Chicken Tikka Karahi

The karahi bowl, also known as a “kadai,” is a deep, circular, and thick-walled cooking pot that traces its origins to the Indian subcontinent. This versatile utensil, traditionally made from cast iron, is akin to the Balti bowl – in more ways than one.

Its design is perfect for high-heat, stir-fry cooking methods, which are essential for many South Asian dishes.

The karahi pot has been a staple in Indian kitchens for centuries, with its use dating back to ancient times. Originally, the karahi was used to cook a variety of dishes, ranging from dry-fried meats to deep-fried snacks. The pot’s thick walls and rounded bottom help maintain consistent heat, allowing for even cooking of ingredients. The Karahi curry itself likely evolved as a way to make a quick, flavorful dish using readily available ingredients such as garlic, ginger, green chillies, and tomatoes.

It’s also similar to the balti in that curry houses will ofer a karahi on the menu but it won’t be a authentic curry cooked in a karahi bowl.

This dish is a spin on what you would typically get if you asked for a ‘karahi’ if you were in an Indian restaurant.

Today, the karahi curry remains a beloved dish in British Indian cuisine, enjoyed by countless diners across the UK.

Key Points

• If you don’t want to use tikka, you can replace this with plain cooked chicken. If you need a super simple Chicken Tikka marinade, check out our webstore.
• If you prefer a drier curry, use less stock or let the curry reduce some of the water by cooking the currier for longer during step 7.

Chicken Tikka Karahi

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Prep Time 5 mins

Cook Time 20 mins

Servings 4

Equipment

• 1 Food processor/blender

Ingredients

  

• 16 pieces pre-cooked chicken tikka Matt Cooper Bites Tikka Spice Blend is perfect for this
• 2 tbsp vegetable oil
• 2 onions diced
• 2 tbsp garlic ginger paste I use 2 Taj frozen blocks
• 4 vine ripened tomatoes – quarters
• 3 green chillis diced
• 1 bunch chopped coriander
• 400 g tinned chopped tomatoes
• 500 ml chicken stock use two stock pots
• 1.5 tsp salt
• 1.5 tsp cracked black pepper
• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 1 tbsp kashmiri chilli powder
• 1 tbsp paprika
• 2 tbsp Kasuri methi
• 1 tbsp garam masala

Instructions

 

• Marinate and then cook chicken tikka pieces. You can use pre cooked chicken pieces if you don’t want to do chicken tikka.
  
• Add oil into the pan on a medium-high heat and then add the onions. Cook until slightly gold and translucent.
  
• Add the chilli and cook for 30 seconds.
  
• Add the garlic ginger paste and cook for 30 seconds.
  
• Add the ground cumin, ground coriander, Kashmiri chilli powder, paprika, salt and black pepper and cook for 1 minute, stirring frequently. Add a splash of chicken stock so the spice don’t burn.
  
• Add the fresh coriander, tinned tomatoes and vine ripened tomatoes and cook for 4-5 minutes.
  
• Add the chicken stock in quarters whilst simmering, letting the curry to soak up some of stock each time.
  
• Once all the stock has been added, transfer to a blender to blitz. Wait for the curry to cool slightly before doing this.
  
• Add the blended base back into the pan with a splash of water and simmer for 2-3 minutes.
  
• Add the cooked chicken and simmer for 1-2 minutes.
  
• Sprinkle the Kasuri methi and garam masala and stir.
  
• Serve.