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August 30, 2019

Pakistani Chicken Karahi (Easy & Authentic)

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Chicken Karahi, or Kadai chicken, is undoubtedly one of the most popular curries in and out of Pakistan and India. This is a restaurant-style Pakistani Chicken Karahi recipe that can be prepared quickly and easily with no finicky steps.

Holding chicken karahi in a black karahi

What is Chicken Karahi?

Karahi is named after the pan in which it was originally cooked – a heavy, often cast-iron pan that’s similar to a wok, but rounder with a flatter base. Traditionally, meat would be simmered and stir-fried in this karahi in an open fire.

I’ve read in multiple places that karahi originates in the Khyber Pakhtunkhwa (formerly Northwest Frontier) province of Pakistan, which makes sense given the cuisine’s heavy use of meat and black pepper.

Chicken karahi’s distinguishing features are its rich, tomatoey base and a fragrant finishing of green chili peppers, cilantro, and slivers of ginger.

Chicken Karahi with green chili peppers and lemon with garnishing and water

Does chicken karahi include onion?

Most would agree that traditional Pakistani chicken karahi does not include onions. But, when I polled my Instagram community, I found that the majority preferred it with the onions.

After several trials, I decided to include a small onion simply because I just can’t get enough of karahi’s ‘masala’ and onions help produce more of the good stuff. Nonetheless, it is totally up to you if you want to add onions or not, so feel free to omit.

Chicken karahi in a pan with garnishing and glass of water next to it

Type of Tomatoes Used in Karahi

The tomatoes are the star ingredient in chicken karahi, so it’s important to use ripe, tasty ones. I’ve tried this recipe with both Roma and vine tomatoes and they both work well. However, I prefer Roma because vine tomatoes will often add too much moisture and sometimes you’ll have to sauté it out.

Chicken Cuts and Using Boneless Chicken

Traditionally, Karahi is made from a cut up whole chicken. One tip regarding the chicken cuts is to make sure your chicken pieces are small. That is – try not to use a large chicken (this recipe calls for 2.2 lbs), or large cuts.

You may use boneless chicken as well, though you’ll cook the chicken for a shorter time and spend a longer time sautéing out the moisture.

Note: This recipe calls for around 2.2 lbs of chicken. Adjust salt, spices, etc. according to the amount of chicken you have. Also, if you’re only serving 2-3 people, you can use around 1 pound of chicken and halve the rest of the ingredients.

Chicken karahi in a black karahi with silver spoon and green chili peppers, cilantro, and a lemon wedge

More Tips for Making the Best Chicken Karahi:

  1. Even though no water is used to cook the chicken, if you’re using a smaller pan, you may end up with too much liquid after the chicken has cooked. If that’s the case, carefully take out the liquid into a smaller saucepan and cook it down. Then add the reduced liquid back to the chicken. This will prevent the chicken from getting too tender and falling off the bone.
  2. If you don’t like julienned ginger in your curry (but why?), add more crushed ginger in the beginning and less, if at all, at the end.
  3. Freshly ground black pepper is an essential finishing touch and helps bring together the beautiful depth of flavors. Try not to use pre-ground black pepper, unless you’ve ground it yourself…fresh..preferably minutes ago. Heh. You get my point.
Close up of chicken karahi in a black karahi

What to Serve with Chicken Karahi

Typically, curries with lots of gravy go well with both rice and roti, and curries with minimal gravy go well with roti. Since chicken karahi is a ‘dry’ curry, it goes incredibly well with Tandoori naan, roti, or other bread.

More Pakistani chicken recipes you may like:

Pakistani Chicken Biryani (The BEST!)
Authentic Chicken Korma
Instant Pot Butter Chicken
Instant Pot Pakistani Chicken Curry with potatoes
Instant Pot Chicken Pulao

I hope you get a chance to try this recipe! If you do, let me know in the comments below! If you’re on Instagram, please tag me so I can see your creations. I love hearing from you!

