This flavorful karahi chicken uses fresh spices, tomatoes and slow cooked. The chicken is coated with the spices and tomato and makes for a very flavorful unique curry. I am so happy to be sharing my recipe for the best karahi chicken.
Everyone loves a restaurant style curry, but homemade is something special, healthier and more flavorful. Karahi chicken is one of my go to dishes to order when I’m at an Indian restaurant. It’s even special if you raid that spice cabinet and make everything from scratch.
When you eat out at an Indian restaurant, chances are that they’ll have Kadai/Karahi Chicken on the menu. It’s a popular north Indian dish that’s made with a few freshly ground whole spices and is known for it’s incredible flavor. It’s a simple, spicy dish and is traditionally made in a cast iron wok, but you can use a dutch oven or large saute pan instead.
Kadai (or Karahi) just means “wok” – therefore, Kadai Chicken translates to Wok Chicken. It’s not the most creative name… but it is pretty straight forward. If I could rename the dish, I’d call it “tasty chicken smothered in a thick, spicy tomato sauce made with freshly ground spices” or something slightly shorter than that.
This spicy karahi chicken curry is chock full of spices, from fiery cayenne pepper to flavorful garam masala. It’s a long list of ingredients, but don’t be fooled. This, like many curries, is surprisingly simple to pull together with minimal prep work to boot. All you need is a well stocked spice rack to bring the bold flavor to life. Serve over rice, and don’t forget the naan bread. It’s perfect for mopping up the spicy sauce.
Serve this up with mountain of rice, some paratha and yogurt. You have a feast that’ll beat anything on that take-out menu!
- For Chicken(marinate it for few min)
- ½ kg bone in chicken , cut into pieces
- 2 tsp oil
- 1 tsp red chili powder
- 1 tbsp dried meethi leaves
- ¼ teaspoon black pepper powder
- 2 tsp ginger garlic paste
- Salt to taste.
- 1 tbsp coriander seed (dhanya)
- 1 tsp cumin seeds (sabut zeera)
- 5 red button chillies ( gol lal mirch)
- 4-5 inch piece kashmiri red chilli
- ¼ teaspoon dry fenugreek leaves (kasuri meethi)
- 2 tsp oil + 1 tbsp butter
- 1 onion, finely chopped
- 2 cups fresh tomato puree
- ⅓ tsp turmeric powder
- ¼ teaspoon black pepper powder
- ½ teaspoon red chilli
- salt to taste
- 1 bell pepper - diced
- 1 teaspoon (garam masala)
- 1 tablespoon butter (optional)
- 1½ piece ginger , thickly grated
- 2 medium chillies
- 1 lemon sliced in wedges
- Dry roast whole spices (coriander, cumin, red button chilli, kashmiri chilli, dry fenugreek leaves) and grind into a coarse powder. Set aside.
- Heat oil plus butter in a cast iron kadahi or non stick large pan. Add the onion and fry for few minutes with little salt. Add the marinated chicken Fry for 5 minutes until color changes.
- Now pour in tomato puree and salt.Add ½ of the spice powder, turmeric powder, red chili powder and salt. Cook for 3-5 minutes until oil separates. Do not use a lid, cook uncovered.
- Cover and cook for 15 minutes or until the chicken is almost cooked. Add the bell pepper/ capiscum and cook for couple of minutes.
- Add 1 tablespoon butter (if using) and ginger. Add the remaining spice mix, garam masala, pepper powder. Mix well. Remove seeds of chilies and cut each into 3-4 length-wise slices. Let it simmer for few more minutes and dry up. You can have more gravy or dry it up, it's up to you.
- Turn off the heat and serve with tandoori nan or chappati and lemon wedges.
If you make this Kadai/Karahi Chicken Curry, do tag me on social media at #foodfashionparty. I’d love to see it.
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Looks so delicious and I love those flatbreads too.
Hi! We marinate the chicken in what ingredients?