Karahi Murgh Afghani (Kandahar Wok-Seared Tomato, Ginger & Green Chili Chicken) – Authentic Afghanistan Recipe
Sizzling Afghan karahi skillet where ripe tomatoes and fresh ginger form a thick, aromatic glaze.
- Country of Origin
- 🇦🇫 Afghanistan (South Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Bite-sized chicken thighs, Ripe plum tomatoes, Julienned fresh ginger and green chilies, Crushed coriander seeds, Cumin
Ingredients for Karahi Murgh Afghani (Kandahar Wok-Seared Tomato, Ginger & Green Chili Chicken) (4 Servings)
- 1.25 lbs (or 2.5 cups) bite-sized chicken thighs, prepped into bite-sized pieces
- 1.5 cups ripe plum tomatoes, washed and trimmed
- 1 cup julienned fresh ginger and green chilies
- 1 medium onion and 3 cloves garlic, finely minced with crushed coriander seeds
- 1.5 tbsp traditional Afghanistan seasoning (cumin, black pepper, fresh cilantro)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and crushed coriander seeds for 2–3 minutes until softened and fragrant.
- Add bite-sized chicken thighs and ripe plum tomatoes along with cumin, black pepper, fresh cilantro, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with julienned fresh ginger and green chilies and serve straight from the skillet.