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Karahi chicken in bowl

Karahi Chicken

Karahi chicken is a vibrant and pleasing curry from the subcontinent that you will love. Made with a few readily available ingredients like tomatoes, ginger, and green chillies, it is simple enough to make on a weekday. Serve with thick bread like naan or white rice and a raita for a totally delicious meal!
Course Dinner
Cuisine Indian
Keyword chicken kadai, indian chicken curry, karahi chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 313.4kcal


  • A wok or karahi


  • 5 tablespoon cooking oil
  • 3 tablespoon ginger paste
  • 4 medium-sized boneless chicken breasts cut into bite-sized pieces
  • 6 medium sized ripe tomatoes chopped
  • 4-5 Indian or Thai green chillies
  • ½ teaspoon garam masala powder
  • ½ teaspoon sugar
  • salt to taste
  • 1 tablespoon ginger juliennes
  • 2-3 springs fresh cilantro or dried herbs of your choice optional


  • Heat the cooking oil in a medium-sized karahi or wok and add the ginger paste. Fry for 2 minutes.
  • Add the chicken and fry on high heat until it turns white. There is no need to brown it.
  • Add the tomatoes, green chillies, garam masala, sugar, and salt. Lower the heat to medium and cook uncovered for 25-30 minutes. 
  • When the chicken becomes tender and the liquid has dried, garnish with ginger juliennes and cilantro, if using. 


  1. Choose good quality ripe tomatoes for this recipe. This is what will make or break the curry.
  2. There is no need to add water at any stage of the cooking.
  3. Make your own ginger paste by blending peeled and chopped ginger root in a blender with a few tablespoons of water. Refrigerate the extra in a sealed glass jar for later use.
  4. You can use bone-in chicken for this recipe too. It will take longer to cook, however. 


Serving: 1cup | Calories: 313.4kcal | Carbohydrates: 9.2g | Protein: 24.6g | Fat: 20.6g | Saturated Fat: 1.8g | Polyunsaturated Fat: 16.8g | Cholesterol: 65mg | Sodium: 344.4mg | Fiber: 2g | Sugar: 0.5g