Chicken Karahi

Name: Chicken Karahi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tbsp Vegetable Oil; 1½ lb Chicken Thigh; 1 tsp Salt; 4 cloves Garlic; 5 tbsp Ginger; 5 Tomatoes; 2 tsp Ground Coriander; 1 tsp Cumin; ½ tsp Black Pepper; 2 Fresh Chilis; ½ tsp Garam Masala; 4 Naan Bread; ½ oz Cilantro

By Eatpace

Chicken Karahi is a Pakistani curry of chicken simmered with tomatoes, ginger, garlic, and green chilies. Boneless thighs cook quickly, and store-bought naan makes a convenient accompaniment.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 570; kcal per serving
Protein: 43g; per serving

Plan this dinner Jump to recipe

Chicken karahi in a thick tomato sauce with green chilies, ginger, and cilantro, served with naan.

40 min

Method

7 steps 10 min prep · 30 min cook

Cook

Step 1. Heat Vegetable Oil in a large karahi or deep skillet over medium-high heat. Add Chicken Thigh and half the Salt; cook, stirring occasionally, until lightly browned, about 5 minutes.
Step 2. Add Garlic and the minced half of the Ginger. Stir over medium heat until fragrant, about 1 minute.
Step 3. Add Tomato, Ground Coriander, Cumin, Black Pepper, and the rest of the Salt. Cover and simmer over medium-low heat until the tomatoes soften and release their juices, about 10 minutes.
Step 4. Uncover and add Fresh Chili. Cook over medium-high heat, stirring and breaking down the tomatoes, until the sauce is thick and the chicken has no pink inside, about 10 minutes.
Step 5. Stir in Garam Masala and the matchstick-cut rest of the Ginger. Cook over medium heat until fragrant, about 1 minute, then take off the heat.
Step 6. Meanwhile, warm Naan Bread in a dry skillet over medium heat, turning, until soft and lightly toasted, about 2 minutes per batch.

Finish & serve

Step 7. Scatter Cilantro over the chicken and serve with the warm naan.

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Tips

Good to know

Chicken is safely cooked when its thickest pieces reach 165°F on an instant-read thermometer.

Swap it

Use a mild green chili instead of serrano if you prefer less heat.

Leftovers

Refrigerate the curry for up to 3 days and reheat until steaming; warm the naan separately.

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