Chicken Karahi Recipe (with Video)

This classic chicken karahi recipe is a flavorful, one-pot dish that can be prepared in under 40 minutes. It’s a popular Pakistani recipe served as both a home-cooked meal and street food, featuring tender chicken simmered in a spiced tomato gravy.

What Is Chicken Karahi?

Chicken Karahi is a traditional Pakistani curry that has bold, aromatic flavors and a vibrant presentation. This dish features tender chicken pieces cooked in a spicy tomato-based gravy, infused with a blend of traditional spices. The name “Karahi” comes from the wok-like cooking vessel, called a “karahi” or “kadai,” in which the curry is prepared.

Step by Step Video Instructions

Ingredients

• Chicken: Bone-in chicken pieces, such as thighs and drumsticks, are best for this recipe. They stay tender and juicy while absorbing the flavors of the spices and gravy.
• Tomatoes: Fresh tomatoes are key to creating the base of the gravy. As they cook down, they form a rich and flavorful sauce.
• Ginger-Garlic Paste: You can use store-bought ginger-garlic paste or make your own by mixing equal parts minced ginger and garlic.
• Yogurt: Use thick yogurt, like unsweetened Greek yogurt, to help thicken the gravy and add a slight tanginess.
• Ghee: Ghee adds a rich, nutty flavor to the dish. If you prefer, you can substitute ghee with a neutral high-smoke point oil like canola or vegetable.
• Butter: Butter adds a silky texture and enhances the richness of the gravy. If you prefer, you can substitute the butter with additional ghee instead.
• Green Chilies: The green chilies add a fresh, spicy kick to the dish. For a spicier chicken karahi, chop the chilies before adding them. For a milder version, add the chilies whole and remove them before serving to reduce the heat.
• Spices: This dish’s signature flavor comes from a blend of ground cumin, coriander, red chili powder, turmeric, black pepper, and garam masala.

Expert Tips

Use Fresh, Ripe Tomatoes: Always use fresh, ripe tomatoes if possible. They provide the best flavor and a natural sweetness that enhances the dish. To make the gravy smoother, remove the tomato skins after they’ve softened. As the tomatoes cook down and soften in the pan, the skins will begin to peel away. You can easily remove them with a pair of tongs.

High Heat Cooking: Cooking the chicken over high heat allows it to sear quickly, locking in the juices and deepening the flavor. Be sure to stir frequently to avoid burning.

Garnish for Extra Flavor: Just before serving, garnish the Chicken Karahi with freshly chopped cilantro and julienned ginger. These fresh additions add a burst of fresh flavors and add to the dish’s presentation.

Storage and Leftovers

Chicken karahi is best enjoyed fresh, but if you have leftovers, allow the dish to cool completely before storing. I suggest storing the leftovers in a glass container if possible, as the tomatoes and spices can stain or leach onto some plastic containers. The dish can then be kept in the refrigerator for up to 3 days.

To reheat, you can cover and microwave the chicken karahi until heated through or reheat it on the stovetop. For stovetop reheating, add 1/2 cup of water and simmer the Chicken Karahi over medium heat until the chicken is hot throughout and the sauce has thickened, adjusting with more water if needed to reach the desired consistency.

FAQs

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Chicken Karahi

This classic chicken karahi recipe is a flavorful, one-pot dish that can be prepared in under 40 minutes. It’s a popular Pakistani recipe served as both a home-cooked meal and street food, featuring tender chicken simmered in a spiced tomato gravy.

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Dish

Cuisine Pakistani

Servings 4 servings

Calories 608 kcal

• 2.2 pounds chicken pieces thighs and drumsticks
• 14 ounces tomatoes sliced in half
• 2 teaspoons ginger-garlic paste
• 2 green chilies
• 3 ½ ounces plain yogurt (about 1/2 cup)
• 5 tablespoons ghee
• 1 tablespoon butter
• 1 tablespoon fresh cilantro chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground black pepper
• 1 teaspoon garam masala
• 1 teaspoon kasuri methi dried fenugreek leaves
• 1 tablespoon fresh ginger julienned
• 1 teaspoon salt

Cook the Chicken:

• Heat the ghee in a karahi (or wok) over medium heat. Once the ghee is hot, add the salt and stir to combine.

• Increase the heat to high and add the chicken pieces. Sear the chicken for about 5 minutes, stirring occasionally.

• Add the ginger-garlic paste to the chicken. Continue cooking for an additional 2-3 minutes, stirring frequently, until the chicken begins to brown and the ginger-garlic mixture becomes fragrant.

Prepare the Tomato Gravy:

• Add the halved tomatoes to the karahi. You can either cover the pan and let the tomatoes cook down or add 1/2 cup of water and cook uncovered, depending on your preference.

• Cook the tomatoes for about 5-7 minutes, until they soften and the skins begin to peel away. Remove the skins with a pair of tongs. Use the back of a spoon to mash the tomatoes into a rough puree.

• Stir in the ground cumin, ground coriander, red chili powder, turmeric powder, ground black pepper, and garam masala. Mix thoroughly to combine the spices with the tomato mixture.

• Add the kasuri methi, two of the green chilies (either whole or chopped for extra heat), and the yogurt. Stir well to incorporate.

• Cook the karahi uncovered over high heat for about 5-7 minutes, until the gravy thickens to your desired consistency. Traditional karahi typically has a thick, reduced gravy with little liquid.

• Once the gravy has thickened, stir in the butter, chopped cilantro, and julienned ginger. Mix well and serve.

Calories: 608kcalCarbohydrates: 7gProtein: 35gFat: 49gSaturated Fat: 21gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 184mgSodium: 166mgPotassium: 638mgFiber: 2gSugar: 4gVitamin A: 1317IUVitamin C: 17mgCalcium: 70mgIron: 2mg