries up, add the garlic and ginger and sauté for a minute, until aromatic.
  • Add the chicken and 1/2 tsp salt and sauté for 5 minutes, until it changes colour.
  • Add the tomatoes, green chilli pepper, National coriander powder, National red chilli powder, National turmeric powder, and remaining salt (1 ½ tsp).
  • Continue to sauté until the tomatoes soften (~2-3 min).
  • Add 1/3 cup water (the water should cover about 1/3 of the chicken) and bring to a boil.
  • Lower the heat to a simmer (low-medium), and add National crushed pickle. cover, and allow the chicken to cook for 20-25 minutes (depending on size), stirring once in between.
  • Uncover and raise the heat to high.
  • Sauté for 4-5 minutes to reduce excess liquid. You will notice the chicken taking on a glossy appearance as the oil starts to separate, but it’ll still have plenty of curries.
  • Lower the heat to low-medium and stir in the whisked yoghurt.
  • Add the whole green chilli peppers.
  • Gently sauté for 2-3 minutes until well incorporated and you can see the oil separated from the curry.
  • Taste and adjust salt, if needed. (I usually need another 1/8 tsp.)
  • Turn off the heat. Add lemon juice and stir to mix.
  • Garnish with cilantro and julienned ginger.
  • Serve hot with naan, roti, paratha, or other bread.