One-Pan Chicken Karahi – 35-Minute Recipe
A vibrant one‑pan chicken karahi that bursts with aromatic spices and creamy richness. Tender chicken cubes mingle with tomatoes, garam masala, and a hint of Kashmiri chilli for a balanced, savory flavor—perfect for a quick weeknight dinner that feels restaurant‑grade.
Recipe by Stewart Miller-White· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 1 tbsp vegetable oil
- 1 tbsp ghee
- 1 cinnamon stick
- 2 bay leaf
- 10 black peppercorn
- 3 boneless chicken thighs
- a pinch salt
- a pinch black pepper
- 2 tsp garlic and ginger paste
- 3 tomato
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp Kashmiri chilli powder
- 3 Birdseye chilli
- 1 tbsp yoghurt
- 2 tsp garam masala
- 1 tbsp fresh coriander
- 1/2 tsp fenugreek powder
- a thumb size piece ginger
- a drizzle double cream
- a few red chilli
- a handful coriander
- a dollop mango chutney
- a few naan bread
Instructions
- 1Heat the vegetable oil and ghee together in a large skillet or karahi over medium‑low heat.
- 2Add the cinnamon stick, bay leaves, and black peppercorns; stir for about 1 minute until fragrant.
- 3Add the cubed chicken, season with a pinch of salt and black pepper, and stir in the garlic‑ginger paste. Cook, stirring occasionally, for 4–5 minutes until the chicken begins to brown.
- 4Add the halved tomatoes, cover the pan with a lid, and simmer for 5 minutes until the tomatoes soften and start to break down.
- 5Stir in ground cumin, ground coriander, turmeric, Kashmiri chilli powder, and the sliced Birdseye chillies. Cook for 2 minutes to toast the spices.
- 6Remove the softened tomato skins (if desired) and mix in the yoghurt, ensuring it does not curdle. Stir well.
- 7Add garam masala, cover, and let the mixture simmer gently for 10 minutes, allowing the flavors to meld.
- 8Stir in the sliced ginger, chopped fresh coriander, and fenugreek powder. Continue to simmer, uncovered, until the sauce reaches your preferred consistency (about 3–5 minutes).
- 9Taste and adjust seasoning with additional salt or pepper if needed.
- 10Finish the dish by drizzling a little double cream over the top, adding sliced red chillies, and sprinkling extra chopped coriander.
- 11Serve the karahi hot, accompanied by a dollop of mango chutney and a few pieces of warm naan bread.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Cover when simmering tomatoes
After adding the halved tomatoes, cover the pan and simmer for 5 minutes to soften them before stirring in the spices.
Add yoghurt off heat
Stir the yoghurt into the pan after removing the tomato skins to prevent curdling.
Toast spices briefly
Cook the ground cumin, coriander, turmeric, Kashmiri chilli powder, and sliced Birdseye chillies for 2 minutes to toast the spices before adding liquids.
Uncover to thicken sauce
After adding garam masala, simmer uncovered for 3–5 minutes to reach the desired sauce consistency.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make One-Pan Chicken Karahi?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this One-Pan Chicken Karahi recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this One-Pan Chicken Karahi recipe come from?
- It was shared by Stewart Miller-White on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.