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Chicken Karhaai

By: Nausheen Khan  
"This is one of the most popular chicken dishes. An extremely easy and flavorful chicken dish with just a few simple ingredients. Traditionally for this dish the chicken is cut into 16 pieces (usually by the butcher) but you can make it with bigger pieces as well. The spiciness of the dish can be varied by increasing or decreasing the amount of black pepper and green chile in the recipe to suit your taste."

Rating: This weblink has been rated 5 times with an average star rating of 4.2 Read Reviews (3)

Rate/Review | 242 people have saved this

Prep Time:
25 Min
Cook Time:
30 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/4 cup vegetable oil
  • 1 (4 pound) whole chicken, cut into 16 pieces
  • 1/4 cup diced fresh tomato
  • 3 tablespoons ginger paste
  • 2 serrano chile peppers, or to taste (optional)
  • 2 teaspoons black peppercorns, coarsely crushed
  • 1/2 teaspoon salt
  • 1/2 cup water

Directions

  1. Heat oil over medium-high heat in a large pan. Lightly brown the chicken on all sides in the oil. Turn heat to low, then stir in the tomato, ginger paste, serrano peppers, crushed peppercorn, and salt. Cover, and simmer for 15 minutes.
  2. Pour in the water and turn the pieces of chicken over. Cover, and continue cooking until the chicken is done, about 15 minutes more, adding additional water as necessary.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 763 | Total Fat: 55.2g | Cholesterol: 227mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2006 by Vladadeska 
I made several mistakes with this recipe. My pepper grinder broke so I tried to use a mortar... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2007 by nyxcrunner 
It had a nice flavor from the pepper and ginger but it was a little too plane for me. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2007 by robin 
This in one of my favorite recipes. I tried this in an Indian restaurant and it was really... MORE

 
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