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Karahi Murgh

4.50 from 2 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Karahi Murgh. Kadhai Chicken. One of the very popular Chicken Curry preparations in India. This flavorful, slow-cooked chicken dish boasts of freshly ground masalas.

Ingredients

  • 2 lb Chicken (Skinless, Bone-in)
  • 2 Large Red Onions
  • 4 Large Red Tomatoes
  • 2 tbso Ginger Garlic Paste
  • 2 tbsp Coriander Seeds
  • 1/4 tsp Fenugreek Seeds
  • 1 tbsp Cumin Seeds
  • ½ tsp Fennel Seeds
  • 3-4 Dried,Whole Red Chillies
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 cup Chopped Coriander Leaves
  • 1 tbsp Kasuri Methi Powder
  • ½ tsp Garam Masala Powder
  • ¼ cup Mustard Oil
  • 1 tbsp Ghee
  • Salt (to taste)

Instructions 

  • Clean and keep cut chicken ready. I used 2lb bone-in chicken thighs (medium cut)  and drumsticks.
  • Lightly roast a mix of 2 tbsp coriander seeds, 1/4 tsp fenugreek seeds, 1 tbsp cumin seeds, 1/2 tsp fennel seeds and 3/4 whole red chillies (take more if you want it spicier) on low flame. Do not brown; you only need to remove any moisture and be able to smell a faint aroma. Let cool and coarsely grind this mixture and keep aside.  
  • In a heavy-bottomed pan, heat 1/4 C mustard oil. Add finely chopped 2 large red onions. Sauté them till light golden brown. To this add 2 tbsp coarsely pounded ginger and garlic paste. Sauté this for another 2-3 minutes. 
  • Now add the dry spice mix and sauté for a couple of mins on medium flame so that the rawness of the mixture goes away.
  • To this now add coarsely ground 4 large ripe, red tomatoes and cook for 7-9 minutes till the mixture is cooked well. You can add 1-2 tsp of Kashmiri red chilli powder at this stage. 
  • Mix in a handful of chopped coriander leaves and transfer the chicken. Keep stirring on medium to high flame for 5 minutes, after which reduce the flame to low, cover and let this simmer. I slow-cooked in my Dutch Oven for about 45 minutes after closing the lid. 
  • At half time, open the lid, add a cup of water if needed to adjust the consistency, mix in 1 tbsp Kasuri methi and 1/2 tsp good quality garam masala, add salt to taste, give it a good stir and close the lid again.
  • Towards the end, mix in 1 tbsp ghee and switch off the flame. Let this sit for a minimum of 30 minutes before serving. 
  •  Garnish with fresh coriander leaves when you’re ready to serve with hot bread of your choice and/ or jeera rice.
Course: Main Course
Cuisine: Indian
Keyword: Chicken, Chicken Curry, Karahi Chicken, Karahi Murgh,