Desi Chicken Karahi
Desi chicken karahi is a bold, fiery curry rooted in traditional South Asian cooking. Made with fresh spices and a rich tomato base.
- Prep time
- 10 min
- Cook time
- 2 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 650 g Chicken (desi murgh)
- 100 ml Oil
- 1 tbsp Garlic Paste
- 2 Green Chillies
- 2 Onions
- 3 Tomatoes
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Black Pepper
- 1 tsp Cumin Powder
- 1/2 Turmeric Powder
- 500 ml Water
- 100 g Yoghurt
- 100 g Butter
- 2 Bullet Chillies
- 1 handful Coriander
- 1 tbsp Dried Fenugreek
Instructions
- 1
Add the oil to a pan and heat it up on medium flame until hot.
- 2
Add the onions and cook for 5–6 minutes, stirring occasionally, until they turn golden brown.
- 3
Add the garlic paste and green chillies and sauté for 1 minute to release their aroma.
- 4
Add the chicken and cook for 6–8 minutes until it is browned on all sides.
- 5
Cut the tomatoes in half and place them face down in the pan. Cover with a lid and cook on low heat for 6-8 minutes.
- 6
Carefully remove the skins from the tomatoes and continue cooking for 4–5 minutes until the Tomatoes break down and blend into the mixture.
- 7
Add the spices and cook for 3–4 minutes, stirring constantly to coat everything in the spices.
- 8
Add the water, then cover the pan with a lid and cook on low heat for 2 hours, stirring occasionally.
- 9
If the chicken is not fully cooked or the curry has dried out, add more Water as needed and continue cooking.
- 10
Once the chicken is tender and cooked through, add the Yoghurt and cook for 4–5 minutes, stirring well.
- 11
Add the butter and cook for another 2–3 minutes until it melts and blends into the curry.
- 12
Finally, add the bullet chillies, coriander, and dried fenugreek. Mix everything thoroughly and serve hot.