Entree: Pakistan – Punjab – چکن کڑاہی ➤ Murgh Karahi (Punjabi-style wok-cooked bone-in chicken simmered in a spiced tomato and ginger-garlic sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 bone-in chicken thighs, approx. 5 oz (140 g) each
- 4 tbsp (60 ml) vegetable oil or ghee
- 1 medium onion, thinly sliced (about 6 oz (170 g)) — optional for Punjabi style, can be omitted for purist
- 2 tbsp (30 g) garlic paste or minced garlic
- 2 tbsp (30 g) ginger paste or minced ginger
- 1 tsp (5 g) turmeric powder
- 2 tsp (8 g) coriander powder
- 1 tsp (5 g) cumin powder
- 1–2 tsp (2–5 g) red chili powder or to taste
- 1 tsp (3 g) salt, adjust to taste
- 1 lb (450 g) ripe tomatoes, finely chopped or 14 oz (400 g) canned crushed tomatoes
- 4–6 green chilies, slit lengthwise (about 0.705 to 1.06 oz (20–30 g)) adjust to heat preference
- 1 tsp (2 g) garam masala, sprinkled at finish
- 3 tbsp (9 g) chopped fresh cilantro (coriander leaves)
- 2 tbsp (30 g) julienned ginger for garnish
- 1 tbsp (15 ml) lemon juice (optional)

Show original ingredient measurements

- 6 bone-in chicken thighs, approx. 5 oz (140 g) each
- 4 tbsp (60 ml) vegetable oil or ghee
- 1 medium onion, thinly sliced (about 6 oz / 170 g) — optional for Punjabi style, can be omitted for purist
- 2 tbsp (30 g) garlic paste or minced garlic
- 2 tbsp (30 g) ginger paste or minced ginger
- 1 tsp (5 g) turmeric powder
- 2 tsp (8 g) coriander powder
- 1 tsp (5 g) cumin powder
- 1–2 tsp (2–5 g) red chili powder or to taste
- 1 tsp (3 g) salt, adjust to taste
- 1 lb (450 g) ripe tomatoes, finely chopped or 14 oz (400 g) canned crushed tomatoes
- 4–6 green chilies, slit lengthwise (about 20–30 g) adjust to heat preference
- 1 tsp (2 g) garam masala, sprinkled at finish
- 3 tbsp (9 g) chopped fresh cilantro (coriander leaves)
- 2 tbsp (30 g) julienned ginger for garnish
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Heat the oil or ghee in a heavy karahi or deep skillet over medium-high heat. Add the chicken pieces and sear on all sides until golden brown, about 8–10 minutes; remove and set aside.
2. In the same pan, reduce heat to medium. If using, add sliced onion and sauté until soft and starting to brown, about 6 minutes. Add garlic and ginger pastes and cook 1–2 minutes until fragrant.
3. Stir in turmeric, coriander, cumin, and red chili powder; cook 30 seconds. Add the chopped or crushed tomatoes and cook, stirring occasionally, until the oil separates and tomatoes reduce, about 8–10 minutes.
4. Return the seared chicken to the pan, mix to coat with the tomato-spice mixture, add green chilies, cover, and cook on medium-low for 15–20 minutes until chicken is cooked through and sauce has thickened. Stir occasionally and add a splash of water if needed to prevent sticking.
5. Increase heat briefly to reduce the sauce to your desired consistency, then sprinkle garam masala, chopped cilantro, and julienned ginger. Finish with lemon juice if using, adjust salt, and serve hot with naan or steamed rice.