← All recipes
Indian · Main
Karahi Chicken
A rustic North Indian chicken curry: thighs rubbed with a fresh green paste, browned, then simmered with tomatoes and ginger until the sauce clings. Serve with rice or flatbread and minted yogurt.
- YieldServes 4 (8 thighs)
- Hands-on35 min
- Total1 h 30 min
- Difficulty
Ingredients
Spice paste
- 1 tspcoriander seeds
- 2green chiles, seeded
- 3 clovesgarlic
- 1 tspground turmeric
- 2 tbspsunflower oil, divided
Curry
- 8 piecesskin-on chicken thighs, slashed crosswise in the thickest part
- 1onion, roughly chopped
- 600 gtomatoes, roughly chopped
- 720 mlvegetable stock, hot
- 1 piecefresh ginger, 5 cm piece, peeled and finely chopped
- 3green bird's eye chiles, left whole
- 30 gfresh cilantro leaves, finely chopped
- to tastesalt
- to tasteblack pepper
To serve
- to tastecooked rice or chapatisoptional
- to tasteplain yogurt, stirred with chopped mintoptional
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.