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Photo of Mughlai Karahi Chicken by Akum Raj Jamir at BetterButter

Mughlai Karahi Chicken

Akum Raj Jamir
15 minutes
Prep Time
30 minutes
Cook Time
3 People
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ABOUT Mughlai Karahi Chicken RECIPE

Mughlai Karahi Chicken is one simple and quick dish which is delicious and flavorful with slightly thick and rich gravy coming out from using a good amount of tomatoes and onions. This recipe has been a hit with friends and families so I am sharing it here today.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Mughlai
  • Pan fry
  • Boiling
  • Sauteeing
  • Main Dish
  • Low Fat

Ingredients Serving: 3

  1. chicken - 500 gms 
  2. Fresh ginger garlic paste - 1 tbsp
  3. oil - 3 tbsp 
  4. tomato - 2 chopped 
  5. onion - 2 chopped 
  6. Red Chilly powder - 1 tbsp (you can use kashmiri red chilly powder) 
  7. curd - 2 tbsp 
  8. turmeric Powder - ¼ tsp 
  9. coriander seeds - 1 tsp 
  10. cumin seeds - ½ tsp 
  11. peppercorns - ¼ tsp 
  12. Garam masala powder - 1 tsp 
  13. Green chillies - 2 thinly sliced length wise
  14. ginger Julienne - few
  15. Few coriander leaves chopped 
  16. Few mint leaves chopped 
  17. salt to taste 
  18. water as required 


  1. Take the coriander seeds, cumin seeds and peppercorns and coarsely ground them. Keep aside. 
  2. Take the chicken in a mixing bowl. Add the ginger garlic paste, salt to taste, mix well and keep aside for sometime. 
  3. Heat oil in a pan. Add the chicken and sear them on medium heat for 5-10 mins stirring continuously. 
  4. Add the tomatoes, mix well and cook till the tomatoes turns soft and mushy. . 
  5. Add the onion and chilly powder, mix well, cover the pan and cook on low heat for about 5 mins. 
  6. Add the curd, turmeric powder, coarsely grounded spices and mix well coating the chicken well with masalas. Sprinkle some water, cover the pan and cook on low-medium heat stirring occasionally for about 15 mins or till the chicken is cooked completely.
  7. Take off the heat add the garam masala and mix well.
  8. Add the coriander leaves, mint leaves, green chillies and ginger julienne. Mix well before serving.

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Sylvia High
Sylvia High   Aug-01-2017


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