September 9, 2012

Karahi Chicken

For the chicken:
2.3lbs. chicken, cubed
1/2tbs. ginger paste
1/2tbs. garlic paste
1tsp. garam masala
1/2tsp. turmeric
For the masala:
2 onions
2 large cubed tomatoes
1/2tbs. ginger paste
1/2tbs. garlic paste
1 bell pepper
1tsp. cumin seeds
1 bay leaf
1tsp. garam masala
1/2tsp. ginger powder
1/2tsp. turmeric
1tsp. red chile powder
2tsp. coriander
sliced ginger & coriander leaves, to garnish

This recipe is definitely a weekend project because it takes a bit more finesse and time than, say, stir-fry.  It's worth the effort though, and the result is a tasty Indian dish that's something a little different than chicken curry and that only gets better with sitting in the fridge.  Good for when you need to impress a crowd-- or your grandparents on a visit.

Mix chicken with the marinade and set aside.
Slice one onion and cube the other.  Cut the bell pepper into medium-sized strips.  Using a thick-bottomed pot, heat a hefty drizzle of olive oil over medium heat and add the cumin and bay.  Once it starts sputtering add the onion slices, cook them until slightly soft, then add ginger and garlic paste.  Follow with the turmeric, red chile, coriander and garam masala.  Add the tomatoes and cook them until a sauce forms.
Add the marinated chicken to the pot and mix well, then cover and cook 20 minutes over medium-high heat.  Add the cubed onion and bell pepper strips and let cook another 10 minutes.  If the sauce or the chicken starts burning at any point, add a bit of chicken stock. 
Once done, garnish and serve with chutney and/or raita.


  1. Tried this tonight, it's amazing! Thank you for the wonderful recipe!

  2. You're very welcome, I'm so glad you enjoyed it! Happy for the feedback as well, thank you.