Karahi Hen (Kadai Hen) – My Meals Story

Spicy, smokey and full of flavour Karahi Hen is a restaurant favorite that may be made so simply at dwelling. A thick gravy and crunchy roasted onion and capsicum make this Indian curry a household favorite.

Not your common rooster curry, however with nearly the identical elements, we’re reworking rooster right into a stellar dish at present. Karahi Hen is on the menu at just about each restaurant and it at all times makes the highest #5 checklist of favourites. For good cause. The flavours of this dish are unbeatable, and work so properly whenever you need rooster curry however totally different.

There may be some work that goes into this dish, and the checklist of elements will really feel barely lengthy. However whenever you break this down step-by-step like I’ve achieved right here for you, you’ll realise that it’s fairly easy truly. And the whole dish takes 45 minutes from begin to end, which is a winner whenever you need one thing particular.

Find out how to make Karahi Hen + Components

Step by step pictures showing how to marinate chicken

Marinate Hen: Begin by marinating rooster with thick curd (or greek yogurt) and spices. This step helps tenderise the rooster and packs it with flavour. I like to make use of ‘curry reduce’ rooster which is principally a complete rooster reduce into 1.5 inch items. You may simply use solely thighs and drumsticks if you happen to like. I do advocate utilizing bone in rooster for finest outcomes as a result of the rooster stays juicy.

Step by step pictures showing how to make Karahi masala

Karahi Masala: Karahi Masala is the spine of this recipe. Along with utilizing common floor spices, we’re making a aromatic, flavourful spice combine with cumin (jeera), fennel (saunf), peppercorns (kali mirch), coriander seeds (dhaniya) and complete dried crimson chillies (khadi lal mirch). The spices are flippantly dry roasted in a pan for 2-3 minutes until they launch their oils (you’ll be capable to odor their sweetness and that’s when you recognize they’re prepared), cooled and floor to a powder. This recipe makes approx 4 tbsp and we’re utilizing 2 1/2 tbsp of this masala. The remainder might be saved in an hermetic container and used for any curries or your subsequent batch of karahi rooster or karahi paneer.

Roasted onion capsicum for karahi chicken

Roasted Onion Capsicum: That is one other step you can prep and maintain prepared earlier than you begin making the curry. Onions (I’ve used pearl onions however you’ll be able to simply use complete shallots or onion petals), complete crimson chillies and cubed capsicum are roasted collectively in ghee on a very excessive flame until they char across the edges. That is added in direction of the tip for candy, spicy, smoky flavours. Karahi rooster will get its distinct flavour and aroma from these.

  1. Complete Spices: Begin by sauteing complete spices in oil until the cumin (jeera) begins spluttering
  2. Onions: Prepare dinner onions until they’re comfortable and translucent. We don’t need to brown them an excessive amount of, simply soften them.
  3. Floor Spices: Add floor spices and ginger garlic paste. Saute this properly to prepare dinner the spices and ginger garlic paste – about 2-3 minutes
  4. Extra Ginger Garlic: This dish is flavour packed and we would like it to have robust flavours. The additional ginger garlic is added at this stage to maintain the flavour sturdy and contemporary
  5. Tomato Puree: Tomato puree is simply contemporary tomatoes floor to stick. I like to recommend contemporary over retailer purchased as a result of retailer purchased puree is tangier. Add the tomato puree, combine properly and prepare dinner with the masala for a couple of minutes until you begin seeing oil separating from the edges. Thats a certain shot signal that your masala is cooked by.
  6. Dry Roast Hen: Add the marinated rooster after which on excessive flame, maintain tossing it with the masala for two minutes. This may prepare dinner the marinade and seal the flavours.
  7. Simmer: Add some water and simmer the rooster 25 minutes
  8. Onion Capsicum: Closing stretch. Add the roasted onion and capsicum together with kasuri methi and garam masala. Combine and prepare dinner this for an additional 5-7 minutes. The smokiness and sweetness from roasted onions and capsicum will make this a stellar dish!
  9. Serve: Plenty of chopped coriander, some butter and you’re able to serve!!

Karahi Hen tastes finest with parathas, tandoori rotis or chapatis. The gravy is thick and jammy and the rooster stays juicy and tender. The bits of onions and capsicum assist reduce by the spice due to their sweetness and smokiness.

