This is a beautiful chicken dish which is cooked in an Indian Wok, hence giving the name ‘Karahi’ Chicken. It has lovely thick gravy and a great blend of spices. The Capsicums in this dish gives a really different flavour.

Karahi Chicken


Serves 2




½ Kg Chicken Breast- Cut into small Pieces

1tbsp Oil

4-5 One Inch Sticks of Cinnamon

5 Cloves

1tsp Cumin/Jeera

5 Cloves Garlic- Crushed

2tsp Ginger Puree

1 Large Onion- Finely Chopped

2tsp Coriander Powder

2tsp Kastoori Methi- Blended into a Powder

1tsp Black Pepper Powder

1 ½ Cup Sieved Tomatoes

¼ Red Pepper/Capsicum- Sliced (not too thin)

¼ Green Pepper/Capsicum- Sliced (not too thin)

1tsp Turmeric

1-2tsp Red Chilli Powder

Salt to taste




Take a wide bottomed Wok. Add the oil, cinnamon sticks, cloves and cumin. Let it sizzle. Add the onions, garlic and ginger. Sauté in a low heat until the onions turn golden brown. Sprinkle the coriander powder, kastoori methi, black pepper and the turmeric. Give it a stir and then add the chicken pieces and increase the heat to medium flame. Let the chicken cook a little until most of the water has evaporated; you can leave a little water. Add the tomatoes, salt, red chilli powder and the peppers/capsicums. Turn the heat down and cook the chicken until fully cooked. You will not need to add any water as the sauce should be thick.

Serve hot with Chapatti, Nan or Rice with some sliced onions on the side. Delicious!