For a richer flavor, marinate the chicken with ginger paste and salt for at least 30 minutes before cooking. If you don't have fresh tomatoes, you can use 1/4 cup of canned diced tomatoes, but fresh is recommended for the best flavor. Adjust the amount of serrano peppers to control the spiciness. Remove the seeds for a milder flavor. Serve hot with naan, roti, or rice. Garnish with fresh cilantro leaves for added freshness.
Chicken Karhaai
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS23
Experience the vibrant flavors of Chicken Karhaai, a beloved dish celebrated for its simplicity and bold taste. This recipe transforms humble ingredients into a culinary delight, perfect for a weeknight dinner or a special gathering. Adjust the spice to your liking and savor the authentic taste of this classic preparation.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol227 mg
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Fiber0 g
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Protein57 g
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Saturated Fat15 g
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Sodium407 mg
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Sugar0 g
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Fat55 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Heat the vegetable oil in a large, heavy-bottomed pan or karahi over medium-high heat. (2 minutes)
02
Step
8 mins
Add the chicken pieces and lightly brown them on all sides, ensuring each piece gets a touch of golden color. This step enhances the flavor of the dish. (8-10 minutes)
03
Step
2 mins
Reduce the heat to low. Stir in the diced tomato, ginger paste, minced serrano peppers, crushed black peppercorns, and salt. Mix well to coat the chicken evenly with the aromatic spices. (2 minutes)
04
Step
15 mins
Cover the pan tightly and let it simmer gently, allowing the chicken to cook in its own juices and the flavors to meld together beautifully. (15 minutes)
05
Step
15 mins
Pour in the water, turn the chicken pieces over to ensure even cooking, and cover the pan again. Continue cooking until the chicken is fully cooked and tender, adding additional water as needed to prevent sticking. (15-20 minutes)
06
Step
5 mins
Once the chicken is cooked through, increase the heat slightly and cook uncovered for a few minutes, stirring occasionally, to reduce the sauce and intensify the flavors. Adjust salt to taste. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Shaina Reinger
Jun 28, 2025I've made Chicken Karhaai before, but this recipe is by far the best. The key is in the freshly crushed peppercorns.
Magdalen Wilderman
May 20, 2025Great recipe! Next time, I'll try using boneless, skinless chicken thighs for a quicker cooking time.
Jayden Jerde
Apr 28, 2025This recipe is so easy to follow, and the result is amazing! My family loved it.
April Swift
Apr 11, 2025I added a touch of garam masala at the end for an extra layer of flavor, and it was delicious!