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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine chicken, ginger garlic paste, turmeric, chilli powder, and salt in a bowl. Massage well to coat evenly. Set aside.
Roast coriander seeds, cumin seeds, fennel seeds, black pepper, elaichi, kasuri methi, Kashmiri red chillies, and bay leaf in a dry pan until fragrant.
Grind roasted spices into a coarse powder to make the karahi masala. Set aside.
Heat ghee in a karahi or deep pan. Add marinated chicken and roast on high heat, mixing occasionally, for 5-10 minutes.
Grind garlic, ginger, and green chillies into a paste. Add over chicken and cook until the raw smell goes away.
Mix in Kashmiri red chilli powder and coriander powder.
Add tomatoes over chicken, cover and cook until soft and mushy, about 8-10 minutes.
Add whole green chillies and prepared karahi masala. Mix well.
Pour in beaten curd and mix until it emulsifies with the curry.
Add kasuri methi and onion petals and simmer for 5 minutes.
Garnish with ginger julienne, coriander leaves, and slit green chillies. Serve hot with laccha paratha or naan.
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For a richer flavor, use homemade beaten curd.
Adjust the amount of Kashmiri red chilli powder to control the spice level.
Can I use boneless chicken?
Yes, boneless chicken can be used, but the cooking time may vary.
What can I substitute for ghee?
You can use oil or butter as a substitute for ghee.
Is there a vegetarian version?
Yes, you can substitute chicken with paneer or mixed vegetables.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this dish less spicy?
Reduce the amount of green chillies and Kashmiri red chilli powder to make it less spicy.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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