Chicken Karahi

Chicken Karahi

Foodiechief's version of the famous Indian restaurant dish. The Chicken Karahi was a staple of Foodiechief's restaurant, the Bombay Palace in Batley, West Yorkshire.
This Chicken Karahi is rich with deep and bold flavours, and using chicken thighs gives it a succulent, juicy taste.
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine Indian
Servings 5


  • 1 kg chicken thighs, cut into cubes
  • 2 medium onions, diced
  • 1 inch ginger piece, peeled and diced (alternatively use 2tsp ginger paste)
  • 4 cloves garlic, diced
  • ½ tsp green chilli, minced
  • 4 tbsp sunflower oil
  • ½ tsp cumin seeds
  • 1 tbsp coriander powder
  • ½ tbsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 2 tbsp Foodiechief's Kashmiri chilli paste or 1 tsp Kashmiri chilli powder
  • 300 g tinned plum tomatoes, pureed
  • 1 tbsp yogurt
  • salt to taste
  • 1 inch ginger, peeled and cut into matchsticks (julienne)
  • coriander leaves, chopped
  • 3 chillis (optional; lightly fried for garnish)
  • onion, lightly fried
  • ½ tsp black pepper powder (optional)


Click on the youtube chapter timestamps below for video content of each stage.

  • Stage 1: Dry fry cumin seeds.
  • Stage 2: Add oil followed by onions and ½tsp kasuri methi, saute.
  • Stage 3: Add the minced ginger and garlic, saute until they become fragrant.
  • Stage 4: Add the cubed chicken thighs followed by the turmeric powder, green chillies and salt. Mix in thoroughly an cook on high heat.
  • Stage 5: Cover and continue to cook on high heat, stiring occasionally.
  • Stage 6: After cooking with the cover for 5 minutes remove the cover to burn off the excess liquid which has released from the chicken.
  • Stage 7: Add Kashmiri chilli paste and mix thoroughly.
  • Stage 8: Add coriander, cumin and black pepper powder.
  • Stage 9: Add pureed tomatoes and turn the heat down to medium-high and cover. After a few mins taste for salt.
  • Stage 10: Add yogurt.
  • Stage 11: Add the remaining kasuri methi.
  • Stage 12: Garnish with coriander leaves.
  • Stage 13: Garnish with green chillies, onions and julienned ginger.


Keyword butterchicken, Chickenkarahi, indianfood, Karahi

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