In direction of the tip of the meal, I additionally take pleasure in mixing any masala on my plate with some basmati or jeera rice. It’s simply my factor. So no matter you determine to serve with it, it at all times makes an outstanding meal.

Watch the Recipe Video

Karahi Hen

Spicy, smokey, karahi rooster will get its title from rooster cooked in a karahi or wok and simmered with floor spices and huge cubes of onions and capsicum.


Course: Primary Course

Delicacies: Indian

Key phrase: indian rooster curry, kadai rooster, karahi rooster

Prep Time: 10 minutes

Prepare dinner Time: 35 minutes

Whole Time: 45 minutes

Servings: 4 folks

Energy: 390kcal


Hen Marinade

  • 500 grams Hen
  • ¼ cup Curd
  • 1 teaspoon Ginger Garlic Paste
  • ¼ teaspoon Turmeric
  • ½ teaspoon Salt
  • ½ teaspoon Chilli Powder

Karahi Masala (makes 4 tbsp)

  • 1 tablespoon Coriander Seeds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Fennel Seeds
  • 2 teaspoon Black Peppercorns
  • 2-3 Dry Crimson Chillies

For the curry

  • 4 tablespoons Mustard Oil
  • 1 Bayleaf
  • 5-6 Peppercorns
  • 1 teaspoon Jeera
  • ½ inch Cinnamon
  • 1 medium Onion finely chopped
  • 2 teaspoon Ginger Garlic Paste
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Crimson Chilli
  • 1.5 teaspoon Coriander Powder
  • ½ teaspoon Jeera Powder
  • 2 tablespoons Karahi masala floor earlier
  • ¾ – 1 teaspoon Salt
  • 1 inch Ginger julienned
  • 1 tablespoon chopped Garlic
  • 2 massive Tomatoes roughly pureed
  • 1 teaspoon Ghee
  • 2 complete Crimson Chillies
  • 8-10 Sambar Onion Pearl Onions, sub with onion petals
  • 1 Capsicum cubed
  • ½ teaspoon Garam Masala
  • 1 teaspoon Kasuri Methi roasted and floor
  • 1 tablespoon Butter
  • 1 tablespoon chopped Coriander


  • Marinate rooster for 15-20 minutes by mixing collectively all of the elements talked about beneath rooster marinade.

  • On a low flame, dry roast elements talked about beneath karahi masala for 2-3 minutes till aromatic. Watch out to not burn the spices. Cool and grind to a powder

  • Warmth mustard oil in a kadai and add complete spices (bay leaf, peppercorns, cinnamon and jeera). As soon as the jeera begins spluttering, add onions and saute for a minute or two. Then add ginger garlic paste, turmeric powder, chilli powder, coriander powder, jeera powder and a pair of tbsp of the karahi masala (dry powder floor earlier) and prepare dinner for an additional minute or two until the uncooked odor disappears.

  • Add salt, julienned ginger and chopped garlic and saute on excessive warmth for a minute. Then add the tomato puree and blend properly. Prepare dinner the tomato puree for 2 minutes on excessive warmth until it begins leaving oil on the edges and add the marinated rooster.

  • Stir fry the rooster for 2-3 minutes on excessive warmth to roast the rooster and prepare dinner the curd.

  • Add ½-¾ cup water and canopy and prepare dinner on low for 25 minutes.

  • In one other pan, warmth ghee and add complete crimson chillies, sambar onions and capsicum and stir fry on excessive for 2-3 minutes until the onions and capsicum look blistered. Excessive warmth cooking provides smokiness.

  • As soon as the rooster has been simmering for 25 minutes, add the roasted onions and capsicum to the rooster and blend properly. Add garam masala, kasuri methi and butter and prepare dinner for an additional 5 minutes. Add chopped coriander and switch off the flame. Let this sit for 10 minutes earlier than serving.


Energy: 390kcal | Carbohydrates: 20g | Protein: 16g | Fats: 29g | Saturated Fats: 7g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 14g | Trans Fats: 1g | Ldl cholesterol: 56mg | Sodium: 1396mg | Potassium: 665mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2071IU | Vitamin C: 90mg | Calcium: 102mg | Iron: 3mg

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