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chicken karahi in a wok-style pan with ginger and green chilies

Chicken Karahi

Bone-in halal chicken cooked down with tomatoes, ginger, and green chilies into a thick, bold sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Course: Main Course
Cuisine: South Asian
Ingredients Equipment Method Notes

Ingredients
  

For the karahi
  • 2 lbs bone-in chicken pieces - thighs and drumsticks cut smaller if possible
  • 1/3 cup neutral oil or ghee
  • 1 tsp cumin seeds
  • 4 cloves garlic - minced
  • 2 tbsp fresh ginger - cut into thin matchsticks divided
  • 4 medium ripe tomatoes - chopped about 1 1/2 lbs
  • 2 to 3 green chilies - slit lengthwise
  • 1 tsp red chili powder - adjust to taste
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp salt
  • water - a splash only if the pan gets dry
To serve
  • fresh cilantro - chopped
  • naan or steamed basmati rice

Equipment

  • 1 Karahi, wok, or large heavy skillet

Method
 

  1. Heat the oil in a wide, heavy pan over high heat. Add the chicken and sear for 5 to 6 minutes, turning, until lightly browned.
  2. Add the cumin seeds, half the ginger, and the garlic. Stir for 30 seconds.
  3. Add the tomatoes. Cook over medium-high heat, stirring and mashing, for 10 to 12 minutes, until they break down completely and the oil starts to separate from the sauce.
  4. Add the chili powder, turmeric, salt, and green chilies. Cover, reduce the heat to medium-low, and cook for 20 to 25 minutes, stirring occasionally, until the chicken is cooked through (bone-in is best near 175°F) and the sauce is thick. Add a splash of water if it starts to stick.
  5. Uncover and cook 2 to 3 minutes to tighten the sauce. Garnish with the remaining ginger and cilantro.

Notes

  • Wait for the oil to visibly separate from the tomato base. That is the sign it is ready.
  • Fresh tomatoes give the thick, clinging sauce that karahi is known for. Canned makes it looser.
  • Boneless chicken works too. Reduce the final simmer to about 10 minutes.
  • For less heat, use fewer chilies and less chili powder.
  • Leftovers keep 4 days in the fridge.