• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home > Meal Type > Main Dishes

    Simple Chicken Karahi

    Updated: Nov 2nd 2021 • Published: Oct 25th 2021 • 16 Comments

    Jump to Recipe SaveSaved! Pin Recipe
    PINTEREST IMAGE - Silver bowl of Chicken Karahi with text overlay
    PINTEREST IMAGE - Silver bowl of Chicken Karahi with text overlay
    PINTEREST IMAGE - Silver bowl of Chicken Karahi with text overlay
    PINTEREST IMAGE - Silver bowl of Chicken Karahi with text overlay
    PINTEREST IMAGE - Silver bowl of Chicken Karahi with text overlay
    PINTEREST IMAGE - Silver bowl of Chicken Karahi with text overlay
    PINTEREST IMAGE - Silver bowl of Chicken Karahi with text overlay

    Chicken Karahi, or Kadai chicken, is on every Indian takeout menu, and with good reason! It is a delicious curry, full of flavor and with a nice spicy kick.

    This recipe for Simple Chicken Karahi uses some clever tricks to make a fantastic restaurant-style curry at home. It is easy to make, and you will be blown away by the taste!!!

    Serve this Kadai Chicken with your favorite naan or roti and enjoy an authentic tasting curry at home!

    chunks of chicken in a red sauce with sliced green chilli on top

    Jump Menu

    • What is Chicken Karahi
    • Does Chicken Karahi have onions in it?
    • Chicken Karahi Spices
    • Recipe tips and tricks
    • Recipe adaptions
    • Leftovers and cooking in advance
    • How to reheat your curry
    • What to Serve with Chicken Karahi
    • What to drink with Chicken Karahi
    • Simple Chicken Karahi Recipe

    What is 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!

    a silver bowl of curry with green chili and cilantro

    Does Chicken Karahi have onions in it?

    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!

    Chicken Karahi Spices

    You can buy all the spices needed to make Chicken Karahi (Kadai Chicken) in the grocery store:

    • Ground coriander
    • Ground cumin
    • Paprika
    • Cayenne pepper
    • Ground fenugreek
    • Black pepper
    • Turmeric
    • Salt
    chunks of chicken curry with lots of fresh coriander

    Recipe tips and tricks

    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.

    Recipe adaptions

    • This is a spicy curry, but if you like it mild, leave out the cayenne pepper and don't add the green chili at the end.
    • If you like it extra hot, you can add more cayenne pepper or add some fresh red chillis when you add the spice mix to the chicken.
    • I don't recommend replacing the chicken thighs with breasts here, the curry needs to cook for 25 minutes, and the breasts will dry out and become stringy.
    • The oil here gives you the authentic flavor and sauce texture. You can reduce it, but the curry won't be the same - or as good. But it will still be tasty.
    overhead view of a silver bowl of curry with naan and rice

    Leftovers and cooking in advance

    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.

    How to reheat your curry

    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.

    a large chunk of chicken in karahi sauce

    What to Serve with Chicken Karahi

    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!

    What to drink with Chicken Karahi

    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.

    chunks of chicken in a curry sauce with fresh cilantro

    Other dishes you may enjoy:

    • Authentic Indian Lamb Dopiaza Curry
    • Easy Chicken Rogan Josh
    • Authentic Easy Chicken Jalfrezi
    • Easy Indian Rice (Indian Pilau Rice)
    • Bullet Naan (Spicy Indian Flatbread)
    • Kachumber Salad (Indian Salad)
    • Homemade Peshwari Naan
    • Simple Garlic Naan Recipe (Traditional Indian Bread)


    If you cook this curry, don't forget to come back and comment or tag me on social media.
    Any questions about the recipe? Use the comments section below.
    Enjoy x

    a silver and black bowl filled with chunks of chicken in a red curry sauce
    Print Recipe Pin Recipe
    5 from 11 votes

    Simple Chicken Karahi Recipe

    Chicken Karahi, or Kadai chicken, is on every Indian takeout menu, and with good reason! It is a delicious curry, full of flavor and with a nice spicy kick. This recipe for Simple Chicken Karahi uses some clever tricks to make a fantastic restaurant-style curry at home. It is easy to make, and you will be blown away by the taste!!! Serve this Kadai Chicken with your favorite naan or roti and enjoy an authentic tasting curry at home!
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: Indian
    Servings: 4
    Calories: 655kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    For the curry base

    • 2 onions - see note 1
    • ¼ cup oil
    • 3 cloves garlic - minced
    • 1 tablespoon ginger - grated
    • ¾ cup crushed tomatoes
    • ¼ cup water

    For the spice blend

    • 2 teaspoons ground coriander
    • 2 teaspoons ground cumin
    • ½ teaspoon cayenne pepper - see note 2
    • 1 teaspoon sweet paprika
    • 1 teaspoon ground fenugreek powder
    • 1 teaspoon black pepper
    • ½ teaspoon turmeric
    • 1 teaspoon salt

    For the curry

    • 1 onion - see note 1
    • 3 tablespoons oil - divided
    • 6 chicken thigh fillets - boneless and skinless
    • ½ tablespoon ginger - grated
    • 2 green chilies - sliced - see note 2
    • fresh cilantro - chopped

    Instructions

    Make the curry base

    • Peel and roughly chop the onions.
    • Heat the oil in a large pan or skillet (you can use a wok), then fry the onions over medium-high heat until soft and starting to color at the edges. Around 10 minutes.
    • Pour the onions and the oil into a blender or food processor. Add the garlic, ginger, crushed tomatoes, and water— blitz to a puree.

