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a close up of a dish of Karhai Chicken with green chilies,ciilantro and ginge

Karahi Chicken (boneless)

Course Main Course
Cuisine Indian, Pakistani
Keyword Chicken, Karhai, Karahi
Author Sarah - Flour & Spice


  • 1 lb chicken chopped into bite size pieces


  • cup yogurt
  • ½ tsp chili powder
  • ½ tsp salt
  • 1 tsp ginger garlic paste


  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp chili powder
  • ½ tsp salt
  • ¼ cup passata or puree from 3 tomatoes
  • 3-4 tbsp oil
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • ½ tsp coarse black pepper


  • 3 tbsp chopped cilantro
  • 2-4 green chilies
  • julienned ginger (8-12 slivers)


  1. Marinate the chicken in the marinade ingredients for at least 20 minutes.

  2. Meanwhile dry roast the coriander and cumin seeds in a pan and then coarsely crush

  3. When you are ready to cook heat your pan on medium high heat and add the chicken, crushed cumin and coriander, passata, salt and chili powder

  4. Mix well and cook on medium high heat until the liquid is evaporated and the masala starts to stick to the bottom.

  5. Add the oil to the pan now and cook the masala on medium heat until the oil rises above the masala (the famous bhunna).

  6. 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.

  7. Add the kasuri methi and black pepper and give it a gentle mix. Adjust seasoning!

  8. Turn off the stove, top with the garnishes and let it sit for a minute before serving so that all the flavours meld. Eat hot with some naan or chapatai!

Recipe Notes

  • Salt: this is a teaspoon of salt measured with restraint, I always suggest starting off with less and adding more if you aren't comfortable eyeballing the amount. 
  • For more masala the fastest way is to increase the tomatoes. You may also change the recipe around by starting it by sauteeing off a finely diced onion for a more chicken masala kind of dish.