Punjabi Chicken Karahi Recipe
Forget bland curries—Punjabi Chicken Karahi is bold, spicy, and unapologetically rich. This flavor-packed dish is all about sizzling tomatoes, fragrant spices, and juicy chicken. Cooked in a traditional karahi (wok), it comes together in under an hour—no slow cooking nonsense here. The ghee-laden gravy clings to tender chicken pieces, while fresh ginger and chilies bring the heat. Pair it with naan, and you’ve got a meal worth fighting over. If you love big, punchy flavors with zero compromise on spice, this one’s for you. Just be warned: your kitchen will smell incredible, and neighbors might invite themselves over.
Punjabi Chicken Karahi Recipe
A rich, tomato-based chicken dish cooked in a wok with ghee, fresh spices, and green chilies. Best enjoyed with naan or roti.
Ingredients
For the Chicken:
- 750 g bone-in chicken cut into medium pieces
- 3 tablespoons ghee or butter
- 1 teaspoon salt
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon black pepper
For the Gravy:
- 4 large tomatoes chopped or pureed
- 1 tablespoon ginger-garlic paste
- 2 green chilies sliced lengthwise
- 1 teaspoon coriander powder
- ½ teaspoon cumin seeds
- ½ teaspoon kasuri methi dried fenugreek leaves
For Garnish:
- 1- inch ginger julienned
- 2 tablespoons fresh cilantro chopped
Instructions
Step 1: Sear the Chicken
- Heat ghee in a karahi over medium-high heat.
- Add cumin seeds and let them crackle for a few seconds.
- Toss in the chicken and sear until golden brown (about 5-7 minutes).
Step 2: Cook the Base
- Add ginger-garlic paste and sauté for a minute until fragrant.
- Mix in red chili powder, turmeric, black pepper, and salt.
- Pour in the pureed tomatoes and cook until the oil separates (10-12 minutes).
Step 3: Simmer and Finish
- Stir in coriander powder and garam masala.
- Add sliced green chilies and crushed kasuri methi.
- Simmer for another 10 minutes until the chicken is fully cooked.
Step 4: Garnish and Serve
- Turn off the heat and sprinkle fresh cilantro and julienned ginger on top.
- Serve hot with naan, roti, or rice.
Notes
Nutritional Information (Per Serving)
- Calories: ~400
- Total Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
Vitamins & Minerals (Per Serving)
- Iron: 18%
- Vitamin B6: 12%
- Potassium: 15%
- Magnesium: 10%
- Vitamin A: 8%
Pro Tips for the Best Punjabi Chicken Karahi
- Use ghee, not oil—it makes the gravy richer and more authentic.
- Fresh tomatoes are key—canned won’t give the same depth of flavor.
- Spice it up—add extra chilies if your taste buds can handle it.
- Let the oil separate—that’s how you know the masala is properly cooked.
- For extra indulgence, stir in a tablespoon of cream at the end.
