Chicken Karhai Recipe

Name: Chicken Karhai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Vegetable Oil; 1 Tablespoon Chopped Ginger; 5 whole Black Peppercorns; 4 whole Cloves; 1 whole Cinnamon Stick; 5 cloves Garlic, Sliced; 2 whole Jalapeno Or Serrano Peppers, Slit Down The Center; 1 pound Chicken, Cut Into Small Pieces; 1 can (14 Oz. Size) Diced Tomatoes, Or About 3 Large Ripe Tomatoes, Diced; 1 dash Salt To Taste; 1/4 cups Qasoori Methi Leaves (you Can Find This At Any Indian Grocery Store, But If You Can't It's Okay); 1/4 cups Fresh Cilantro, Chopped

Servings: persons

3 Tablespoons Vegetable Oil
1 Tablespoon Chopped Ginger
5 whole Black Peppercorns
4 whole Cloves
1 whole Cinnamon Stick
5 cloves Garlic, Sliced
2 whole Jalapeno Or Serrano Peppers, Slit Down The Center
1 pound Chicken, Cut Into Small Pieces
1 can (14 Oz. Size) Diced Tomatoes, Or About 3 Large Ripe Tomatoes, Diced
1 dash Salt To Taste
1/4 cups Qasoori Methi Leaves (you Can Find This At Any Indian Grocery Store, But If You Can't It's Okay)
1/4 cups Fresh Cilantro, Chopped

1
Heat the oil over medium heat and add the ginger, black peppercorns, cloves, and cinnamon stick and fry for a minute or so.
2
Add the garlic and peppers and stir fry for another minute or so.
3
It should be fragrant by now, but be careful so the garlic doesnt burn.
4
Throw in the chicken and cook uncovered, stirring occasionally, until no longer pink.
5
Add in the tomatoes, stir, cover and cook for about 10 minutes.
6
The tomatoes should start to break down at this point.
7
Add the salt.
8
When the chicken is just about done cooking (should only take about 15 minutes) take off the lid so some of the water can evaporate.
9
It should have some gravy but not too much.
10
Add qasoori methi leaves and cilantro.
11
Serve with hot naan or steamed rice.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tablespoons Vegetable Oil, 1 Tablespoon Chopped Ginger, 5 whole Black Peppercorns, 4 whole Cloves, and more.

Yes, Chicken Karhai falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Karhai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions