Quick Chicken Karahi
Quick Chicken Karahi
Ingredients
- 1/4 cup vegetable oil
- 2 pounds bone-in, skin-on chicken pieces, cut into 1 1/2-inch pieces
- 1 yellow onion, medium, thinly sliced
- 1 teaspoon cumin seeds
- 2 tablespoons ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder, or to taste
- 1 teaspoon coriander powder
- 2 tomatoes, medium, thinly sliced
- 2 green chilies, slit lengthwise
- 1/2 cup plain yogurt
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 tablespoon fresh ginger, julienned, for garnish
- 1 teaspoon salt, or to taste
Instructions
- 1
Heat the vegetable oil in a large karahi or heavy-bottomed pan over medium-high heat until shimmering.
⏱️ 2 min
- 2
Add the chicken pieces to the hot oil. Cook, stirring occasionally with tongs or a wooden spatula, until the chicken is light brown and golden on most sides, about 7-8 minutes.
⏱️ 8 min
- 3
Remove the browned chicken pieces from the pan with a slotted spoon, leaving the oil behind. Set the chicken aside.
⏱️ 1 min
- 4
Add the thinly sliced onions to the same oil in the pan. Sauté the onions, stirring frequently, until they soften and become translucent, about 5-7 minutes.
⏱️ 7 min
- 5
Add the cumin seeds to the sautéed onions and stir for 30 seconds until fragrant.
⏱️ 1 min
- 6
Return the browned chicken pieces to the pan with the onions and cumin. Stir well to combine.
⏱️ 1 min
- 7
Add the ginger-garlic paste to the chicken and onion mixture. Stir thoroughly to coat the chicken and cook for 1 minute until fragrant.
⏱️ 1 min
- 8
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well until the chicken is evenly coated with the spices.
⏱️ 1 min
- 9
Add the sliced tomatoes and green chilies to the pan. Stir to incorporate them into the dish.
⏱️ 1 min
- 10
Cover the pan with a lid and reduce the heat to medium-low. Let it cook for 10 minutes, allowing the tomatoes to break down and release their juices, and the chicken to cook through.
⏱️ 10 min
- 11
While the chicken is cooking, in a small bowl, take the plain yogurt. Scoop about 2 tablespoons of the hot oil/gravy from the cooking chicken into the yogurt and mix well to temper it. This prevents the yogurt from curdling when added to the hot pan.
⏱️ 1 min
- 12
Remove the lid from the pan. The chicken should have a rich, reddish-brown gravy. Pour the tempered yogurt mixture over the chicken in the pan.
⏱️ 1 min
- 13
Stir the yogurt into the chicken, ensuring it's well combined and creating a creamy sauce. Bring it to a gentle simmer.
⏱️ 1 min
- 14
Cover the pan again with the lid and allow it to simmer for another 2-3 minutes to allow the flavors to meld.
⏱️ 3 min
- 15
Remove the lid. Taste and adjust salt if necessary. Garnish generously with freshly chopped cilantro and julienned ginger before serving hot with naan or rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Chicken Karahi
- 1/4 cup vegetable oil
- 2 pounds bone-in, skin-on chicken pieces, cut into 1 1/2-inch pieces
- 1 yellow onion, medium, thinly sliced
- 1 teaspoon cumin seeds
- 2 tablespoons ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder, or to taste
- 1 teaspoon coriander powder
- 2 tomatoes, medium, thinly sliced
- 2 green chilies, slit lengthwise
- 1/2 cup plain yogurt
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 tablespoon fresh ginger, julienned, for garnish
- 1 teaspoon salt, or to taste
Instructions
- 1
Heat the vegetable oil in a large karahi or heavy-bottomed pan over medium-high heat until shimmering.
⏱️ 2 min - 2
Add the chicken pieces to the hot oil. Cook, stirring occasionally with tongs or a wooden spatula, until the chicken is light brown and golden on most sides, about 7-8 minutes.
⏱️ 8 min - 3
Remove the browned chicken pieces from the pan with a slotted spoon, leaving the oil behind. Set the chicken aside.
⏱️ 1 min - 4
Add the thinly sliced onions to the same oil in the pan. Sauté the onions, stirring frequently, until they soften and become translucent, about 5-7 minutes.
⏱️ 7 min - 5
Add the cumin seeds to the sautéed onions and stir for 30 seconds until fragrant.
⏱️ 1 min - 6
Return the browned chicken pieces to the pan with the onions and cumin. Stir well to combine.
⏱️ 1 min - 7
Add the ginger-garlic paste to the chicken and onion mixture. Stir thoroughly to coat the chicken and cook for 1 minute until fragrant.
⏱️ 1 min - 8
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well until the chicken is evenly coated with the spices.
⏱️ 1 min - 9
Add the sliced tomatoes and green chilies to the pan. Stir to incorporate them into the dish.
⏱️ 1 min - 10
Cover the pan with a lid and reduce the heat to medium-low. Let it cook for 10 minutes, allowing the tomatoes to break down and release their juices, and the chicken to cook through.
⏱️ 10 min - 11
While the chicken is cooking, in a small bowl, take the plain yogurt. Scoop about 2 tablespoons of the hot oil/gravy from the cooking chicken into the yogurt and mix well to temper it. This prevents the yogurt from curdling when added to the hot pan.
⏱️ 1 min - 12
Remove the lid from the pan. The chicken should have a rich, reddish-brown gravy. Pour the tempered yogurt mixture over the chicken in the pan.
⏱️ 1 min - 13
Stir the yogurt into the chicken, ensuring it's well combined and creating a creamy sauce. Bring it to a gentle simmer.
⏱️ 1 min - 14
Cover the pan again with the lid and allow it to simmer for another 2-3 minutes to allow the flavors to meld.
⏱️ 3 min - 15
Remove the lid. Taste and adjust salt if necessary. Garnish generously with freshly chopped cilantro and julienned ginger before serving hot with naan or rice.
⏱️ 1 min