Chicken Karahi


  • Chicken – 1 kg
  • Tamater (Tomatoes) paste – 4 large
  • Dahi (Yogurt) – 1 cup
  • Pissi laal mirchen (Red chilli powder) – 1.5 tsp
  • Namak (Salt) – 1.25 tsp
  • Haldi (Turmeric powder) – 1/4 tsp
  • Pissi kali mirchain (Black pepper powder) – 1 tsp
  • Zeera (Cumin seeds) – 1 tbs [roasted and crushed]
  • Sabit dhaniya (Whole coriander) – 1.25 tbs [roasted and crushed]
  • Garm masala (Whole spices powder) – 1/2 tsp
  • Lehsan (Garlic) paste – 1 tsp
  • Adrak (Ginger) paste – 1 tsp
  • Sabz Dhaniya (Fresh coriander) – for garnish
  • Sabz mirchen (Green chillies) – for garnish
  • Adrak (Ginger) – for garnish
  • Oil – 3/4 cup


Step 1: Roast Sabit dhaniya (Whole coriander) and Zeera (Cumin seeds). After that, coarsely crush in mortar and pestle and set aside.

Step 2: Add Oil to a pan and fry Chicken at medium to high flame till golden.

Step 3: Add Tamater (Tomatoes) paste, Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Lehsan (Garlic) paste, Adrak (Ginger) paste, and mix. Cover and cook for 10 seconds.

Step 4: Uncover the pan and cook on medium to high flame till masala is ready.

Step 5: Add Dahi (Yogurt), mix, cover, and cook on low flame till Chicken is tender. Cook on high flame till gravy of requirement is reached.

Step 6: Add bhuna kuta (roasted and crushed) Zeera (Cumin seeds) and dhaniya (Whole coriander), Garm masala (Whole spices powder), Sabz Dhaniya (Fresh coriander), Sabz mirchen (Green chillies), and Adrak (Ginger).


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