Chicken Karahi

  • Time
    30 mins
  • Servings
  • Nutrition
    350 Per Serving

Also known as Chicken Kadai, this popular Punjabi dish is a spicy stir fry of chicken, onions, peppers and tomatoes. The kadai is similar to a wok, but with steeper sides and it is usually cast iron. It is used for high heat cooking like shallow frying or stir frying. If you don’t have a kadai or wok, a simple sauté pan will work just fine. Unlike other curries, the sauce here is thick, so you want to make sure the pan is wide enough to cook off excessive juices.

Kitchen Tools

  • Kadai/Wok or Large Sauté Pan
  • Pan or Toaster Oven
  • Butter/Oil
  • Salt



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In a large pan over medium-high heat add 1 tablespoon of oil. Add ginger-garlic paste, green chili, onions and 1 teaspoon salt. Sauté for 4-5 minutes until onions begin to brown.

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Add the green peppers and stir in the cumin, coriander, turmeric and garam masala powders. Cook for 1 minute till the spices begin to bloom and become fragrant.

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Add in the chicken and stir well to incorporate with all the spices, onions, and pepeprs. Cook the chicken, stirring frequently, for 3-4 minutes until all sides of the meat look opaque.

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Stir in all of the tomatoes and another ½ teaspoon of salt. Cook uncovered for 3-4 minutes until tomatoes break down and sauce begins to form. You can add ¼ cup of water if you prefer the dish a little more “saucy.”

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Cover the pan and lower the heat to a simmer. SImmer the chicken in the sauce for an additional 14 minutes or until the pieces are fork tender. Stir once or twice in betwee. While chicken finishes cooking, warm the flatbread in a pan with a few drops of oil on each side, or toast in a toaster oven.

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Remove chicken from heat and stir in the dried fenugreek. Serve Chicken Karahi with hot bread and enjoy!

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