Whole30 Chicken Karahi

Savor the bold, aromatic flavors of Whole30 Chicken Karahi, a healthy and wholesome twist on the classic Pakistani dish that’s completely grain- and dairy-free. Made with tender boneless chicken thighs simmered in a rich, spiced tomato-based curry, this recipe features fragrant cumin seeds, earthy turmeric, and vibrant coriander for an authentic flavor profile. Cooked in ghee or coconut oil, it aligns perfectly with Whole30 guidelines while staying deeply satisfying. The dish is garnished with fresh cilantro and a hint of zesty lemon to balance the warmth of green chilies and red chili powder, resulting in a lip-smacking, restaurant-quality meal in just under an hour. Serve this protein-packed delicacy alongside cauliflower rice or a fresh salad for a nutritious, gluten-free feast. Perfect for weeknight dinners or meal prep, this flavorful Chicken Karahi will keep your Whole30 journey exciting and delicious.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thighs
• 3 tablespoons Ghee or coconut oil
• 1 large Onion
• 4 medium Tomatoes
• 4 large Garlic cloves
• 1 inch piece Ginger
• 2 medium Green chilies
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 0.5 cup Fresh cilantro
• 1 medium Lemon

Directions

Step 1

Cut the boneless chicken thighs into bite-sized pieces and set aside.

Step 2

Finely chop the onion and tomatoes, mince the garlic, and grate the ginger.

Step 3

Heat the ghee or coconut oil in a large pan over medium heat.

Step 4

Add the cumin seeds to the hot oil and let them crackle for about 30 seconds.

Step 5

Add the chopped onion to the pan and sauté until golden brown.

Step 6

Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.

Step 7

Add the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt.

Step 8

Cook the mixture until the tomatoes start to break down and form a thick paste, stirring occasionally.

Step 9

Add the chicken pieces to the tomato-onion mixture, stirring well to coat the chicken with the masala.

Step 10

Cover the pan and cook for 20-25 minutes, stirring occasionally until the chicken is fully cooked and tender.

Step 11

Cut the green chilies lengthwise and add them to the pan, cooking for an additional 5 minutes.

Step 12

Garnish with freshly chopped cilantro and a squeeze of lemon juice before serving. Serve hot.

Nutrition Facts

Serving size	(1381.0g)

Amount per serving	% Daily Value*
Calories	1503.6

Total Fat 95.9g	0%
Saturated Fat 38.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 559.3mg	0%
Sodium 2746.2mg	0%
Total Carbohydrate 63.3g	0%
Dietary Fiber 14.8g	0%
Total Sugars 25.9g
Protein 111.2g	0%

Vitamin D 0IU	0%
Calcium 287.1mg	0%
Iron 12.1mg	0%
Potassium 2958.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 28.5%

Carbs: 16.2%