Karahi Chicken (boneless or bone in)

Karahi Chicken- A quick weekday hearty meal.

Course Main Course

Cuisine Indian, Pakistani

Diet Halal

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 249kcal

400 g chicken cut into 1 inch pieces. roughly 2 chicken breasts or 0.9lb - for bone in you want 1 ¼-1 ½ lb or 600g-ish

Combine the marinade ingredients with the chicken and set aside.
Chop your tomatoes and garnishes.
Put your pan on medium heat and add the roasted masala to the pan and roast until aromatic and then coarsely pound them in a grinder or mortar and pestle (or see notes)
Now add your oil, chicken, tomatoes, salt, chili flakes and HALF your roasted masala to the pan, simmer, covered, and on low till tender (20 minutes).
At this point your chicken is done and you should be able to easily break it. If for some reason you cannot then add a splash of water and simmer on low heat until it's to your liking.
Crank up the heat and dry up the masala until it starts to look glossy and stick to the pan.
Add the kasuri methi, half the garnishes, and water for consistency and taste. Here is where you can add the rest of your roasted masala or save it for next time.
Turn off the stove, top with the remaining garnishes and dig in with some naan or chapatai!

While the freshly pounded masala takes minutes and adds lots of flavour, you can absolutely just go in with equivalent amounts of the powdered version of all the spices and give them a quick toast. That's a low effort way to wake up their natural flavour!
The passata sub is undoubtedly unorthodox but it totally works.
TIP: You can also marinate the chicken a night ahead or even half an hour before cooking for more tender chicken - just do what works with your schedule
This recipe has been tweaked in June 2026 to give clearer instructions for bone in and timing, if you want the original send a note to info@flourandspiceblog.com