Chicken Karahi

Last updated on: February 23, 2026

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Chicken Karahi doesn’t mess about.

“This is banging, one of the best recipes I’ve ever made from the internet, thanks buddy.”

That’s a real 5★ review — and it sums this dish up pretty well.

This version keeps everything that makes a proper Chicken Karahi great: high heat, bold spices, a thick tomato base and zero watery curry nonsense.

Tender chunks of chicken breast are seared for colour, then simmered with garlic, ginger, cumin, coriander and chilli until the sauce turns rich, glossy and unapologetically intense.

It tastes like something you’d order on a Friday night. The difference? You’re getting roughly 305 calories and 48 g of protein per serving — not a pool of oil sitting on top.

Finished with a swirl of yoghurt for creaminess (without the cream), this is fakeaway territory done properly.

Big flavour. Proper heat. High protein. And apparently… banging.

Why You’ll Love This High-Protein Recipe

• 48 g protein per serving keeps you full and helps you hit your daily protein target.

• One pan, big flavour – perfect for quick midweek fakeaways.

• Customisable heat – make it mild, medium or “my nose is running but I’m happy.”

• Lower calorie than takeaway versions, thanks to yoghurt instead of cream and minimal oil.

• Perfect for batch cooking – keeps well and reheats beautifully

Chicken Karahi Key Ingredients

Chicken Breast. As mentioned above, this recipe would traditionally be made with chicken thighs but to keep the calories down, I've used chicken breast instead. If you didn't care about calories, using thighs or better yet, bone-in thighs, would add more flavour.

Chilli Power. This recipe is hot! It's got chilli powder and fresh chilli added to it. If you're not a fan of overly spicy foods, omit the chilli in some form or reduce it.

Garlic & Ginger. I often use equal quantities of garlic and ginger as I buy big tubs of mixed garlic/ginger paste like this one. It's a total time saver instead of peeling and chopping.

Black Pepper. To add to the spice of the dish, there are lashings of black pepper. 1 tsp of fresh black pepper was 35 grinds of the pepper mill for me.

Fresh Coriander. The fresh coriander adds a delicious freshness to the dish. Don't just use the leaves, the stems have even more flavour in them.

Chopped Tomatoes. Traditional versions of Chicken Karahi call for the finest fresh tomatoes you can find. I made this recipe in winter in Scotland so the 'freshest tomatoes' still came from overseas. Therefore, I opted for chopped tomatoes for convenience but if I were making this in the middle of summer, I'd use fresh tomatoes from my greenhouse.

Ground Spices. Most Karahi recipes use the same ground spices in varying quantities. They are cumin, coriander, garam masala and the aforementioned black pepper and chilli powder.

How To Make Chicken Karahi

Add the oil to a large frying pan or wok and place over a high heat. Let it get properly hot before adding anything — this is how you get colour, not boiled chicken sadness.

Add the diced chicken breast in a single layer. Leave it alone for a minute or two so it browns properly, then turn the pieces to colour on all sides. You’re not cooking it through yet — just building flavour.

Stir in the garlic and ginger and cook for about 30 seconds until fragrant. Keep it moving so it doesn’t catch.

Pour in the chopped tomatoes and add the cumin, coriander, chilli powder, garam masala, salt and black pepper. Stir everything together so the chicken is well coated in that spicy tomato base.

Reduce the heat slightly and let it bubble away for around 10 minutes. The sauce will thicken and intensify as it cooks, and the chicken will finish cooking through.

Scatter in the chopped coriander (stems and all) and sliced fresh chillies. Simmer for a few more minutes to let the flavours marry properly.

Turn off the heat and stir through the yoghurt to give it that signature creamy swirl without making it heavy. Serve immediately with rice, naan or both if you’re feeling bold.

Storage Tips

To store

Cool completely, then pop into an airtight container and refrigerate for up to 3 days. The flavours deepen overnight, making it ideal for meal prep.

To reheat

Reheat gently in a pan with a splash of water or a spoonful of yoghurt to loosen the sauce. Microwave in 1-minute bursts, stirring between each, works too.