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Holding Chicken Karahi in a karahi

Pakistani Chicken Karahi

Izzah Cheema
This is a restaurant-style Pakistani Chicken Karahi recipe that can be prepared quickly and easily with no finicky steps.
5 from 49 votes
Print Pin
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Indian, Pakistani
Servings 6 people

Ingredients
  

  • 2 tbsp ghee
  • 2 tbsp neutral oil or sub more ghee
  • 1 small onion finely chopped
  • 8 garlic cloves crushed
  • 3/4 inch ginger crushed
  • 1-2 Serrano or Thai green chili peppers whole
  • 2.2 lbs skinless, bone-in chicken
  • 8 small (around 600 grams) tomatoes (I use Roma or Vine) diced
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chili powder or to taste
  • 2 tsp kosher salt divided
  • ¼ cup plain whole-milk yogurt whisked
  • 1 tsp black peppercorns freshly ground, or more to taste
  • 1/2 tsp garam masala
  • 2-3 green chili peppers slit in half
  • 1-2 tbsp fresh ginger julienned
  • 1 tbsp fresh cilantro chopped

Instructions
 

  • Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chili pepper and sauté for about a minute.
  • Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the color of the chicken changes and it has stopped releasing water. Add the tomatoes, coriander, cumin, red chili pepper, and remaining salt and sauté for another minute.
  • Lower the heat to medium, cover, and allow the chicken cook for 20 minutes, stirring once in between.
  • Raise the heat to high and continue to sauté for 10 minutes to finish cooking the chicken and reduce excess liquid.* You will notice the chicken taking on a glossy appearance as the ghee/oil starts to separate.
  • Lower the heat to medium, add in the whisked yogurt, and gently sauté for 2-3 minutes. Taste and add more salt, if needed. Add freshly ground black peppercorns and garam masala, and stir to combine. Top with green chili peppers, julienned ginger, and cilantro. Serve hot with roti, naan, bread, or rice.

Video

Notes

*Vine tomatoes have more water content. Depending on your tomatoes and the size of your pan, you may sauté out any excess water in a small pan.

Nutrition

Calories: 234kcalCarbohydrates: 6gProtein: 20gFat: 14gSaturated Fat: 5gCholesterol: 109mgSodium: 905mgPotassium: 335mgFiber: 1gSugar: 2gVitamin A: 179IUVitamin C: 4mgCalcium: 43mgIron: 1mg
Keyword Pakistani Chicken Karahi
Did you try this recipe?Please let me know in the comments below. If you’re on Instagram, I’d love for you to tag me so I can see your creations.

Reader Interactions

Comments

  1. Esme says

    January 19, 2021 at 2:49 pm

    5 stars
    I loved making this recipe. It was so easy to make and it tasted just like the one I had at a restaurant.
    So so delicious! Tasty! Heaven on earth lol.
    I really loved it.
    I could eat this every day.

    Reply
    • teaforturmeric says

      January 20, 2021 at 10:44 pm

      Aw how wonderful to hear that, Esme. Thank you so much!!

      Reply
  2. Sanam says

    January 3, 2021 at 12:00 pm

    5 stars
    This is the most amazing Karahi chicken recipe ever. 10 out of 10! I make this once a week now. Thank you!!

    Reply
    • teaforturmeric says

      January 4, 2021 at 1:07 pm

      Thanks so much, Sanam! Delighted to hear that!

      Reply
  3. Sameer says

    December 8, 2020 at 5:54 pm

    5 stars
    Excellent recipe. I’m a first timer and it tasted great!

    Reply
    • teaforturmeric says

      December 8, 2020 at 6:18 pm

      Thank you, Sameer!

      Reply
  4. Brent says

    November 14, 2020 at 4:54 am

    I’m always looking for new curry recipes. This is a keeper! Thank you. I split the yoghurt, I think because it was half fat. I think it works quite well enough without it. I also used tinned tomatoes and 3 smallish onions – I don’t think I would use any less next time. I did sprinkle 3 curry leaves for the last 10 mins and think that worked. Other than that pretty much stuck rigidly to the recipe and was really happy/excited with this new recipe find!! …and this website!

