Highway Style Chicken Karahi
People named this dish ‘Highway Style Chicken Karahi’ after the traditional cooking method and the types of restaurants where they serve it. The word ‘karahi’ refers to the wok-like cooking pot, called a kadai, in which cooks traditionally prepare the dish. The word ‘highway’ highlights the fact that this dish is commonly found at roadside restaurants or dhabas—small eateries along highways in South Asia. These dhabas serve flavorful, often spicier versions of classic dishes. They cook in a distinctive style that creates a bold, robust flavor—one of the reasons their dishes are so popular.
Traditionally, cooks make Karahi using a whole chicken cut into 18 pieces. The small size allows the chicken to cook very quickly.
The traditional Highway Chicken Karahi does not use onions or pureed tomato. But to bulk up the masala gravy and cut the cost I have used onions (most restaurants do it too). The original recipe usually uses freshly diced tomatoes, but I prefer to puree them to save time.
Since this dish is more on the ‘dry’ side, it’s perfect with tandoori naan, roti, and even parathas.
You can refrigerate leftovers in an airtight container for 5–7 days. Reheat them on the stovetop—adding a little water may help prevent sticking.
Highway Style Chicken Karahi
Ingredients
Karahi Masala
- 1 tablespoon coriander seeds coarsely crushed
- 1 tablespoon cumin seeds coarsely crushed
- 1 teaspoon red chili flakes
- 1/2 tablespoon kasoori methi
- 1 tablespoon chat masala
- 1 teaspoon amchoor (dried mango powder)
- 1/2 teaspoon black salt
- 1/2 teaspoon garam masala powder
- 1 teaspoon black pepper
- 1 teaspoon salt
Masala Gravy
- 1/2 cup oil
- 1 cup pureed onion
- 2 tablespoons ginger-garlic paste
- 1- 1.5 kg chicken
- 3/4 cup tomato puree
- 1/2 cup water
- 2 tablespoons lemon juice
- 2 tablespoons cilantro leaves chopped optional
Instructions
- In a pan on high heat add oil and onions and fry until translucent.
- Immediately add the ginger-garlic paste, saute for 30 seconds.
- Add chicken and saute for 10 minutes. The color of the chicken will turn white and then have some browning.
- Add the above karahi masala and mix for 30-45 seconds or until all the chicken is coated with it.
- Now add the tomato puree and saute until the oil separates (takes 2-3 minutes).
- Add 1/2 cup water, cover the pan and lower the heat slightly and cook for 10-15 minutes or until the chicken is fully cooked.
- Finally add the lemon juice and cilantro leaves and turn off the heat.
- Let it sit covered for 1 minute before serving. Serve and enjoy.
Chicken Biryani
