Among the numerous chicken recipes I cook for my family, this karahi chicken recipe is highly cherished. It may seem like an exaggeration to say I have hundreds of chicken recipes, but considering that my partner and I cook chicken three times a week, it's not far from the truth. This particular restaurant-style Kadai chicken recipe holds a special place in our hearts, and I feel it's about time I share it with you all.
Jump to:
- Karahi Chicken- Debjani's note
- Ingredients
- Substitutions and Variations
- Equipment
- Storage
- Check out our video for how to make authentic Karahi Chicken at home
- Top tip
- Frequently Asked Questions
- Recipe Card
- Related Recipes
- Some easy-to-cook chicken recipes
- Pairing
- Food safety
- Have you tried the restaurant-style Karahi Chicken recipe from debjanir rannaghar!
- Here's the street-style Karahi Chicken recipe pin for your Pinterest board!
Karahi Chicken- Debjani's note
When it comes to making the perfect karahi chicken, authenticity is key. Rest assured that the recipe I follow is as close as possible to the mouth-watering dishes we see on YouTube. But before we dive into the recipe, let's take a moment to appreciate the iconic dish that is karahi chicken.
This delicious curry is a staple in Pakistani and Indian cuisine and is loved for its rich and bold flavors. The dish gets its name from the karahi, a traditional cooking utensil used in South Asian cuisine. This wok-like pan is perfect for cooking the chicken and spices together, creating a dish that is bursting with flavor and aroma.
Ingredients
Although Karhai Chicken is a gravy-based, spicy chicken curry, the ingredients can vary slightly in India and Pakistan to cater to regional preferences. Some versions of the dish may include yogurt, cream, or coconut milk to give the curry a creamy texture. The use of different vegetables, such as bell peppers (or green chili), onions, and tomatoes also adds to the flavor and richness of the dish.
However, I use the common ingredients mostly used in a regular street-style Kadhai Chicken.
See the recipe card for quantities
Substitutions and Variations
When making Karahi Chicken, I usually use bone-in chicken pieces, such as thighs or drumsticks, as they add more flavor to the dish.
As for the spices, I prefer to make my own blend of Karahi Chicken Masala rather than buying Karahi Chicken Masala at the store. This allows me to adjust the spices to my taste and create a unique flavor profile.
When it comes to the heat level, I switch between using green chilis and green capsicums (which are basically just peppers) depending on how spicy I want it. The green chilis add a nice kick to the dish, while the green capsicums provide a milder flavor.
Equipment
What makes this dish so special is the name itself, which is derived from the type of utensil used to cook this delightful chicken curry. The kadhai or karhai, also known as a wok, is a deep, circular-shaped cooking vessel that is commonly used in South Asian cooking. The karhai or kadhai is made of either cast iron or stainless steel and is perfect for cooking this dish due to its ability to evenly distribute heat. This ensures that the chicken is cooked to perfection and the flavors are infused into the meat.
Storage
Before cooking the Kadhai Chicken, I prepare the spice blend in advance and incorporate it into the dish. As for storage, I keep the curry refrigerated for a maximum of one or two days, but no longer.
Check out our video for how to make authentic Karahi Chicken at home
Top tip
If you want to prepare street-style karahi chicken, the most crucial tip is to ensure you have a karhai or wok. This piece of equipment is essential for the cooking process. Additionally, it is recommended to use bone-in chicken rather than boneless chicken. This is because the recipe requires cooking for approximately 20-25 minutes on high heat, and bone-in chicken is better suited for this method. Lastly, for an authentic restaurant-style taste, consider creating your own spice blend when cooking karhai chicken at home.
Frequently Asked Questions
Karhai chicken is a popular and delicious dish that is enjoyed by many people all around the world. This dish is called karhai chicken because of the wok or karhai used in its preparation. The karhai is a unique cooking utensil that is widely used in the Indian subcontinent and is known for its distinctive shape and size.
the type of chicken you use. It is recommended that you use bone-in chicken for Karhai chicken as it requires a longer cooking time. This is because the bones help to retain moisture and prevent the meat from drying out during the cooking process. Additionally, using bone-in chicken also adds to the overall flavor of the dish.
One of the best things about cooking at home is that you have the freedom to experiment with different flavors and spices. To truly achieve that authentic restaurant-style taste, it is recommended that you make your own spice blend. This allows you to customize the flavor to your liking and adjust the spice level to suit your taste buds.
A Karhai or wok is essential for this dish as it allows for even cooking and prevents the ingredients from sticking to the bottom of the pan. Also, this dish is named after the utensil used in making this and hence, you have to use it, simply.
