This spicy dish is a Punjab favorite. Remember, spicy does not necessarily mean HOT!
| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 40 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 teaspoon ginger, julienne
- 2 to 3 fresh tomatoes, diced
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1 green chili, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 pound chicken, cooked
- 1 cup water
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon dried fenugreek
- 1/2 green bell pepper, chopped
- 1 tablespoon finely chopped green coriander
Instructions
- Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat or once the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the tomatoes, salt, chili powder, green chili, ground cumin and turmeric.
- Turn up the heat and further cook for another 1 minute then put in the chicken. It is very crucial that spices are mixed within the pan at this point to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices.
- Turn down the heat slightly and stir in the garam masala and fenugreek and cook for a further 5 minutes, also adding in the bell pepper stirring now and again. Serve sprinkled with green coriander.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 478 |
| Total Fat | 39 g |
| Saturated Fat | 6 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 23 g |
| Cholesterol | 85 mg |
| Sodium | 682 mg |
Reviews
I’ve been making this version of a karahi for over a year know and everyone that tries it loves it, it is a thousand times better than any take away and I’ve mixed things up with meats using different meats and each time it has tasted amazing I am going to attempt prawns today if you have any tips on that I would really appreciate it thanks for the recipe
I’m not saying this is as good as Karahi Chicken in the style of Punjab can come but this follows the style of Punjab in Northern India, not Pakistan. Sure, Karahi may have started in Pakistan but this recipe doesn’t pretend to be anything other than Punjabi AS STATED IN THE DESCRIPTION. This is made in a very similar style of my favorite Indian restaurant called Flavor of Punjab (and everything is yummy there!). If you want it Pakastani style, look elsewhere I guess but this is an Indian style, specifically the region of Punjab very close to Pakistan. Don’t let other reviewers who don’t even read descriptions deter you from a delicious meal!
This is not Karahi! More like ‘wannabe something Indian’! Ask a Pakistani Chef, that’s where the Karahi originated. Probably all others think that anything cooked in a ‘Karahi’ (wok) with Indo-Pak herbs and spices can be called ‘Karahi’. Nope & nope… You gotta go to Lahore OR Peshawar to find out what this beast is. The 1 star review below is quite close to the real thing.
I was pleasantly surprised at how amazing this tasted! I didn’t add the bell peppers per the previous reviews and added the salt slowly and to my taste. I would lessen the garam masala tad bit next time. Also – For me, this was super saucy. Maybe less water next time….anyways – overall, it was delicious, had a kick to it, and my family was begging for seconds!
This may not be “authentic” but it is served at one of the oldest Indian restaurants in London, so I don’t worry about that aspect. I’ve made this a few times and leave out the green peppers and also use uncooked boneless chicken thighs, which I cook for 45+ minutes so that they absorb the flavors. Serve this over some basmati rice with some Naan bread and you’ll have a delicious dinner that rivals most Indian take-out!
After I finally got my husband to try East Indian cuisine, I knew it was time to give it a try at home. This recipe takes the mystery out of Indian cooking. I serve this over a bed of basmati rice flavoured with cloves and saffron. It’s better than Indian take-out, and super easy ! Try adding zuccini during the last 10 minutes, because it cooks quickly, and it’s great because it makes this dish extra healthy.
This Karahi Chicken was nothing special. I expected something extraordinary but ended up with a rather lousy dish. I agree with the other reviewer that the green bell peppers do not belong in Karahi Chicken.
I’m sorry but being a fan of Karahi (chicken/mutton/lamb) I just have to put this in. Onions, Turmeric, Fenugreek seeds and Bell Peppers do NOT go in a “karahi”, the same way that Tomatoes, Brown Sugar & Rice Vinegar do not go in Macaroni & Cheese. Its not about making it tase good only, its also about justifying the authenticity of a recipe. If someone is interested the ingredients of a “karahi” are very simple & as follows:
Meat (chicken/mutton/lamb)
Chopped Ginger
Chopped Garlic
Tomatoes
Green Chillies
Cilantro
Cayanne, Salt, Chaat masaala
Ghee/Butter.
Its cooked in a Wok, On high flame.
This dish is easier to prepare than the difficulty rating would have you believe. It’s easy, fast and tasty. I used about 1/3 the recommended oil and ran into no issues.