One-Pan Chicken Karahi
A fragrant, one‑pan Indian chicken karahi packed with tomatoes, yogurt, and a blend of warm spices. The dish finishes with a silky cream‑y glaze and fresh cilantro, perfect for serving with warm naan.
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 chicken thigh
- 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
- 1 ginger
- a drizzle double cream
- red chilli
- coriander
- a dollop mango chutney
- naan bread
Instructions
- 1Heat the vegetable oil and ghee together in a large, heavy‑bottomed pan over medium‑low heat.
- 2When the fats are shimmering, add the cinnamon stick, bay leaves, and black peppercorns; stir for about 1 minute until fragrant.
- 3Add the cubed chicken, season with the 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 on all sides.
- 4Toss in the halved tomato pieces, cover the pan with a lid, and let them steam for 5 minutes, or until they soften enough to break apart with a fork.
- 5Uncover, stir in the ground cumin, ground coriander, turmeric, Kashmiri chilli powder, and sliced birdseye chillies; cook for 2 minutes to toast the spices.
- 6Remove the softened tomato skins (if desired) and stir in the yoghurt, mixing well to create a smooth sauce.
- 7Sprinkle the garam masala over the mixture, cover again, and let the karahi simmer gently for 10 minutes, allowing the flavors to meld.
- 8Add the sliced ginger, chopped fresh coriander, and fenugreek powder; stir and continue to simmer until the sauce reaches your preferred thickness (about 3–4 minutes).
- 9Taste and adjust seasoning with additional salt or pepper if needed.
- 10Turn off the heat and garnish with a drizzle of double cream, sliced red chillies, extra chopped coriander, and a dollop of mango chutney.
- 11Serve immediately with warm naan bread on the side.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make One-Pan Chicken Karahi?
- About 45 minutes in total: 15 minutes of prep and 30 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.