    Reply
    • teaforturmeric says

      November 16, 2020 at 4:34 pm

      Sounds amazing, Brent! Thanks for sharing your substitutions and review!

      Reply
  5. Chelsea says

    November 12, 2020 at 9:22 pm

    5 stars
    I’m 41 years old and for the first time ever, my father likes something I made enough to ask me to make it again!! Yes hats a great testimony to how delicious this was! I’ll be making it again tomorrow.. thank you

    Reply
  6. Obaid says

    October 25, 2020 at 2:35 pm

    Hello,

    Very well explained. Thank you. I understand this post is over a year old. Can you modify this recipe if made with beef or lamb. Thanks

    Reply
    • teaforturmeric says

      October 25, 2020 at 4:29 pm

      Thank you! I haven’t tried it with beef or lamb but I’d suggest increasing cooking time. You may need to add water if the tomatoes don’t have enough water content to cook the beef.

      Reply
      • Mrs Nauman says

        November 8, 2020 at 11:36 pm

        You should boil beef or mutton prior to adding it to this recipe as they take longer to cook.

        Reply
        • teaforturmeric says

          November 9, 2020 at 12:37 pm

          Great tip! Thank you!

          Reply
  7. Denise Lloyd says

    October 23, 2020 at 4:23 am

    5 stars
    As someone who does not eat spicy food at all cooking this for a Pakistani friend was interesting! He said he was taken back home, so I’m counting that as a massive win. Thank you for making it so easy to follow, that in itself is a skill.

    Reply
    • teaforturmeric says

      October 24, 2020 at 5:40 pm

      I love this comment, Denise. Thanks so much for your thoughtfulness and for taking the time to share your review!

      Reply
    • ANNE says

      October 30, 2020 at 7:09 am

      5 stars
      Sooo delicious and easy to prepare. Do you have other chicken/seafood recipes. My Pakistani friend and I are looking forward to hearing from you

      Reply
      • teaforturmeric says

        November 1, 2020 at 3:43 pm

        Thanks so much, Anne! I do have several chicken but not many seafood. Just use the search bar or choose categories and you’ll see the ones I have.

        Reply
  8. Talha Khan says

    September 3, 2020 at 11:19 pm

    AsSalaam Alaikum… My taste buds took a non-stop flight straight back to Pakistan.

    Thanks for the great recipe!

    Reply
    • teaforturmeric says

      September 8, 2020 at 8:15 pm

      W.S. aH That is awesome! Thank you!

      Reply
  9. Kezia says

    September 3, 2020 at 10:57 am

    One word. Amazing!!!

    Reply
    • teaforturmeric says

      September 8, 2020 at 8:15 pm

      Thank you, Kezia!!!

      Reply
  10. Farah T says

    August 25, 2020 at 12:14 pm

    Can I use tomato purée mixed with regular plum tomatoes I don’t have enough plum tomatoes

    Reply
    • teaforturmeric says

      August 25, 2020 at 12:17 pm

      Yes Farrah, that would work just fine!

      Reply
  11. Margie says

    August 20, 2020 at 10:49 pm

    5 stars
    My husband was a fan, and he only likes his mother’s cooking.

    Reply
    • teaforturmeric says

      August 22, 2020 at 4:15 pm

      Thanks, Margie!

      Reply
  12. Nandhini says

    August 4, 2020 at 9:43 pm

    Hello there, what can I substitute for the yogurt ? I am lactose intolerant.

    Reply
    • teaforturmeric says

      August 4, 2020 at 10:17 pm

      Nandhini, you can just omit it.

      Reply
  13. A. Ali says

    June 24, 2020 at 9:00 pm

    5 stars
    This was a fantastic recipe. My kiddos loved it!!

    Reply
    • teaforturmeric says

      June 25, 2020 at 9:44 pm

      That’s awesome! Thank you!!

