indian pub chicken karai pot recipe

Craving a bold and flavorful dish that brings Indian curry pub vibes straight to your kitchen? This Indian desi Pub Chicken Karai Pot recipe is a must-try! Packed with aromatic spices, juicy chicken, and a rich tomato-based sauce, this dish is served sizzling hot, perfect for a cozy night in or a festive gathering. Enjoy the authentic taste of Indian street food with this easy-to-make, crowd-pleasing recipe.

indian curry pub chicken karai pot recipe

The Indian desi Pub Chicken Karai Pot is a deliciously spiced chicken dish cooked in a traditional karai (wok) with tomatoes, peppers, and a medley of spices. Known for its rich flavors and sizzling presentation, this dish is a pub favorite, combining tender chicken with a thick, aromatic sauce. Serve with naan, roti, or rice for a truly satisfying meal that's full of authentic Indian flavors.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 800g bone-in chicken pieces
• 4 tbsp vegetable oil
• 2 large onions, finely chopped
• 2 tbsp ginger-garlic paste
• 4 large tomatoes, chopped
• 2 green chilies, slit lengthwise
• 1 tbsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp fennel seeds
• 5 dried red chilies
• 1 tsp turmeric powder
• 1 tsp Kashmiri red chili powder
• 1 tsp garam masala
• 1 tbsp dried fenugreek leaves (kasuri methi)
• Salt to taste
• 1/4 cup plain yogurt
• Fresh coriander leaves for garnish
• 1 tbsp butter (optional)

Method

 

1. In a dry pan over medium heat, toast cumin seeds, coriander seeds, fennel seeds, and dried red chilies for about 2 minutes until fragrant. Grind these toasted spices into a coarse powder using a spice grinder or mortar and pestle.
2. Heat 4 tbsp vegetable oil in a large, heavy-bottomed karahi or deep pan over medium-high heat.
3. Add chopped onions and fry for 8-10 minutes until golden brown, stirring frequently.
4. Add ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
5. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken starts to brown.
6. Add the ground spice mix, turmeric powder, Kashmiri red chili powder, and salt. Stir well to coat the chicken with the spices.
7. Add chopped tomatoes and green chilies. Cook for 10 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.
8. Reduce heat to medium-low, cover the pan, and let it simmer for 15-20 minutes or until the chicken is cooked through, stirring occasionally.
9. Remove the lid and increase heat to medium-high. Cook for another 5-7 minutes, stirring frequently, until the excess water evaporates and the oil starts to separate from the sauce.
10. Add garam masala and crushed dried fenugreek leaves. Stir well.
11. Lower the heat to low and add the yogurt. Stir continuously to prevent curdling.
12. Cook for an additional 2-3 minutes until the yogurt is well incorporated.
13. If desired, add 1 tbsp of butter for extra richness and glossy finish.
14. Garnish with fresh coriander leaves before serving.
15. Serve hot with naan bread or rice.

Notes

You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don’t forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.