Simple Chicken Karahi

Chicken Karahi, also called Kadai Chicken, is a chicken curry with a spicy tomato base, fragrant spices, and ginger. To finish the curry, we add plenty of green chilies and fresh cilantro.

Whether you are making a Pakistani version or the North Indian version, it may or may not have onions and green bell peppers.

Chicken Karahi has a rich, thick gravy and is perfect for scooping up with Indian bread. It is so good!

The name karahi/kadai comes from the type of pan used traditionally for cooking Chicken Karahi. A karahi is a heavy-based metal pan with a flat base and rounded sides. Similar to a wok. They usually have two handles on either side and were originally used in open fires for high heat cooking.

But you certainly don't need a karahi to make this curry. Instead, you can use a large skillet, dutch oven or even a wok!

Yes and no! The dish has many versions, most notably the Pakistani and the North Indian versions.
North Indian Chicken Karahi includes chunks of onions and green peppers, while Pakistani Chicken Karahi doesn't.

My personal preference is for onions but no green peppers. But that is because I love onions and dislike green peppers!

We all know that Indian takeout or Indian in a restaurant has that special something that makes you go back for more. It is that mix of spices, the rich savoriness, and that glisten of oil on your lips.

If you want Indian restaurant-style food at home, you have to use oil, it is what gives the sauce that almost split look, and it is where the flavor happens!

The delicious savory sweetness comes from onions. And with the BEST Indian food hack ever, you will see how to turn your onions into the most amazing sauce ever!

The recipe starts by cooking onions in quite a bit of oil; once soft garlic, ginger, and tomatoes get added, this mixture is pureed up with a bit of water, making a soupy onion tomato base for your curry. It doesn't look or taste like much at this stage, just sort of weak pasta sauce! But have no fear!

Yes this tomatoey onion mixture looks nothing special, but the magic happens when it's added back into the pan with the chicken. The pureed onions start to caramelize within the sauce, adding a depth of flavor that tastes like it has been cooking for several hours rather than 30 minutes.

The other tip I have is to mix up the spice blend before you cook the chicken, get them all in a bowl, and well mixed. This blend can then be sprinkled over the chicken, ensuring each piece of meat is well seasoned and flavored with all of the spices.

An extra splash of oil at this stage also helps temper the spices and take the flavor through the whole dish….again, more taste in a shorter cooking time.

You can make this curry in advance; the flavors are just as good! Don't do the final step of the recipe - adding the fresh green chilis. Save this step for when you reheat the curry. Keep it in an airtight container in the refrigerator for 2-3 days. Or freeze for 2-3 months. Thoroughly defrost before reheating.

You can store leftover Chicken Karahi in the same way- in the refrigerator in an airtight container for 2 – 3 days. Or freeze for 2-3 months. Again defrost thoroughly before reheating.

The flavors will develop in the curry the longer it sits, and you will find that the oil separates from the sauce a little. This is okay! Once reheated, the sauce comes back together perfectly.

To reheat in the microwave, heat on 75% power for 3-4 minutes, ensuring that the chicken is piping hot. Stir well to recombine the sauce. I use the microwave for small portions of leftovers rather than reheating after I cooked the curry in advance.

Alternatively, you can use the stovetop, which is my preferred method if I am heating up a large amount or making the curry in advance. To do this, add the curry back into a large skillet and reheat over medium heat. If the curry becomes too dry, add a little water and stir well.

With both methods, finish the dish with some fresh chopped green chili and fresh cilantro.

Chicken karahi or Kadai chicken is a drier curry, so it works well with Indian breads, like naan, chapati, or roti.

We love it with some sweet Peshwari naan or potato-filled naan (aloo naan) and a side of Kachumber Salad. For extra spice try this spicy Bullet Naan.

Traditionally dry curries aren't served with rice. Instead, rice is saved for curries with lots of gravy, like this chicken rogan josh or lamb dopiaza.

But if you love rice, then try this Indian Pilaf or a simple Indian Basmati rice. Both have enough flavor to be eaten with just a little sauce!

The spice in this curry means you want to avoid anything too oaky or too acidic. It will ruin the wine and the curry!

My top picks would be a Riesling; an off-dry or sweet riesling would work exceptionally well, but if dry wine is your thing, then a dry riesling still has the sweetness to balance the spice.

Or try a fruity rose, or even better, a sparkling rose. The level of fruitiness is perfect with the heat of the curry.

For red lovers, again, avoid oak or anything too heavy or high in alcohol. Instead, think Gamay, Pinot Noir, or Grenache.