- Difficulty Level: Easy / Beginner Friendly
- Prep Time: 10 Minutes
- Cooking Time: 15 Minutes
- Servings: 3-4 People
🛒 Ingredients (Azaa)
🍗 Chicken
- Quantity: 500g (medium karahi cut)
🍅 Tomatoes (Tamatar)
- Quantity: 4 Large (cut into halves)
🧄🫚 Ginger-Garlic Paste
- Quantity: 1 Tablespoon
🌶️ Green Chillies
- Quantity: 4–5 (sliced lengthwise)
🛢️ Oil or Ghee
- Quantity: ½ Cup
🧂 Salt (Namak)
- Quantity: 1 Teaspoon (or to taste)
🌶️ Chilli Flakes (Kuti Lal Mirch)
- Quantity: 1 Teaspoon
⚫ Black Pepper Powder
- Quantity: ½ Teaspoon
🌿 Crushed Coriander Seeds
- Quantity: 1 Teaspoon
🌿 Fresh Coriander & Ginger
- Quantity: For garnish
👩🍳 Step-by-Step Instructions
Step 1: Fry Chicken
Heat ½ cup Oil in a wok (karahi). Add 500g Chicken and 1 tablespoon Ginger-Garlic paste. Stir-fry on high heat for 3-4 minutes until the chicken changes its color to white.
Step 2: Soften Tomatoes
Place 4 large tomatoes (cut side down, skin facing up) directly on top of the chicken. Cover with a lid and cook on low heat for 5-7 minutes until the tomatoes soften.
Step 3: Remove Skins
Take off the lid. Use tongs to gently peel off and discard the loose tomato skins. Mash the tomatoes well using your cooking spoon and mix them into the chicken.
Step 4: Add Spices & Bhunai
Turn up the heat to high. Add Salt, Chilli Flakes, and Crushed Coriander Seeds. Stir-fry continuously until the tomato water dries up completely and oil separates from the gravy.
Step 5: Final Dum
Lower the heat. Sprinkle Black Pepper Powder, slit green chillies, and finely chopped coriander and ginger on top. Cover and let it simmer (dum) for 2 minutes before serving hot with Naan!
💡 Pro Tip For Your App Users
Tip: Chicken Karahi gets its real dhaba flavor from high-heat stir-frying (Bhunai). Make sure the tomato water is completely dry so the rich oil shines through!
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