Tandoori Chicken Karahi

This tandoori chicken karahi is a treat for your taste buds and never fails impress your family. #HappyCookingToYou #RafhanCornOil

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  • Chicken ½ kg
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Lemon juice 1 & ½ tbs
  • Namak (Salt) 1 tsp or to taste
  • Zarda ka rang (Yellow food color) 1/4 tsp
  • Dahi (Yogurt) ½ Cup (room temperature)
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Dhania powder (Coriander powder) ½ tbs
  • Haldee powder (Turmeric powder) ½ tsp
  • Garam masala powder 1 tsp
  • Lal mirch (Red chili) crushed 1 tsp
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Rafhan corn oil 1/4 Cup
  • Tamatar (Tomatoes) blanched & pureed 2-3 large
  • Koyla (Charcoal) for smoke
  • Adrak (Ginger) julienne
  • Hari mirch (Green chilli) 1-2
  • Hara dhania (Fresh coriander) chopped
  • Kasuri meethi (Dried fenugreek leaves)
  • Adrak (Ginger) julienne


In bowl,add chicken,ginger garlic paste,lemon juice,salt,yellow food color,mix well and marinate for 30 minutes.

In bowl,add yogurt,red chili powder,coriander powder,turmeric powder,garam masala powder,red chili crushed,cumin seeds,whisk well & set aside.

In wok,add corn oil,marinated chicken,mix well and fry for 10-12 minutes.

Add blanched & pureed tomatoes and mix well.

Now add spiced yogurt and mix well,cover and cook on low flame for 6-8 minutes then cook on high flame until oil separates.

Give a charcoal smoke for 2 minutes.

Add ginger,green chili and fresh coriander.

Add dried fenugreek leaves,ginger & serve!

Recipe By: Seema Hanif

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