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Main course · Pakistani

Lahori Chicken Karahi

40 min Serves 4 ~340 kcal/serving ~£7.80 (£1.95/serving) Dairy-freeGluten-free

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 700 g chicken thigh fillets
  • 4 tomatoes, quartered
  • 4 garlic cloves
  • 20 g fresh ginger, grated
  • 3 fresh green chillies
  • 1 tsp ground turmeric
  • 1 tsp kashmiri chilli powder
  • 1 tsp ground coriander
  • 3 tbsp vegetable oil
  • 15 g fresh coriander

Nutrition (per serving)

Calories
340 kcal
Protein
36.1 g
Carbohydrate
5.8 g
of which sugars
3.2 g
Fat
18.5 g
of which saturates
3 g
Fibre
2.1 g
Salt
0.40 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the vegetable oil in a wide pan or karahi over high heat and fry the chicken thigh fillets for 5 minutes, turning, until lightly browned on all sides.

  2. 2

    Add the garlic cloves and fresh ginger and fry for 1 minute until fragrant, then stir in the tomatoes, ground turmeric, kashmiri chilli powder and ground coriander.

  3. 3

    Cook over high heat for 8-10 minutes, mashing the tomatoes down with a spoon, until the mixture turns into a thick, oily masala that coats the chicken.

  4. 4

    Add 100ml water, cover and simmer for 15 minutes, stirring occasionally, until the chicken is cooked through with no pink remaining and tender.

  5. 5

    Scatter in the fresh green chillies and cook uncovered for a final 5 minutes to thicken the sauce.

  6. 6

    Scatter with the fresh coriander and serve straight from the pan with rice or naan.

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