Chicken karhai with mint from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka (page 78) by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Eggplants in a North-South sauce; Mushroom and pea curry

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GaryCooks on January 05, 2026

    My husband and I thought it was very good. Made this as stated, but used a large fry pan instead of a wok (to avoid my usual wok splatter!), and topped each serving with the mint instead of adding it at the end to the fry. So simple to make. A lot like tandoori chicken but without the yogurt - I think I prefer this over tandoori chicken. Make sure you use the mint as it really adds a lot to the dish. Served it with basmati rice and roasted winter vegetables - a great meal!

  • Avocet on July 24, 2019

    P. 78. Good.

  • wcassity on December 16, 2013

    One of my favorites from this book so far. Easy weeknight dish. The mint adds a lot. We ate this with salad and naan.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.