      Reply
  14. Grainne says

    June 19, 2020 at 3:18 pm

    5 stars
    I’m vegan so can’t review this recipe from my personal experience but I made it for my dad and he said it was absolutely lovely! Thank you s much for the recipes – my family has been loving them during lockdown!

    Reply
    • teaforturmeric says

      June 19, 2020 at 5:05 pm

      So nice of you to make it for him and I’m honored to hear that you like them. Thank you very much for your review!

      Reply
  15. dave says

    June 13, 2020 at 12:53 pm

    5 stars
    originally tried a curry from one of our locals a few years ago. it was perfect for my palette. Tried for years to replicate but to no avail… until now. Superb.

    Reply
    • teaforturmeric says

      June 18, 2020 at 10:01 pm

      Love it!! Thanks so much, Dave. VERY glad to hear that!

      Reply
  16. Saarah says

    June 10, 2020 at 2:12 pm

    5 stars
    My husband was a fan, and he only likes his mother’s cooking. 🙂

    Reply
    • teaforturmeric says

      June 12, 2020 at 4:10 pm

      So awesome! Thank you!

      Reply
  17. Maaidah says

    June 4, 2020 at 10:20 am

    5 stars
    Very very good recipe and very well explained.

    Reply
    • teaforturmeric says

      June 4, 2020 at 12:52 pm

      Thanks very much!

      Reply
  18. Asra says

    May 27, 2020 at 3:41 pm

    5 stars
    Salaam. I tried this recipe during Ramadan. For me, it was the best chicken karahi I’ve ever tasted. But the best part is that my mother in law approved of it, she is difficult to get praise from, so yes yours is the best recipe and I will be making this more often. Thanks a lot!

    Reply
    • teaforturmeric says

      June 3, 2020 at 10:28 pm

      So happy to hear that, Asra. Aren’t all mother in law’s? 😉 🙂 Thanks for your review!

      Reply
      • Samrah says

        June 4, 2020 at 4:07 pm

        5 stars
        I tried making this for my family. Tastes very authentic and just like my moms recipe! Super delish, will definitely make again!!! ????

        Reply
        • teaforturmeric says

          June 4, 2020 at 9:49 pm

          Thank you, Samrah! So glad you enjoyed it!

          Reply
  19. Sarah says

    May 27, 2020 at 2:37 pm

    Hi! I’m ready to try yet another recipe of yours! Just a little confused- I have bone in chicken legs. Is that ok to use?

    Reply
    • teaforturmeric says

      June 3, 2020 at 10:29 pm

      That’s certainly okay, Sarah! Apologies for the delay in response!

      Reply
  20. Nadia says

    May 24, 2020 at 6:27 am

    5 stars
    Assalaam O Alikum. I am a white lady married to a pakistani man. My husband made this once for us and I wanted to surprise him by making it too. I followed your recipe and he said it was exactly like the way he made his. Thank you for helping a wife make her husband happy

    Reply
  21. Mustang says

    May 20, 2020 at 10:59 pm

    5 stars
    Never had this scrumptious home cooked karahi in my life. Amazing receipe to keep forever.

    Reply
    • teaforturmeric says

      May 21, 2020 at 10:25 am

      Yay! Thank you!

      Reply
  22. Anam says

    May 18, 2020 at 11:09 pm

    5 stars
    Izzah, thank you for sharing this incredible recipe. I’ve been searching high and a low for an authentic, restaurant-quality Karahi recipe, and was so excited to stumble upon your take. I’ve already made this twice, and it tasted even better the second time – the freshly ground black peppercorns definitely made a difference. My mom even mentioned that this was better than her version, which had me floored! I’m new to cooking and am so excited to try out your other recipes – thinking of attempting the Instant Pot Nihari next. Thanks again!

    Reply
    • teaforturmeric says

      May 21, 2020 at 10:29 am

      I’m honored to hear that, Anam! Thanks so much for trying and sharing such a kind review!

