Masala Chicken Karahi – Authentic, Smoky & Cooked Over Charcoal

Masala Chicken Karahi, but taken up a notch — cooked properly over roaring hot charcoal on the Kamado Joe grill. The difference? A deep, smoky aroma and flavour that you simply can’t get on the hob.

Ingredients

• 1 whole chicken, skinless, cut into small bone-in pieces
• ½ cup oil
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 2 tsp salt
• 1 tsp turmeric powder
• 1 tbsp garam masala
• 2 tbsp danya jeera (ground coriander-cumin)
• 1 tbsp red chilli powder
• 1 tbsp black pepper powder
• 2 green chillies, chopped
• 1 cup cherry tomatoes, halved
• 1 cup water

To Finish:

• Fresh coriander (generous handful)
• Extra chopped green chillies (optional)
• Fresh ginger (thin slivers)

Method

1. Fire Up the Charcoal

Get a chimney of charcoal white-hot. We need intense heat, not gentle warmth.

2. Sear the Chicken

In a steel karahi over the charcoal, heat oil until shimmering.
Add chicken pieces (no spices yet). Fry until lightly golden.

3. Add Aromatics & Spices

Stir in ginger and garlic paste. Fry for 1 minute until fragrant.
Add salt, turmeric, garam masala, danya jeera, red chilli powder, and black pepper.
Fry briefly to awaken the spices.

4. Tomatoes & Chillies

Add green chillies and cherry tomatoes. Mix gently.
Pop on the lid and let the tomatoes soften for 3 minutes.

5. Steam & Simmer

Pour in 1 cup of water. Cover and cook for 10 minutes, stirring every couple of minutes to stop sticking.

6. Finish & Garnish

Once the oil rises to the top and the chicken is cooked, turn off the heat.
Scatter fresh coriander, extra green chillies, and slivers of ginger.

Serve hot with naan, roti, or paratha.

Masala Chicken Karahi – Authentic, Smoky & Cooked Over Charcoal

Authentic masala chicken karahi cooked over charcoal on the Kamado Joe grill. Smoky, bold, and deeply flavourful — perfect with naan or paratha.

Author: Burmawala Kitchen Cooking Method: Curry Cuisine: Pakistani Courses: Dinner, Lunch Recipe Keys: High Protein Non Vegetarian

Print Recipe

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Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner Servings: 5

Ingredients

Servings

• 1 chicken (cut, bone-in)
• 0.5 cup oil
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 2 tsp salt
• 1 tsp turmeric
• 1 tbsp garam masala
• 2 tbsp danya jeera
• 1 tbsp red chilli powder
• 1 tbsp black pepper
• 2 green chillies, chopped
• 1 cup cherry tomatoes, halved
• 1 cup water
• Fresh coriander & ginger to garnish

Instructions

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1. Heat charcoal until red-hot.
2. Sear chicken in oil until golden.
3. Add ginger & garlic paste, fry 1 min.
4. Add spices, fry briefly.
5. Add tomatoes & chillies, cover 3 mins.
6. Pour in water, cover, cook 10 mins.
7. Garnish & serve hot.
   

Keywords: chicken karahi, masala karahi, charcoal chicken curry, Kamado Joe recipes, smoky chicken curry, authentic karahi recipe, Pakistani chicken curry, grilled chicken karahi, Indian chicken karahi, Burmawala Kitchen