Dhaba chicken karahi

Main Dish
6 servings
15 min
30 min
Very Easy


Number of serving: 6

4 tbs butter

4 tbs cooking oil

2lb chicken cut into 3 inch pieces

1 tbs freshly crushed garlic

1 tbs freshly crushed ginger

11/2 lb finely chopped fresh tomatoes

11/2 tsp salt (or to taste)

2 tsp dry coarsely ground coriander

2 tsp coarsely ground cumin

1 tsp ground black pepper

1 tsp red chilli flakes

1 tsp garam masala

1 cup low fat yogurt (beaten with a fork)

2 tbs dry methi (fenugreek)

1 tbs finely sliced (or grated) fresh garlic

6 tbs freshly sliced green coriander

3 sliced jalapenos (optional)


  • Cooking Directions

    In a small bowl add the salt, dry coriander, cumin, ground black pepper, chillie flakes and garam masala – dry masala mixture.

    Wash the chicken pieces in cold water and drain.
  • Place the butter and oil in a non-stick pan, when butter melts add half the chicken pieces and fry on full heat until chicken turns a golden

    brown, remove into a dish, fry the second half of the chicken and remove.
  • In the remaining oil and butter mixture, add ginger and garlic fry for two minutes, then add the tomatoes, and half the dry masala mixture.
  • Mix well and add a cup of water, cook covered until the liquids from the mixture dry up and the mixture is bhuned (oil separates). Keep stirring from time to time so mixture doesn''t stick.
  • Add chicken and stir in yoghurt, cook on medium heat and bhun again.

    Add the remaining dry masala mixture (add an extra 1 tsp red chillie flakes and 1 tsp ground black pepper for a hotter dish!)
  • Add 2 tbs dry methi (fenugreek) and the freshly sliced garlic.
  • Mix well, cooked covered for 5 mins on very low heat, add the thinly sliced ginger, garnish with freshly sliced green coriander and fresh jalapenos.
    Serve with nan or paratha's




Easy to ck

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Very Delicious and testy dish.. we all like very much

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