To freeze

Freeze in individual portions for up to 2 months. Defrost overnight in the fridge before reheating. Add a splash of water if the sauce thickens too much.

Serving suggestions

• With steamed basmati rice for a classic fakeaway.

• Scooped up with naan or roti (extra carbs, extra happiness).

• Served over cauliflower rice for a lower-calorie option.

• With cucumber raita to cool the spice.

• Or spooned over crispy roasted potatoes – trust me.

FAQs

Can I use chicken thighs instead of breast?

Absolutely. In fact, thighs are more traditional and stay even juicier. Just trim the excess fat unless you fancy a bit of extra richness.

What's the difference between Chicken Karahi and Chicken Tikka Karahi?

Ah yes, the age-old curry conundrum. Chicken Karahi is made with raw chicken that's cooked directly in the spicy tomato gravy, soaking up all that flavour as it simmers. Chicken Tikka Karahi, on the other hand, starts with pre-marinated, grilled chicken tikka—so the chicken already has that smoky, charred vibe before it dives into the sauce. It’s like Chicken Karahi went to a BBQ first, then turned up at the curry party.

What is the best way to serve chicken karahi?

Chicken karahi is typically served with roti or naan bread, but you can also serve it with brown rice or quinoa for a healthier option. You can also serve it with a side of green salad or yoghurt raita for added nutrients.

How spicy is it?

If you follow my method above with 1 tsp of chilli powder and 2 whole chillis then it's HOT! Reduce appropriately to make it milder or if you're a hero, add more!

Can I make a vegetarian version?

Yes, you can make a vegetarian version of karahi by using vegetables such as potatoes, cauliflower, and peas instead of chicken. The preparation method remains the same, but the cooking time may vary depending on the vegetables used.

Chicken Karahi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

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This Chicken Karahi is spicy, high-protein and perfect for a quick weeknight curry fix.

• Total Time: 35 mins
• Yield: 4 1x

Ingredients

Units MUS Scale 1x2x3x

• 1 tbsp oil
• 600 g chicken breast, chopped into large pieces
• 25 g garlic, puree or very finely chopped
• 25 g ginger, puree or very finely chopped
• 600 g chopped tomatoes
• 1/2 tsp salt
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp black pepper (about 35 grinds)
• 1 tsp chilli powder
• 1/2 tsp garam masala
• Large handful of fresh coriander, leaves and stems
• 2 chilis, sliced
• 2 tbsp low fat natural or Greek yoghurt

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Instructions

In a karahi (traditional pan for cooking this), a wok, or a large frying pan, heat the oil on a high heat.

Once it's starting to smoke, add the chicken and fry for a few minutes until it's turning brown on the outside. You don't need to cook it fully through at this stage, just get some nice colour on it.

Add the garlic and ginger and fry for a further 30 seconds.

Add the chopped tomatoes, salt, cumin, coriander powder, black pepper, chilli powder, and garam masala.

Reduce the heat to medium/low cover and simmer for about 10 minutes.

Remove the lid and add the coriander and fresh chilli. Simmer for a further 5 minutes with the lid off to allow the Karahi to thicken.

Sir through the yoghurt, garnish with more coriander and serve.

• Author: Scott Baptie
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Chicken
• Method: Stove
• Cuisine: Indian
• Diet: Low Calorie

Nutrition

• Serving Size: 1
• Calories: 305
• Fat: 9g
• Carbohydrates: 8g
• Protein: 48g

Recipe Video

If You Liked This Chicken Karahi, Try These High-Protein Curries

Craving a spicy fakeaway next? Try my Chicken Madras – hot, tomatoey and packed with protein.

For something rich and family-friendly, my Chicken Bhuna is a quick-cook curry with big flavour.

If you want something creamy but still light, my Slow Cooker Chicken Korma delivers on comfort without the calories.

Prefer something onion-forward and full of depth? My Chicken Dopiaza is a rich, aromatic curry with double the onions and loads of protein.

Fancy something bold and fragrant? Try my Sri Lankan Chicken Curry – spicy, rich and full of protein.

Leave Me A Comment Below

As always, I would love to hear how you find this recipe. If you make it, please come back and leave a comment below. Thanks!