Chicken Karahi from Afghanistan

This flavorful dish brings together tender chicken cooked with aromatic spices and fresh tomatoes for a rich, comforting meal. Perfect for sharing with family or friends, it’s a delicious way to explore Afghan cuisine at home.

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TIME45 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

Onion 1 large Almonds 10-12 Water ¼ Cup Ginger sliced 2-inch piece Garlic 3 cloves Green chillies 3-4 Fresh coriander handful Yogurt 1 Cup Coriander powder 1 tsp Salt 1 tsp or to taste White pepper powder ½ tsp Cumin powder 1 tsp Dried fenugreek leaves 1 tsp Black pepper powder ½ tsp Lemon juice 1 Cream ½ Cup (room temperature) Boneless chicken cubes 750g Cooking oil 1 tbsp Onion cubes 1 medium Capsicum cubes 1 medium Cooking oil 2 tbsp Butter 1 tbsp Green cardamom 3-4 Cloves 5-6 Water ¼ Cup or as required Charcoal for smoke Oil Fresh coriander chopped

02 / HOW TO MAKE IT

Let's cook.

01

Step 1

Start by putting the onion, soaked almonds, and water in a saucepan. Bring it to a boil, then lower the heat and let it simmer for about 10 minutes. Once cooked, let it cool down a bit.

02

Step 2

Next, blend the cooled mixture with ginger, garlic, green chilies, and fresh coriander until smooth. In a bowl, mix this paste with yogurt, coriander powder, salt, white pepper, cumin, dried fenugreek leaves, black pepper, lemon juice, and cream. Add the chicken, coat it well, and let it marinate for at least 30 minutes.

03

Step 3

Heat some oil in a cast iron skillet and cook the marinated chicken on medium heat until it’s done, about 6-8 minutes, turning to brown all sides. Save any leftover marinade for later.

04

Step 4

In a wok, quickly sauté some onion and capsicum in a bit of oil for a minute, then set them aside. In the same wok, melt butter with a little oil, toss in green cardamom and cloves, and cook for a minute until fragrant. Add the reserved marinade and cook it for a couple of minutes.

05

Step 5

Pour in some water, bring it to a boil, then add the cooked chicken. Cover and simmer on low heat for 10-12 minutes. Finally, stir in the sautéed onions and capsicum. Turn off the heat, add a bit of coal smoke for that authentic aroma if you like, and garnish with butter and fresh coriander. Serve and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh tomatoes for the best natural sweetness and tang.
- Cook the chicken on medium-high heat to get a nice sear before simmering.
- Stir frequently to prevent the spices from sticking and burning.

Why you’ll love it

This dish is full of rich, bold flavors that come from fresh tomatoes, garlic, and aromatic spices. It’s a comforting meal that’s both hearty and satisfying. The tender chicken cooks quickly, making it perfect for a weeknight dinner.

Serving ideas

Serve with warm naan or steamed basmati rice to soak up the delicious sauce. A side of fresh cucumber salad or yogurt raita balances the spices well and adds a cooling contrast.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. This dish can also be frozen for up to 2 months.