Spicy Chicken Karahi

Discover the bold flavors of Spicy Chicken Karahi, a quick and easy recipe perfect for weeknight dinners or special occasions. Dive into rich aromas and heat-packed goodness today.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 people

Calories: 330

Ingredients Equipment Method Nutrition Notes

Ingredients

2 tablespoons vegetable oil
2 cloves garlic finely minced
10 grams fresh ginger peeled and julienned
2 chili peppers finely chopped (seeds removed)
600 grams boneless chicken breast or thighs, cubed
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon salt
1 can crushed tomatoes
5 grams fresh cilantro roughly chopped
2 tablespoons Greek yogurt

Equipment

Large nonstick skillet or wok
Wooden spoon or spatula
Sharp knife
Measuring spoons

Method

Heat the vegetable oil in a large nonstick skillet over medium heat.
Sauté garlic, ginger, and chopped chili peppers for 30-40 seconds until fragrant.
Add the cubed chicken and cook for about 8 minutes, stirring occasionally.
Sprinkle in garam masala, cumin, and salt; mix well to coat the chicken.
Pour in the crushed tomatoes and bring to a boil, then let it bubble for about 5 minutes until the sauce thickens.

Nutrition

Calories: 330kcalCarbohydrates: 12gProtein: 36gFat: 15gSaturated Fat: 3gCholesterol: 95mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

Use fresh ginger and garlic for the best flavor—pre-minced alternatives won’t give the same vibrant taste. Adjust the spice by starting with fewer chilies if you're sensitive to heat. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. For a lighter version, consider using skinless chicken breasts and reducing oil. Enjoy the dish with naan or basmati rice, garnished with cilantro and yogurt!

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