      Reply
  23. Damian says

    May 14, 2020 at 2:21 pm

    5 stars
    Izzah, I cook Indian food from scratch loads and was looking for a chicken karahi recipe after needing a change from all the other recipes I do. As soon as I looked at the ingredients And read the method I could tell it was authentic and from someone who knew what they were doing. I usually veer away from American recipes as I’m usually disappointed and don’t like ‘cup measurements ’ of everything. All I can say is the method was perfect giving details about what to look out for happening in the pan not just a time. I did double the chilli as I love heat and it was spot on for me and my family. I did Home made Roti breads and incLauded the Ginger julienne Which was delicious. I’m printing off the recipe for future Occasions. That’s so much Izzah, I’ll be checking out your other recipes and looking out for you on Facebook & Instagram xx

    Reply
    • teaforturmeric says

      May 17, 2020 at 3:34 pm

      What a wonderful comment, Damian. South Asian cuisine is very nuanced and you’ve examined well why it’s hard to capture recipes for them. Honored that you enjoyed it so much. Thank you!!

      Reply
  24. Ameenah says

    April 25, 2020 at 3:11 am

    5 stars
    Just made this for my family for the very first time. It turned out absolutely perfectly – I would even say it’s as good as my mother-in-law’s recipe! We’ll definitely make this again!

    Reply
    • teaforturmeric says

      April 27, 2020 at 9:04 pm

      That is awesome! Thank you, Ameenah!!

      Reply
  25. Fawaz Khalil says

    April 21, 2020 at 8:27 pm

    5 stars
    The karahi was delicious…. great recipe!!! Probably the best I’ve ever made or tasted. Thank you for sharing

    Reply
    • teaforturmeric says

      April 23, 2020 at 9:10 am

      What a day-making review. Thank you, Fawaz!!

      Reply
  26. Saima says

    April 9, 2020 at 10:05 pm

    5 stars
    Superb! Absolutely delicious karah????
    Thank you so much for sharing ????

    Reply
  27. Bushra says

    April 7, 2020 at 3:50 am

    5 stars
    Assalamualaikum. I’m still in the making. Left with the last step and I tasted the dish. It’s really going to be something great!

    Reply
    • teaforturmeric says

      April 7, 2020 at 12:25 pm

      So glad to hear that, Bushra. Hope you enjoyed it!!

      Reply
  28. Agnes says

    April 5, 2020 at 2:08 pm

    I made this last night. It was absolutely delicious! Better than any restaurant chicken Karachi I’ve had and I love chicken Karachi. Making more tonight to freeze. Thanks so much for the recipe!

    Reply
    • teaforturmeric says

      April 6, 2020 at 2:22 pm

      Love this, Agnes! You’re welcome and thank you for your review!

      Reply
  29. Sheri says

    March 30, 2020 at 2:47 pm

    I am not much of a cook but you have inspired me to try out your recipe and so many more!

    Love the step-by-step videos!

    Thank you,
    Sheri

    Reply
    • teaforturmeric says

      March 30, 2020 at 7:57 pm

      Thanks so much, Sheri!

      Reply
      • Sumi says

        April 19, 2020 at 12:50 pm

        Hey, i tried it today..Really amazing!…perfect restaurant taste????…evry1 loved it

        Reply
        • teaforturmeric says

          April 20, 2020 at 9:08 am

          Awesome! Thanks so much, Sumi!

          Reply
  30. Anna says

    March 11, 2020 at 8:50 pm

    5 stars
    Better than any chicken karahi I have had at a restaurant! This turned out purely divine! Thank you! 🙂

    Reply
    • teaforturmeric says

      March 11, 2020 at 9:04 pm

      Thanks so much, Anna!!

      Reply
  31. Naheed says

    March 7, 2020 at 12:59 pm

    I am so delighted to see such a great website with such descriptIve Info about Pakistani authentic food recipes

    Reply
    • teaforturmeric says

      March 7, 2020 at 11:22 pm

      Thank you so much!!

      Reply
    • teaforturmeric says

      March 9, 2020 at 9:24 pm

      Thank you, Naheed!

