Karahi Chicken Recipe

Name: Karahi Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ghee; 3 garlic cloves Crushed; 1 chopped onion; 2 tablespoons Garam Masala; 1 teaspoon coriander seeds Ground; 1 teaspoon dried mint; 1 bay leaf; boneless chicken pound Diced; 1 cup chicken stock; 1 tablespoon fresh coriander Chopped; salt; naan bread /chapatis to serve

Servings: persons

2 tablespoons ghee
3 garlic cloves Crushed
1 chopped onion
2 tablespoons Garam Masala
1 teaspoon coriander seeds Ground
1 teaspoon dried mint
1 bay leaf
boneless chicken pound Diced
1 cup chicken stock
1 tablespoon fresh coriander Chopped
salt
naan bread /chapatis to serve

1
Heat the ghee in a karahi, wok or large heavy frying pan and add the garlic and onion. Stir for about 4 minutes until the onion is golden.
2
Stir in the garam masala, ground coriander, mint and bay leaf.
3
Add the chicken stock and cook over a high heat, stirring occasionally, for about 5 minutes.
4
Add the stock and simmer for 10 minutes, until the sauce has thickened and the chicken juices run clear.
5
Stir in the fresh coriander, salt to taste and serve immediately with naan bread or chapatis.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 tablespoons ghee, 3 garlic cloves Crushed, 1 chopped onion, 2 tablespoons Garam Masala, and more.

Yes, Karahi Chicken 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.

Karahi Chicken

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