Stir-Fried Chicken Karahi with Tomatoes and Green Chilies
A vibrant chicken dish simmered in a tomato-onion base with aromatic spices, ready in 40 minutes. This Pakistani-inspired chicken recipe, ready in about 40 minutes, pairs boneless chicken thighs, vegetable oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 680 g boneless chicken thighs
- 3 tbsp vegetable oil
- 150 g yellow onion
- 200 g ripe tomatoes
- 10 g green chilies
- 30 g ginger paste
- 6 g garlic cloves
- 5 g ground cumin
- 5 g ground coriander
- 1 g turmeric powder
- 150 g plain yogurt
- 2 tbsp fresh cilantro
- to taste salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 150 g finely chopped yellow onion and 10 g sliced green chilies, sautéing for 3-4 minutes until onion is translucent and chilies are softened.
- Step 2: Stir in 30 g ginger paste and 6 g minced garlic, cooking for 1 minute until fragrant.
- Step 3: Add 5 g ground cumin, 5 g ground coriander, and 1 g turmeric, stirring for 30 seconds until spices are aromatic.
- Step 4: Add 680 g chicken cubes, cooking for 5 minutes while stirring, until chicken is lightly browned on all sides.
- Step 5: Stir in 200 g diced tomatoes and 150 g plain yogurt, bringing to a gentle simmer. Cook for 10-12 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened slightly.
- Step 6: Stir in 2 tbsp fresh cilantro and season with salt to taste. Cook for 1 minute more until cilantro wilts.
Frequently asked questions
How long does Stir-Fried Chicken Karahi with Tomatoes and Green Chilies take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Chicken Karahi with Tomatoes and Green Chilies?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.
Can I substitute ingredients in Stir-Fried Chicken Karahi with Tomatoes and Green Chilies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Chicken Karahi with Tomatoes and Green Chilies for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Chicken Karahi with Tomatoes and Green Chilies?
Pakistani chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
