Chicken Nakka Karahi

1kg Chicken
¼ cup Ginger Garlic Paste
2 Tablespoon crushed Red Chili
1½ teaspoon Black Pepper – crushed
¼  teaspoon Turmeric Powder
¼  teaspoon Cumin Seeds
1 Tablespoon Coriander Powder
2 cup Tomatoes – cubed
½ cup Onion (Paste – Blended with water)
Salt to taste
½ cup Butter Ghee/Clarified Butter/Desi Ghee

3-4 No Green Chili
50-75g Ginger-Julienne
Fresh Coriander – Chopped (as per need)
½ teaspoon Garam Masala Powder


  1. Pour oil in wok and let it be hot.
  2. When the oil is ready, put ginger garlic paste and make it golden brown.
  3. Put the chicken and cook it.
  4. When chicken is 70% cook, include crushed red chili, Black pepper, cumin seeds, and turmeric powder.
  5. Cook it for a while and mix well. Afterward add onion paste and salt
  6. Cover the pan with a lid and cook it at low flame.
  7. Cook it for 5-7 minutes and have a look, if it is ready, put tomatoes in it and cook for a minute or two.
  8. Remove it from stove and garnish it.

Note: The chicken in karahi will not be very tender.

Onion Paste
Onion Paste
Tomatoes - cubed
Tomatoes – cubed
Nakkab Karahi
Nakkab Karahi – Preparation
Nakka Karahi - Preparation
Nakka Karahi – Preparation