One-Pan Chicken Karahi
A vibrant one‑pan chicken karahi that bursts with aromatic spices and creamy richness. Tender chicken cubes mingle with tomatoes, garam masala, and a hint of Kashmiri chilli for a balanced, savory flavor—perfect for a quick weeknight dinner that feels restaurant‑grade.
Maker: Stewart Miller-White
From: Instagram(view original)
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Ingredients
- 1 tbsp vegetable oil
- 1 tbsp ghee
- 1 cinnamon stick
- 2 bay leaf
- 10 black peppercorn
- 3 boneless chicken thighs
- a pinch salt
- a pinch black pepper
- 2 tsp garlic and ginger paste
- 3 tomato
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp Kashmiri chilli powder
- 3 Birdseye chilli
- 1 tbsp yoghurt
- 2 tsp garam masala
- 1 tbsp fresh coriander
- 1/2 tsp fenugreek powder
- a thumb size piece ginger
- a drizzle double cream
- a few red chilli
- a handful coriander
- a dollop mango chutney
- a few naan bread
Instructions
- 1Heat the vegetable oil and ghee together in a large skillet or karahi over medium‑low heat.
- 2Add the cinnamon stick, bay leaves, and black peppercorns; stir for about 1 minute until fragrant.
- 3Add the cubed chicken, season with a pinch of salt and black pepper, and stir in the garlic‑ginger paste. Cook, stirring occasionally, for 4–5 minutes until the chicken begins to brown.
- 4Add the halved tomatoes, cover the pan with a lid, and simmer for 5 minutes until the tomatoes soften and start to break down.
- 5Stir in ground cumin, ground coriander, turmeric, Kashmiri chilli powder, and the sliced Birdseye chillies. Cook for 2 minutes to toast the spices.
- 6Remove the softened tomato skins (if desired) and mix in the yoghurt, ensuring it does not curdle. Stir well.
- 7Add garam masala, cover, and let the mixture simmer gently for 10 minutes, allowing the flavors to meld.
- 8Stir in the sliced ginger, chopped fresh coriander, and fenugreek powder. Continue to simmer, uncovered, until the sauce reaches your preferred consistency (about 3–5 minutes).
- 9Taste and adjust seasoning with additional salt or pepper if needed.
- 10Finish the dish by drizzling a little double cream over the top, adding sliced red chillies, and sprinkling extra chopped coriander.
- 11Serve the karahi hot, accompanied by a dollop of mango chutney and a few pieces of warm naan bread.
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Frequently asked questions
- How long does it take to make One-Pan Chicken Karahi?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this One-Pan Chicken Karahi recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this One-Pan Chicken Karahi recipe come from?
- It was shared by Stewart Miller-White on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.