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Karahi Masala Night
Karahi masala is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. ‘Karahi’ is the Hindi name for the pot, but they’re also known as a 'kadai', 'korai' or 'kadhi' and are used for shallow and deep frying as well as slow cooked curries throughout India, Pakistan and Bangladesh. Here we’re cooking onions and peppers until sweet and caramelised, then adding a spicy paste and marinated chicken to create a deliciously moreish dish, served with garlic and coriander rice, a tangy tomato and mint pachadi, vibrant matar subji and crispy green chilli pooris.
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40 mins
50 mins
3/5
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Special Price £4.00 Regular Price £8.67
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Karahi masala is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. ‘Karahi’ is the Hindi name for the pot, but they’re also known as a 'kadai', 'korai' or 'kadhi' and are used for shallow and deep frying as well as slow cooked curries throughout India, Pakistan and Bangladesh. Here we’re cooking onions and peppers until sweet and caramelised, then adding a spicy paste and marinated chicken to create a deliciously moreish dish, served with garlic and coriander rice, a tangy tomato and mint pachadi, vibrant matar subji and crispy green chilli pooris. 
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Recipe
40 mins
50 mins
3/5
High Effort
Chicken
Dietary
Gluten Free
Taste Profile
Hot
Sweet
Origin
Indian
India
Chaat Masala: amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida, fenugreek
Poori Blend: ajowan, fennel, green chilli
Rice Spices: curry leaf, coriander leaf
Karahi Ground Spices: coriander, Kashmiri chilli, yellow MUSTARD, turmeric, fenugreek leaf, cumin
Matar Subji Spices: cumin, coriander, turmeric, Kashmiri chilli
Garam Masala: coriander leaf, amchur, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Karahi Seeds: cumin, brown MUSTARD, fennel, fenugreek
Pachadi Spices: brown MUSTARD, cumin, mild chilli flakes, mint, asafoetida, oil, fenugreek, salt
May contain CELERY and SESAME. Allergens are listed in CAPITALS
Poori Blend: ajowan, fennel, green chilli
Rice Spices: curry leaf, coriander leaf
Karahi Ground Spices: coriander, Kashmiri chilli, yellow MUSTARD, turmeric, fenugreek leaf, cumin
Matar Subji Spices: cumin, coriander, turmeric, Kashmiri chilli
Garam Masala: coriander leaf, amchur, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Karahi Seeds: cumin, brown MUSTARD, fennel, fenugreek
Pachadi Spices: brown MUSTARD, cumin, mild chilli flakes, mint, asafoetida, oil, fenugreek, salt
May contain CELERY and SESAME. Allergens are listed in CAPITALS
- 500g diced chicken (thighs are best)
- 200g mangetout or sugar snap peas
- 150g peas (fresh or frozen)
- 3 onions
- 5 cloves of garlic
- 1 green chilli (optional)
- 2 peppers (any colour)
- 3 tomatoes
- 1 lemon
- 150g natural yogurt (full fat is best) or dairy-free alternative
- 160g plain flour or gram (chickpea) flour
- 300g basmati or long grain rice
- Oil for frying (sunflower or vegetable oil is best)
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