C46 Karahi Chicken

If you ask "what is the difference between a Balti and a Karahi" many will say they are the same thing, only differentiated by the chef´s interpretation. A Balti and a Karahi refer to the same style of cooking pan (similar to a wok but having 2 handles), but a Balti should have more aromatic spices whereas a Karahi should be more robustly spiced. This is an updated version but the previous recipe is still available here.


For 1 Continued...
2 tbspn oil ½ tspn garam masala (1)
50 gm onion (prepared weight) ¼ tspn turmeric
1 tspn green chilli (chopped) 300 ml C46 curry base sauce (see note 1)
3 tbspn chopped tomato 1 portion c41 precooked chicken
½ tspn ginger (grated) ¼ tspn salt
½ tspn garlic (crushed) ½ tspn ground coriander (2)
½ tspn chilli powder 1/8 tspn garam masala (2)
½ tspn ground coriander (1)  


Cooking - 7½ min

  1. Heat the oil in a suitable pan and fry the onions, green chilli and tomato, stirring regularly, for 2 min.
  2. Stir in the ginger/garlic paste and cook, stirring, for 30 seconds.
  3. Add the chilli powder, ground coriander (1), garam masala (1) and turmeric and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
  4. Add the chicken, salt and 120 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
  5. Stir in the ground coriander (2) and garam masala (2) and cook, stirring occasionally, for 1 min.


  1. Serve with rice and optionally garnish with freshly chopped coriander.


(1) Dilute the c46 base sauce with 100 ml of water and warm before use.
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The main ingredients
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The finished meal

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