Recipe Card
Karahi Chicken | Restaurant-Style Kadai Chicken Recipe
Equipment
- 1 Karhai
- 1 Spatula
- 1 Chopping Board
- 2-3 Bowls
- 1 Knife
Ingredients
- 1 Kg Chicken curry cut
- 200 ml Plain Curd / Plain Yogurt
- 3 Onions cut into dice
- 1 Capsicum cut into cubes
- 7 Tomatoes 1 tablespoon Chopped Ginger
- 1 tablespoon Chopped Garlic
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic Paste
- 75 ml Vegetable Oil
- 2 teaspoon Salt or as per taste
- 1 teaspoon Red Chili Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Turmeric Powder
To make Spice Powder (coarse)
- 1 teaspoon Coriander Seed
- 1 teaspoon Cumin Seed
- 1 teaspoon Black pepper
- 5 Dry Red Chili
Instructions
To make the spice blend for Kadahi Chicken
- In a sturdy pan, place 1 teaspoon of coriander seeds, 1 teaspoon of cumin seeds, 1 teaspoon of black pepper, and 5 dried red chilies.
- Toast the mixture over low heat for 2 minutes.
- Stir continuously to avoid burning.
- Once done, allow the spices to cool down to room temperature before grinding them into a coarse powder.
To make Karhai Chicken
- In a Kadhai, heat 75ml of your preferred vegetable oil.
- Place 1 kilogram of curry-cut chicken into the pan and sauté over high heat for 2 minutes.
- While doing so, incorporate 2 teaspoons of salt, ensuring it is thoroughly mixed.
- At this point, the chicken will change color to light pink. Remember to stir constantly to prevent sticking.
- Next, add 7 or 8 whole, uncut tomatoes to the pan.
- I personally used 7 fully ripe tomatoes.
- Additionally, add 1 tablespoon of chopped ginger and 1 tablespoon of chopped garlic.
- After giving everything a thorough mix, cover the pan with a lid and cook on a medium flame for 5 minutes to allow the tomatoes to soften.
- Once the cooking time is complete, remove the lid.
- You will notice that approximately 40% of the tomatoes have released their skins.
- Use tongs to remove these skins one by one.
- Give everything another mix and cover with the lid before cooking for an additional 5 minutes.
- By this point, most of the tomatoes should have softened and their skins should be separated.
- Remove any remaining skins using a spatula to press and mash the tomatoes.
- Now, add 1 tablespoon of ginger paste and 1 tablespoon of garlic paste.
- Additionally, incorporate 2 teaspoons of Karahi Chicken Masala.
- Add 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, and 1 teaspoon of red chili powder.
- Combine the chicken with spices, and allow the mixture to cook for 5 minutes, ensuring that the spices are thoroughly incorporated and the moisture is reduced.
- Add chopped onion and chopped capsicum, giving the mixture a thorough stir.
- I used 3 Onions and 1 Capsicum. Cook for 3 minutes.
- Incorporate 200ml of plain yogurt, ensuring it is mixed in properly. Continue cooking for an additional 5 minutes on low heat, stirring occasionally.
- At this point, the chicken will begin to release oil from the edges.
- Adjust salt if needed.
- Add 1 teaspoon of Karahi Chicken Masala and mix well, unless you prefer a milder spice level.
- In some regions, green chili is used instead of capsicum or bell peppers.
- Avoid overcooking the karahi chicken; it should be fully cooked within 20- 25 minutes.
- The onion and capsicum should be cooked, but still retain some crunch.
- Once cooked, transfer the Kadahi Chicken to a serving bowl.
- Serve the Karai Chicken with your choice of Roti, Paratha, Naan, or any other preferred accompaniment.
Video
Notes
- I personally prepare the essential blend of spices required to create an authentic karahi chicken dish in the comfort of my own kitchen. Alternatively, one may opt for a pre-made spice mix available in stores.
Nutrition
Related Recipes
Looking for other recipes like this? Try these:
Some easy-to-cook chicken recipes
- Morshumi Sobji diye Murgir Jhol | Light Chicken Curry with Seasonal Vegetables - Winter Version
- Chicken 65 Recipe | Making Chennai-style Chicken 65 at home - step-by-step with video
- Easy Indian Chicken Curry Recipe for Beginners
- Marry Me Chicken
- Chicken Keema Pakoda | Chicken Mince Fritters
Pairing
These are my favorite dishes to serve with Kadai Chicken apart from rice or roti.
Food safety
- Cook chicken to at least 165 °F (74 °C).
- Don't use utensils that touch raw chicken on cooked food.
- Wash your hands after handling raw chicken.
- Don't leave food out too long.
- Never leave cooking food alone.
- Use oils with high smoking points.
- Ventilate when using gas stoves.
Have you tried the restaurant-style Karahi Chicken recipe from debjanir rannaghar!
Please inform me of your experience and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the street-style Karahi Chicken recipe pin for your Pinterest board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Z says
This is such a delicious recipe that you would make it over and over. It turned out very good! I’m excited to try more recipes from this website.
Debjani says
Thank you so much!