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Chicken karahi

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  • 2 tbsp vegetable oil
  • 6 garlic cloves, finely chopped
  • 2 inch ginger, peeled and grated
  • 1 baby chicken, skin off, cut into eight pieces
  • 1 tsp salt
  • 3 small onions, peeled and finely chopped
  • 3 tomatoes, chopped
  • 1 tsp paprika
  • 1 tsp red chilli powder
  • 0.5 tsp turmeric
  • 1 tbsp ground coriander
  • 1 tbsp cumin powder
  • 1 tbsp tomato puree
  • 0.75 cup hot water (add more if needed)
  • 1 handful coriander leaves, chopped
  • Cooking Time
  • Serving
    Serves 5
  • Skill Level


I always get a little anxious at how authentic the asian dishes I make are, but I like to adapt dishes to suit my preferences sometimes, so if you make this in an even tastier way, please let me know.
  1. In a pot, heat vegetable oil, add garlic, ginger, chicken and salt. Cover over medium heat for at least 5 minutes until the chicken gains a little colour
  2. Add the onions, tomatoes, paprika, chilli powder, turmeric, ground coriander, cumin powder, tomato puree and hot water and mix well. Cover and leave over medium/high heat for 30-40 mins, stirring occasionally. Taste to check for seasoning, and add more water if the water dries up
  3. Add half of the fresh coriander leaves, and stir. Then turn off the heat, and add the other half as a garnish before serving

I served this with white rice, an option of salad and plain yoghurt. You can serve with roti or whatever you prefer! Delicious and straight forward to make. Enjoy :)


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