Karahi Recipe

Prepare spices

Heat a small dry skillet over medium heat. Add coriander seeds (2 tbs) and cumin seeds (1 tsp) and toast, stirring, for 1–2 minutes until aromatic and slightly darker. Remove, let cool, then crush coarsely using a mortar and pestle or spice grinder. Set aside.

Prep ingredients

Chop tomatoes (6 pcs) and slice the onion (1 pcs). Slit the green chilies (4 pcs). Measure out garlic and ginger paste (2 tbs each) and the powdered spices so they are ready to add.

Brown the chicken

Heat a heavy, wide-bottomed karahi or large skillet over medium-high heat. Add vegetable oil (6 tbs) and ghee (2 tbs). When the fat is hot but not smoking, add the chicken pieces (1500 g) in a single layer (you may do this in batches to avoid crowding). Sear 4–6 minutes per side until golden-brown; you do not need to cook through. Remove any excess fat if the pan becomes too oily, leaving a thin coat to carry flavor.

Sauté aromatics

Return all seared chicken to the pan. Reduce heat to medium. Add sliced onion and cook 3–4 minutes until softened and translucent. Add garlic paste and ginger paste (2 tbs each) and cook, stirring, for 1–2 minutes until the raw smell dissipates.

Cook tomatoes and spices

Add chopped tomatoes to the pan with red chili powder (2 tsp), turmeric (1 tsp), and salt (2 tsp). Stir to combine and increase heat to medium-high. Cook, stirring occasionally, until the tomatoes break down and release oil — about 8–12 minutes. If the mixture sticks, add 50–100 ml water to deglaze.

Incorporate toasted spices and simmer

Stir in the crushed coriander and toasted cumin seeds prepared earlier. Add slit green chilies (4 pcs). Pour in water or chicken stock (200 ml) to create a saucy consistency. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 20–25 minutes, stirring occasionally, until the chicken is fully cooked and tender and the sauce has thickened. Adjust salt and spice level to taste.

Finish the karahi

Increase heat briefly to medium-high to reduce any excess liquid and concentrate flavors if needed. Sprinkle garam masala (1 tsp) and crushed kasuri methi (1 tsp) over the curry. Stir in a small knob of butter (optional) for shine and richness. Cook 1–2 minutes more until fragrant.

Just before serving, remove from heat and stir in lemon juice (2 tbs). Transfer the karahi to a warmed serving dish.

Scatter chopped cilantro (1 cup) and julienned ginger (2 tbs) over the top as garnish. Serve hot with naan, roti, or plain rice. Offer additional lemon wedges and sliced green chilies at the table.