    Making the curry

    • Start by making the spice blend - Mix all the spices in a small bowl and set to one side.
    • Peel and roughly chop the onion and cut the chicken thighs into bite-sized chunks.
    • In the same pan, you cooked the onion base in, heat the oil until shimmering. Fry the chicken for 5 minutes, then add in the chopped onions and cook for 2 minutes.
    • Add the remaining oil, grated ginger, and sprinkle over the spice blend, cook for 2 minutes.
    • Add the curry base, bring to a simmer and cook for 15 minutes over medium-low heat.
    • Bring the curry to a boil and cook over high heat, frequently stirring, until the sauce starts to separate roughly 7-10 minutes.
    • Once cooked, finish the dish with chopped fresh green chilis and plenty of cilantro.

    Notes

    1. You can use brown, white or yellow onions for this.
    2. The cayenne pepper and green chilies give this curry its spice. But feel free to leave them out for a mild curry, or to increase them for a spicer one.

    Nutrition

    Calories: 655kcal | Carbohydrates: 16g | Protein: 30g | Fat: 53g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 854mg | Potassium: 670mg | Fiber: 4g | Sugar: 6g | Vitamin A: 600IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 3mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    More Main Dishes

    • French Dip Hot Turkey Sandwich
    • Rolled Stuffed Turkey Breast
    • Open Faced Turkey Sandwich
    • Pumpkin Bacon Risotto

    Reader Interactions

    Comments

    1. Veronika says

      April 13, 2022 at 12:41 am

      5 stars
      I'd never heard of chicken karahi but I made the dish for my family a couple of days ago and it was a huge hit! It was delicious!

      Reply
    2. Jacqueline Debono says

      February 14, 2022 at 3:57 pm

      5 stars
      My hubby and I love spicy curries but we'd never tried a chicken karahi. It sounded like just the thing for us.
      It was so good!

      Reply
    3. NANCY says

      February 11, 2022 at 12:39 pm

      5 stars
      made this tonight and everyone loved it!

      Reply
    4. Loreto and Nicoletta says

      November 15, 2021 at 10:34 am

      5 stars
      What an amazing dish. I love Indian food, so aromatic and bursting with flavor! The color is outstanding and I can only imagine the atoma. I am drooling. Great tips on wine pairing, and a wonderful pist! Thank you!❤👍👌😋🥰👌🙏

      Reply
    5. Alex says

      November 15, 2021 at 4:37 am

      5 stars
      What a delicious dish this was! I'm so happy I finally have something to do with all the fenugreek I bought a long time ago. Thank you!

      Reply
      • Claire McEwen says

        November 23, 2021 at 4:15 pm

        Thank you Alex, so happy you enjoyed it 🙂
        Cx

        Reply
    6. Erin says

      November 15, 2021 at 3:30 am

      5 stars
      This was my first time trying this but I just loved it! So much flavor and pretty easy, too. Thanks for the awesome recipe!

      Reply
    7. Elaine says

      November 14, 2021 at 1:12 am

      5 stars
      Fantastic chicken karahi. So yummy so delicious - another great way to use up all that chicken that I've got!

      Reply
    8. Syed Tahir Ali says

      November 13, 2021 at 8:00 pm

      I has not understand why people write kadhai.
      This is karahi

      Reply
      • Claire McEwen says

        May 19, 2022 at 12:55 pm

        I think it is just regional differences. Kind of like colour and color

        Reply
    9. patricia says

      November 12, 2021 at 10:34 pm

      5 stars
      This looks so rich and so flavorful! My husband is really good at making Indian recipes and i can't wait to share this with him so I can enjoy it 🙂 I'm glad onions are optional, too!

      Reply
    10. Lauren Michael Harris says

      November 12, 2021 at 9:23 pm

      5 stars
      I hadn't heard of chicken karahi before, but after reading through the ingredients and drooling over your gorgeous photos - this is now on my must-try list! Sounds and looks amazing!!

      Reply
    11. Veronika says

      November 12, 2021 at 12:15 am

      5 stars
      I made this recipe yesterday and it was a success! It's so easy to make and the flavors are amazing!

      Reply
      • Claire McEwen says

        May 23, 2022 at 12:41 pm

        So happy you enjoyed it Veronika
        Cx

        Reply
    12. silvia says

      January 09, 2021 at 9:52 pm

      5 stars
      I usually don't make curry from scratch, but I had all the ingredients at home for this recipe and I'm so glad I made it. Absolutely delicious!

      Reply
      • Claire McEwen says

        May 24, 2022 at 5:10 pm

        So pleased you enjoyed dit Silvia 🙂
        Cx

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More →

    As featured in

    Popular

    • Easy Homemade Brown Gravy (no drippings)
    • Creamy Tomato Chicken and Chorizo Pasta
    • Homemade Peshwari Naan
    • Easy Garlic Bacon Pasta
    • Homemade Peri Peri Seasoning
    • Slow Roasted Greek Lemon Potatoes

    Footer

    ↑ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright © 2020 Sprinkles and Sprouts

    Copyright © 2023 · Cravings Pro Theme on Genesis Framework · WordPress · Log in