Chicken Tikka Karahi Recipe

Name: Chicken Tikka Karahi Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 600g (raw weight) pre-cooked chicken tikka; 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

Chicken Tikka Karahi Recipe

Rated 5.0 stars by 1 users

Cuisine

Indian

Servings

4

Cook Time

20 minutes

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.

Author:

Matt Cooper Bites

Cook Mode

Ingredients

600g (raw weight) pre-cooked chicken tikka
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

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Directions

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.