Juicy tender chicken thighs in a thick delicious gravy made from onion, tomatoes, and a blend of Pakistani spices.
Course Main Course
Keyword chicken karai
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Author Muna Kenny
3skinless and boneless chicken thighs cut into cubes
1large onion finely chopped
2medium size tomatoes chopped
1 ½teaspoongarlic paste
1 ½inchginger grated
2green chilis cut in halves
1 ½teaspoongaram masala powder
Salt to taste
½teaspoonred chili flakes
1 ½teaspooncumin powder
5tablespoonGheeyou can use oil
3tablespoonchopped coriander leaves
* julienne around 1 tablespoon of ginger to garnish.optional
In a hot pan, add the ghee and when hot add the onion and sauté until light brown.
Add the ginger and garlic paste and sauté for one minute on medium heat. Careful not to burn it.
Add the chicken to the pan and sauté on medium high for 4 minutes.
Add the chopped tomatoes and sauté for 3 minutes.
Add the spices and the green chili and cook for few seconds on medium heat.
Add the boiling water and cook on medium low for 30 minutes. Cook until the chicken is tender.
You can now add the salt and adjust to your liking.
Add the coriander leaves, cover and cook for 10 minutes on medium-low.
Serve hot with Paratha or plain white rice.
If the tomatoes are too ripe, remove the seeds and then use them in the recipe.
Use yellow onion if the purple onion is not available.
You may notice that some chicken karahi recipes are red due to red chili powder and paprika powder, which you can add, but I don’t think it’s necessary for this recipe.
Cherry tomatoes are ok to use.
For my readers in Africa. Some parts of Africa use hard chicken (old chicken) in cooking; if you want to make this dish, you will need more water than the amount mentioned in my recipe card.
Although the authentic source of fat to cook chicken karahi is ghee, and it’s good for you, but you can replace it with your choice of flavorless oil.
Adding the shredded ginger at the end of cooking adds a lot of flavors, but if you don’t want to chew it while eating, then cut the ginger into medium size, add it to the dish and allow it to release the flavor for at least 15 minutes, and then remove it before serving.
If you are using chicken with bones (which by the way will add more flavor) the cooking time will be a little longer.
This post was originally posted in October 2018 and is now updated with more details.