Karhai Chicken

Name: Karhai Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: Indian
Ingredients: 2 tablespoons canola oil; 2 red onions, chopped; 4 bone-in chicken thighs; 6 bone-in chicken legs; 4 medium tomatoes, diced; 1 tablespoon garlic paste; ¼ cup fresh ginger, minced; 2 hot green peppers, slit; 1 to 2 teaspoons salt, or to taste; ½ teaspoon red chili powder or cayenne pepper; ⅓ teaspoon turmeric powder; ⅓ cup fresh cilantro, chopped (divided)

Recipe GLPReed1578ae8a5ac

Indian

Main Course

60 min

1236 cal

Servings: 6

Stovetop

SNAP eligible

A vibrant Pakistani-Indian classic featuring bone-in chicken pieces cooked in a traditional karhai (wok-like pan) with aromatic spices, fresh ginger, garlic, tomatoes, and green peppers. The chicken becomes tender and absorbs the rich, warming spices while the tomatoes break down into a flavorful sauce.

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Ingredients

2 tablespoons canola oil

2 red onions, chopped

4 bone-in chicken thighs

6 bone-in chicken legs

4 medium tomatoes, diced

1 tablespoon garlic paste

¼ cup fresh ginger, minced

2 hot green peppers, slit

1 to 2 teaspoons salt, or to taste

½ teaspoon red chili powder or cayenne pepper

⅓ teaspoon turmeric powder

⅓ cup fresh cilantro, chopped (divided)

Directions

Heat the canola oil in a large karhai, wok, or deep skillet over medium-high heat. Once shimmering, add the chopped red onions and cook, stirring occasionally, until they become soft and golden, about 5-6 minutes.
Add the garlic paste and minced ginger to the onions, stirring constantly for about 1-2 minutes until fragrant. Be careful not to let the spices burn.
Add the bone-in chicken thighs and legs to the pan, stirring to coat them with the aromatic mixture. Cook for about 5 minutes, turning the pieces occasionally to brown them on all sides.
Stir in the turmeric powder and red chili powder, mixing well to distribute the spices evenly throughout the chicken.
Add the diced tomatoes and salt to taste, stirring well. Reduce heat to medium and cover the karhai partially with a lid or cover. Allow the chicken to simmer for 25-30 minutes, stirring occasionally, until the tomatoes break down into a sauce and the chicken is fully cooked through (internal temperature of 165°F).
Add the hot green peppers and most of the chopped cilantro (reserving about 1 tablespoon for garnish), stirring gently. Cook uncovered for another 2-3 minutes to allow the peppers to soften slightly and the cilantro to infuse the dish.
Taste and adjust the salt and spice levels as needed. Transfer the karhai chicken to a serving dish and garnish with the reserved fresh cilantro. Serve hot with rice or bread.

Comments

Grocery List Plus Editorial Staff4

Karhai chicken scores well on ingredient availability—all items from the spice aisle to fresh produce are readily found at Harris Teeter, Food Lion, or Walmart without a second stop. The stated 60 minutes is honest for a recipe that requires browning chicken thighs and legs, building a tomato-garlic-ginger sauce, and letting flavors meld; no hidden prep lies here. Cost per serving lands around $3.50 to $4.00, driven by bone-in thighs and legs (cheaper than breast meat) and modest spice use, making this budget-friendly for a family of six. This is a one-pot, hands-on dish that benefits from occasional stirring but does not demand constant attention, and the braised chicken reheats beautifully the next day, making it genuinely useful for a weeknight or meal prep.