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Punjabi Chicken Karahi

Bold, spicy, and soul-satisfying — this one-pot chicken karahi is a Punjabi favourite that’s easy enough for beginners to master.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish (Desi)
Cuisine Punjabi
Servings 4 people
Calories 380 kcal

Ingredients
  

  • 700 grams chicken (bone-in or boneless, cut into pieces)
  • 4 medium tomatoes (finely chopped or blended)
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 4 green chillies (slit)
  • 1/2 cup oil
  • 1 tsp red chilli powder (adjust to taste)
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp salt (or to taste)
  • 1 tsp crushed black pepper
  • 1 tsp garam masala
  • Fresh coriander (chopped, for garnish)
  • Julienne ginger (for garnish)

Instructions
 

  • Heat the Oil: In a large karahi or wok, heat the oil over medium heat. Add cumin seeds and let them splutter for a few seconds.
  • Add Chicken: Toss in the chicken and sauté until it turns white and slightly golden, about 5–6 minutes.
  • Add Ginger & Garlic Paste: Stir in the ginger and garlic paste. Cook for 1–2 minutes until the raw smell disappears.
  • Tomatoes & Spices: Add the tomatoes, red chilli powder, turmeric, and salt. Mix well, cover, and cook on medium heat for 10–15 minutes or until the tomatoes are completely softened and oil begins to separate.
  • Green Chillies & Simmer: Add the green chillies and let the chicken cook uncovered for another 5–7 minutes until the masala thickens and clings to the chicken.
  • Final Touches: Sprinkle crushed black pepper and garam masala. Mix and simmer for 2–3 minutes.
  • Garnish & Serve: Garnish with julienned ginger and chopped coriander. Serve hot with naan or roti.

Notes

  • For the best flavour, use bone-in chicken — it adds richness to the gravy.
  • Want it creamier? Add a tablespoon of yoghurt or cream right at the end.
  • Don't skip the julienned ginger at the end — it adds that authentic dhaba-style finish.
 
Q: Can I use boneless chicken?
Yes! Boneless chicken cooks faster and is easier for beginners. Just reduce the cook time by 5–7 minutes.
Q: What if I don’t have a karahi (wok)?
A deep frying pan or wide saucepan works just fine.
Q: Can I make it less spicy?
Absolutely. Just reduce the chilli powder and skip the green chillies — the dish will still be full of flavour.
Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.