This is a traditional recipe for Chicken Karahi which is a popular dish that hails from India and Pakistan. Karahi basically means “pot” in which this is slow cooked in.
However with today’s cooking tools. You can prepare this recipe very quickly using an INSTANT POT!
And making a great curry doesn’t have to be that hard at all. You just need to make a right on cumin avenue, and then a left on ginger street right through to the fenugreek walk way and then soon after you end up in Chicken Karahi heaven.
WHAT IS CHICKEN KARAHI
It is a Chicken dish that traditionally was simmered over an open fire in a cast iron pot.
If you are not familiar with making these types of curries but have liked many other Indian curry type recipes in the past, then you are sure to love Chicken Karahi.
Made with fresh chicken breasts, tomato paste, onion, “ghee” (Indian butter) and a bunch of Indian spices. You are sure to love it as much as we do!
I encourage you to try it, because once you do you will be hooked just like me.
WHAT DOES CHICKEN KARAHI TASTE LIKE
Like heaven in a bowl, no kidding. It has a rich creamy tomatoes taste with hints green chili peppers, cilantro, and ginger flavors.
Chicken Karahi is also noted for its spicy notes. You can downplay that if you like as well!
I use red chili powder traditional Chicken Karahi calls for kashmiri red chilli powder.
But that spice tends to be hard to find in Canada, so I will leave that up to you.
Then I also use green chilies, if you want something milder you can use green bell pepper as a substitute.
It can also be prepared with goat or lamb meat instead of chicken, totally up to you.
Personally I prefer the chicken kind though, it’s one of my favorites.
HOW TO MAKE CHICKEN KARAHI
Traditionally, Chicken Karahi recipes used a whole chicken. However in today’s restaurants many use chicken breasts. And that is what I am using for this recipe! I will leave that up to you.
You can always use chicken legs, thighs etc. Whatever you have on hand for this dish!
We hope you give this creamy curry a try, and enjoy it as much as we do. Serve it alongside some naan bread, or rice and you have yourself the most amazing meal.
Simply purchase the basic ingredients and then the next time your in the mood for some Karahi, you will simply have everything you need in stock to make it every time.
And I’m sure that time will soon, because this curry is unbelievably tasty!
Here at CCA we buy all our curry ingredients roughly every 6 months or so to keep things fresh. This allows us to prepare endless curry meals throughout the year.
WHAT TO SERVE WITH CHICKEN KARAHI
Basmati rice or NAAN BREAD of course!
LOOKING FOR OTHER EASY CURRY RECIPES
- Lamb Curry
- Easy Red Lentil Curry
- Easy Indian Lamb Curry
- Chickpea Curry
- Red Kidney Bean Curry
- Super Tasty Chicken Karahi
- Vegan Thai Coconut Green Curry
- Best Thai Red Curry
- Chicken Chickpea Curry
Note: this dish can be made with goat , beef or lamb too. If you are cooking with goat add 1 tbsp of lime juice to the meat once rinsed and set aside.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
- 2 pounds Goat/Lamb or Chicken
- 1/4 cup Cooking oil
- 1 tin Small tin of tomato paste
- 1 Tomato
- 1 tbsp Ghee
- 1 large Onions
- 1/2 cup Plain yogurt
- 1/2 cup Water
- 2 tbsp Ginger n Garlic paste
- 2-6 tbsp Dried Fenugreek leaves, Kasoori Methi
- 1 tsp Ground Coriander
- 1 tsp Red Chili powder
- 2 green chilies
- 1 tsp Turmeric powder
- 1 tbsp Garam masala
- 1 tsp Cumin Powder
- 1 tsp Kosher Salt
- pinch Nutmeg
- TO MAKE THE CHICKEN KARAHI:
- Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps.
- Slow Cooker: Place on LOW for 3-6 hours HIGH for 6 hours. – after following the initial steps.
- Stove Top: Cook covered on low for 60 minutes. – after following the initial steps.
- Start by washing your meat off and placing aside. In either your wok or pressure cooker, add your ghee and cook your onions till translucent.
- Then add in your meat and all your dry spices saute for 10 minutes till meat is cooked, string often. Next remove the meat, add set aside. Now add your oil and tomato paste to the wok and fry your paste for 5 minutes.
- Add your meat back into the pot along with your garlic and ginger paste and chopped green chilies. Add in your yogurt, and 2 cups of water and “garam masala” spice.
- Once your dish is cooked, serve and top each plate with 2 tbsp of “Dried Fenugreek Leaves” so good. Enjoy!
I use red chili powder traditional Chicken Karahi calls for kashmiri red chilli powder. Then I also use green chilies, if you want something milder you can use green bell pepper as a substitute.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 767Total Fat: 35gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 221mgSodium: 655mgCarbohydrates: 32gFiber: 11gSugar: 6gProtein: 83g
These calculations are based off Nutritionix