In Association with

Sesame Chicken Karahi


2 lb. Chicken pieces
8 tablespoons tomato ketchup
2 tablespoon tamarind paste
3 teaspoon chilli powder
3 teaspoon salt
2 tablespoon brown sugar
3 teaspoon ginger
3 teaspoon garlic
4 tablespoon desiccated coconut
4 tablespoon sesame seed
2 tablespoon poppy seeds (Kushkush)
2 teaspoon cumin powder
3 teaspoon coriander powder
10 tablespoon corn oil
1 tablespoon curry leaves
1 teaspoon onion seeds (kalaugi)
1 teaspoon fenugreek seeds
2 red chillies
20 cherry tomatoes
chopped fresh coriander
1 thick chopped onion


  1. Wash chicken
  2. Mix tomato ketchup and tamarind paste
  3. Add chilli powder, salt, sugar, ginger, garlic, coconut, sesame and poppy seeds, cumin and coriander powder to mixture
  4. Add chicken and leave to marinade for at least 10 minutes
  5. Heat oil in karahi. Add curry leaves, onion seeds, dried red chillies, fenugreek seeds and fry for 1/2 minute until fenugreek seeds turn a little darker.
  6. Add chicken and cook on medium heat for 12-15 minutes.
  7. When chicken is soft add tomatoes and onion and cook for a further 5 minutes.
  8. Garnish with fresh coriander and serve with Nan or Paratha.

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