Recipes

Easy Chicken Karahi Curry

Name: Easy Chicken Karahi Curry
Cook time: 35 min
Yield: 4
Cuisine: Punjab
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This easy Chicken Karahi Curry recipe brings one of Northern India's most beloved dishes to your table in minutes — made with Kohinoor's authentic Karahi sauce, no extra ingredients are needed beyond your chicken. Bold, tomatoey, and fragrant with warming spices, this quick weeknight curry delivers genuine restaurant-quality flavour without the fuss.

Flavour Region

Serves 4

35 minutes mins

Spice Level: Medium

Ingredients

Serves 4

35 minutes mins

For the Chicken Karahi

Kohinoor Karahi sauce – 1 packet
Diced chicken (on the bone) – 600g
Cooking oil – 2 tbsp
Chopped coriander leaves – 5g

For the Rice

Kohinoor basmati rice – 200g
Butter – 20g
Cumin seeds – ¼ tsp
Cooking oil – 1 tsp
Salt – 2g

Method

Heat oil in a pan, sauté the diced chicken on the bone, stir-fry till the pieces have a light brown colour, add the Kohinoor Karahi sauce, bring to a boil, reduce the heat and cover the pan with a lid and cook for 25-30 minutes until the chicken is cooked.
Sprinkle with chopped coriander leaves. Wash and soak the basmati rice in lukewarm water and keep it for ½ hour.
Heat oil and butter in a thick bottom pan add the cumin seeds and sauté. Add the soaked rice after draining all the water and lightly sauté.
Add salt and boiling water and allow to cook on medium heat till all the water is absorbed and holes form on the surface of the rice. Cover with kitchen paper towels, cover with lid and reduce the heat to very slow.
Allow to steam for 7 minutes, open and fork the rice to make it fluffy.
There you have it, an authentic Indian and easy chicken karahi curry. Enjoy!