Chicken Karahi with Ginger & Tomato Sauce
Check out this stir-fried chicken in ginger and tomato sauce recipe that you need to try at home. Here's the easy recipe you can try.
Equipment
Large wok or 12-inch heavy-bottomed skillet
Wooden spoon or heat-resistant spatula
Sharp chef's knife
Cutting Board
Instant-read thermometer
Measuring spoons
Ingredients
10 cloves garlic - about 30g, minced
1 piece ginger - fresh ; 2-inch piece (about 30g), minced, plus extra julienned for garnish
1 ⅓ lb ground chicken (minced chicken) - about 600g, minced chicken
7 medium tomatoes - about 900g / 2 lb, chopped
1 teaspoon salt
1 teaspoon sugar - or to taste, to balance tomato acidity- 2 teaspoons Kashmiri chilli powder - mild, for colour
2 teaspoons ground coriander
2 teaspoons cumin - ground- 1 teaspoon nigella seeds - kalonji
- ¼ cup green peas - 40g, fresh or frozen
- 5 medium green chillies
1 tablespoon cilantro (coriander) - fresh ; coriander leaves, chopped, for garnish
3 tablespoons vegetable oil - or neutral cooking oil
Instructions
- Heat 3 tablespoons vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat. Add the minced garlic and ginger, then sauté for 2-3 minutes until golden, nutty, and slightly sticky — do not rush this step.3 tablespoons vegetable oil, 10 cloves garlic, 1 piece ginger
- Add the ground chicken and break it apart with a wooden spoon. Stir-fry over high heat for 5-7 minutes until fully browned with no pink remaining, and the internal temperature reaches 165°F / 74°C.1 1/3 lb ground chicken (minced chicken)
- Add the chopped tomatoes, green peas, green chillies, Kashmiri chilli powder, ground coriander, ground cumin, nigella seeds, salt, and sugar. Stir well to combine. Cook over high heat, stirring frequently, for 10-12 minutes until the tomatoes break down completely and the sauce thickens and clings to the chicken — you should see oil separating at the edges.7 medium tomatoes, 1/4 cup green peas, 5 medium green chillies, 2 teaspoons Kashmiri chilli powder, 2 teaspoons ground coriander, 2 teaspoons cumin, 1 teaspoon nigella seeds, 1 teaspoon salt, 1 teaspoon sugar
- Remove from heat. Garnish with fresh cilantro, julienned ginger, and sliced green chilli. Serve immediately while sizzling, with warm chapatti or steamed basmati rice.1 tablespoon cilantro (coriander), 1 piece ginger
Notes
Storage: Cool completely, transfer to an airtight container, and refrigerate for up to 3 days. Freeze flat in zip-lock bags for up to 2 months.
Reheating: Reheat in a skillet over medium heat with a splash of water, stirring until it reaches 165°F / 74°C throughout. Thaw frozen portions overnight in the fridge before reheating.
Make-Ahead: Cook the full recipe, cool, and store. The spices deepen overnight, making this an ideal meal-prep dish.
Substitution: Ground turkey (preferably dark meat) works as a direct swap. Adjust sugar to taste if your tomatoes are very ripe.
Pro Tip: Don't rush the garlic-ginger stage — cook until the paste turns nutty and slightly sticky. This builds the entire base flavour and prevents a raw, sharp bite in the finished dish.
Nutrition
Serving: 1servingCalories: 793kcalCarbohydrates: 38gProtein: 60gFat: 48gSaturated Fat: 10gPolyunsaturated Fat: 17gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 260mgSodium: 1781mgPotassium: 2824mgFiber: 12gSugar: 18gVitamin A: 4358IUVitamin C: 85mgCalcium: 143mgIron: 6mg
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