Chicken cooks fast with tomatoes, green chiles, ginger, and black pepper until the oil separates.
15 min prep 45 min cook
Keeps the screen on · step-by-step guide · built-in timer
Heat the neutral oil in a karahi or wide pot.
Add the chicken and brown it over high heat for 8 minutes.
Add the chopped tomatoes, garlic, and salt to the chicken.
Cover and cook the chicken in the tomato juices for 18 minutes.
Uncover and cook for 15 minutes until the sauce thickens and the oil separates.
Add the green chilies, ginger strips, and black pepper.
Serve hot with cilantro and basmati rice.
💡 Tip: Cooking until the tomato sauce releases its oil gives karahi its glossy texture.
🍽️ Serving suggestion: Serve in the karahi pan with basmati rice, lime wedges, and fresh cilantro.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~430
kcal calories
39
g protein
9
g carbs
26
g fat
4.9g
Sugar
2.6g
Fiber
940.6mg
Sodium
0.9g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (67%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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