Zafar’s Famous Chicken Ginger Karai

Chicken Ginger


2 lbs chicken breast/thighs cut in 1 inch pieces
2 lbs Roma tomatoes peeled and halved
1 heaping cup chopped cilantro ( about 1 bunch )
1/4th cup thinly sliced ginger ( about 2 inch piece)
1 tsp garlic paste
1/8th cup chopped Thai chili ( about 5-6) (can be substituted with milder green chilis if preferred)
1/2 cup oil
1 ½   tsp salt
1 ½   tsp black pepper powder


  1. In large pot, add tomatoes and salt and pepper, cover and let soften on medium heat
  2. Once it reduces to about half, but still has some form, add chicken and garlic paste
  3. Cover and let chicken cook until no longer pink inside
  4. Increase heat; add oil, cilantro, Thai chili, and ginger and fry (bhun) well until oil separates (about 10 minutes).
  5. Taste and add additional salt and pepper to taste
  6. Serve hot with naan or rice


  • This recipe works great with mutton too but when making with mutton just add the mutton and tomatoes together as the mutton takes longer to cook and does not release as much water as chicken
  • Always use a 1:1 meat to tomato ratio
  • After oil separates, excess oil can be removed before serving but all oil is vital to the frying processchopped cilantro and thai

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