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Karahi Chicken

Servings 4
Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 1 kg chicken cut into medium-size pieces
  • 1 cup vinegar for marination
  • 1 cup oil
  • 1 cup whole garlic cloves peeled
  • 3 cups fresh mint leaves divided
  • 1 tsp salt
  • 2 tsp chilli powder
  • 1 cup tomato purée or ½ kg tomatoes, finely chopped
  • 2 tsp brown sugar

Instructions

  • Marinate the chicken in 1 cup of vinegar for 1 hour. After marinating, rinse well and pat the pieces completely dry.
  • Heat 1 cup of oil in a karahi (or deep skillet) over high heat. Add the chicken pieces and fry for 10 minutes, stirring frequently to brown all sides.
  • Stir in the garlic cloves, 2 cups of the mint leaves, salt, and chilli powder. Continue frying on high heat for another 10 minutes, allowing the garlic to soften and the mint to crisp slightly.
  • Add the tomato purée and cook on high heat, stirring constantly, until the mixture dries out and you see the oil separate and rise to the surface.
  • Reduce the heat to low, add the remaining 1 cup of mint leaves and the brown sugar, stir gently to combine, then remove from heat.

Notes

This Karahi Chicken relies on high-heat cooking to develop a slightly charred, smoky flavour in the garlic and mint. Patting the meat dry after marination ensures proper browning and prevents steaming. The final addition of fresh mint and brown sugar balances the tang of the tomato purée and vinegar, giving the dish its signature bright and slightly sweet finish. Serve immediately with hot naans or steamed rice for the best experience. Karahi Chicken is named after “the karahi,” a wok-like iron pan in which it’s traditionally cooked.
Author: Reyhana Ashraf
Course: Main Dish
Cuisine: Bangladeshi