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Classic chicken karahi in a black karahi, finished with ginger, green chilli and coriander in a home kitchen
Chicken karahi in the pan – thick tomato masala with the oil just separating, finished with ginger matchsticks, green chilli and coriander.

Classic Chicken Karahi

The one the mix was built for. Chicken cooked hard and fast until the tomatoes collapse into a thick masala and the oil separates around the edge.

Prep
15 mins
Cook
40 mins
Total
55 mins
Serves
4
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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

  1. Avoid thisDo not crowd the pan
  2. Watch forWait for oil separation
  3. Avoid thisTaste before adding more

Ingredients

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Method

10 steps

  1. Heat the oil in a wide karahi or frying pan over high heat.

  2. Add the chicken and fry for 6–8 minutes until lightly golden.

    Avoid crowding the pan.

    Boneless chicken pieces browning with generous space between them in a wide home kitchen pan

  3. Add the onion and cook for another 5 minutes until softened.

  4. Stir in the ginger and garlic paste and cook for 45 seconds.

  5. Add the tomatoes and 2½ teaspoons AL Mix.

    Stir well, then reduce the heat to medium.

  6. Cover and cook for 12 minutes, allowing the tomatoes to collapse and release their liquid.

  7. Remove the lid and cook over medium-high heat for 10–15 minutes.

    Stir frequently until the tomatoes form a thick masala and the oil begins separating around the edges.

    Thick chicken karahi masala with small beads of oil visibly separating around the edge of the pan

  8. Add the green chillies, black pepper and fenugreek.

    Cook for another 2 minutes.

  9. Taste before adding extra AL Mix or salt.

    Finish with coriander, sliced ginger and lemon.

  10. Serve with naan, chapati or cumin rice.

If it does not come out right

The faults this dish actually has. Open one for the fix.

Why is my karahi watery?

A karahi is watery because it was simmered instead of reduced – a karahi is cooked uncovered over high heat so the tomato water boils off in ten to fifteen minutes and the oil splits out, so a lid, added water, or tinned tomatoes used with their juice will each leave it thin.

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Why does my curry taste raw?

A curry tastes raw because the ground spices met liquid before they met hot fat – powdered spices need 60 to 90 seconds in oil hot enough to shimmer, or eight to ten minutes of bhunai once the onions and tomatoes are in, before the dusty, unfinished note cooks off and the oil separates from the masala.

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How long do you fry onions for a curry base?

Fry sliced onions for 20 to 25 minutes over medium heat for a standard Punjabi curry base, until they are deep golden and collapsed – seven minutes gives a pale, sweet base, and 35 to 45 minutes on low gives the dark, jammy base used for a bhuna or a restaurant-style gravy.

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Authentic Lahori All Purpose Mix pouch

Make it with the Authentic Lahori mix

One blend for karahi, curries, marinades, chips and everyday cooking.

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