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chicken karahi

Chicken Karahi

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  • Author: Mirriam Seddiq


Chicken karahi is typically made with bone-in chicken, but try this recipe for a busy weeknight.



1 1/22 pounds boneless skinless chicken thighs (cut into bite-size pieces)

2 tomatoes

1 onion, chopped

1 tablespoon ginger garlic paste

1 1/2 teaspoon cumin

1 1/2 teaspoon coriander

1 1/2 teaspoon salt

1 teaspoon tumeric

1 teaspoon paprika

1 teaspoon black pepper

1 teaspoon chili powder

1 teaspoon garam masala

2 tablespoons oil

2 chilis, sliced (optional)

cilantro, chopped (for garnish)


1. Heat pan on medium to medium-high heat. Add oil until it starts to shimmer. Add onions and saute until lightly browned.

2. While onions are browning, grate your tomatoes on a cheese grater to remove the skins. Discard skins.

3. Set aside tomatoes. Then, add ginger garlic paste to onions and cook for one minute.

4. Add all of your spices except the garam masala. Then, add your chicken until slightly browned. (use up to 1 tsp of spices per each pound of chicken)

5.  Cook chicken for about 3 minutes until the chicken is covered in all the spices. Next, add your tomatoes and stir. Cover for 15 minutes. Stir occasionally. (Note: if your tomatoes are not juicy enough, can add a little water. You want to have a sauce)

6. Add your sliced chilis and garam masala and cook another 5-7 minutes. Finally, serve with the cilantro garnish and some challow and salata.

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