      Reply
  32. Oz says

    February 14, 2020 at 12:18 pm

    5 stars
    Ok… I rarely leave reviews for anything- even things I buy. But this… this was AMAZING!! I made it and had it last night, and again for breakfast with paratha this morning. Thank you so much for the clear notes and instructions too- all on point. I’ll definitely be sharing this with my fam fam, and checking out what other recipes you got.

    Reply
    • teaforturmeric says

      February 14, 2020 at 3:49 pm

      SO happy to hear that and thanks for such an awesome review!

      Reply
  33. Fes says

    January 31, 2020 at 8:39 pm

    Thank you so much for this amazing recipe. So well written recipe and allows for so much experimentation..
    First time, I made it as is. Second time, I used dried dundicut pepper chilies because I didn’t have green chilies on hand and didn’t use any yogurt. Still came out so so good. And added some julienned ginger in the last 10 minutes of cooking along with three tablespoons of freshly squeezed lemon juice.

    Reply
    • teaforturmeric says

      January 31, 2020 at 10:36 pm

      Sounds delicious and I love the use of dundicut! Thanks so much for sharing your review, Fes!

      Reply
  34. Varsha says

    January 20, 2020 at 6:49 pm

    5 stars
    Just made this and it is sooo good. Exceeded my expectations. I will definitely make this again. Thanks for sharing.

    Reply
    • teaforturmeric says

      January 22, 2020 at 7:58 pm

      Yay! That’s always the goal. Thanks so much for sharing your review!

      Reply
  35. Farah Suhail says

    December 30, 2019 at 9:51 pm

    5 stars
    Brilliant. I like the initial pointers like the black paper one.

    Thanks a lot!!

    I didn’t have a lot of tomatoes so I added tomatoe paste.

    Reply
    • teaforturmeric says

      December 31, 2019 at 2:53 pm

      So glad to hear that, Farah! Thanks for taking the time to review!

      Reply
  36. Sehar says

    November 10, 2019 at 8:55 am

    Can I use sour cream if I don’t have yoghurt?

    Reply
    • teaforturmeric says

      November 11, 2019 at 9:44 pm

      Hi Sehar, I haven’t tried using sour cream in curry. I suppose it would give a thicker and richer texture.

      Reply
  37. A says

    October 12, 2019 at 9:55 pm

    5 stars
    This recipe is SO good and authentic! I made this last night and it took me back to my mom’s chicken karahi. This is my absolute go to now. Thank you so much for sharing! Your recipes always turn out amazing. 🙂

    Reply
    • teaforturmeric says

      October 12, 2019 at 10:59 pm

      Ah, so nice to hear that. Thank you for taking the time to share!

      Reply
    • Esha says

      December 23, 2019 at 10:50 am

      5 stars
      This chicken karahi was so good! Totally tasted like something you would eat at a nice restaurant. As always when making your recipes, I was surprised I made something so delicious!

      Reply
      • teaforturmeric says

        December 23, 2019 at 2:07 pm

        Thank you, Eshi!! 🙂

        Reply
  38. P Narayanan says

    September 8, 2019 at 6:46 am

    At Butt Kadhai in Lahore, they pressure cook the chicken first with tomatoes, onions, etc., large desi murgis ( free range birds) then stiry fry with more stuff, esp black pepper, on high heat. In India kadhai chicken is bird stirfried in greasy gravy with capsicum. Your timatar only version looks delish – and appears to be from the Pathan areas

    Reply
    • teaforturmeric says

      September 10, 2019 at 8:33 am

      I have often read the Indian version has capsicum but wasn’t sure! Great info. Thanks for sharing your knowledge!!

      Reply
  39. Celine says

    August 30, 2019 at 3:47 pm

    OI so love this recipe

    Reply
    • teaforturmeric says

      September 3, 2019 at 12:09 pm

      Thank you, Celine!

      Reply
  40. Saamia says

    August 30, 2019 at 12:18 pm

    Well done.keep it up

    Reply

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