A lighter, healthier take on the classic Chicken Karahi. Less oil, more spices, same rich flavor. A protein-rich desi dish done right.
Nutrition Facts (per serving)
🥘 Ingredients(4 servings)
- 800g Chicken (skinless)(bone-in or boneless)
- 4 large Tomatoes(chopped)
- 2 inch piece Ginger(julienned)
- 6 cloves Garlic(minced)
- 4 Green chilies(slit)
- 3 tbsp Oil(reduced from traditional recipe)
- 1 tsp Cumin seeds
- 2 tsp Coriander powder
- 1 tsp Garam masala
- to taste Salt
- 3 tbsp Fresh coriander(for garnish)
📋 Instructions
- 1
Heat oil in a wok (karahi) over high heat. Add cumin seeds and sizzle for 30 seconds.
- 2
Add garlic and half the ginger. Stir-fry for 1 minute until golden.
- 3
Add chicken pieces. Cook on high heat 8–10 minutes, stirring frequently, until chicken is sealed and lightly browned.
- 4
Add tomatoes, green chilies, coriander powder, and salt. Mix well.
- 5
Cook uncovered on medium-high heat for 15–20 minutes, stirring occasionally, until oil separates and tomatoes break down into a thick masala.
Don't add water — the tomatoes release enough moisture. - 6
Add garam masala, stir through. Taste and adjust seasoning.
- 7
Garnish with remaining julienned ginger and fresh coriander. Serve with roti or brown rice.
💡 Expert Tips
- Using less oil reduces calories significantly vs restaurant versions.
- High heat is key — it gives the characteristic charred tomato flavor.
- Add a squeeze of lemon before serving for brightness.
