Chicken Karahi
Bone-in chicken cooked hard and fast in ghee with tomato as the only real base — no onion, no cream, no yogurt marinade — until the oil visibly separates and rises, the bhuna technique that gives real karahi its clinging sauce.
Meat
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 lbs bone-in chicken pieces
- 4 tbsp ghee
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 4 tomatoes, chopped
- 2-3 green chilies, slit
- 1 tsp red chili powder
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- Salt, to taste
- Julienned ginger and chopped cilantro, for garnish
Steps
- Heat the ghee in a karahi or wok over high heat and fry the cumin seeds until fragrant.
- Add the garlic and ginger, and fry for a minute.
- Add the chicken pieces and sear hard on high heat until browned on all sides.
- Add the tomatoes, green chilies, chili powder, turmeric, and salt, and cook uncovered on high heat, stirring frequently, until the tomatoes fully break down.
- Continue cooking until the oil visibly separates and rises to the surface, and the sauce thickly clings to the chicken.
- Garnish with julienned ginger and cilantro, and serve hot with naan or rice.