Chicken Karahi is one of the most iconic and beloved dishes in South Asian cuisine, known for its rich, bold flavors
and signature thick, spicy gravy. Originating from the streets of Pakistan, this dish is traditionally cooked in a karahi (a deep, wok-like pan) over high heat, allowing the ingredients to infuse quickly, creating an irresistible aroma. What sets Chicken Karahi apart is its simple yet powerful blend of spices, fresh tomatoes, ginger, garlic, and a generous amount of green chilies, which give it its signature fiery kick.
Unlike other curries that use heavy gravies, Chicken Karahi is known for its concentrated, tomato-based masala that clings perfectly to tender chicken pieces. A final touch of butter or cream, along with freshly chopped coriander and julienned ginger, enhances its richness, making it a dish that pairs beautifully with naan, tandoori roti, or even steamed rice. Whether you’re cooking for a family dinner or a festive gathering, Chicken Karahi is always a crowd-pleaser, offering a perfect balance of heat, tanginess, and depth of flavor.
Ingredients You’ll Need
For the Chicken Karahi:
- 500g chicken (bone-in or boneless) – Cut into medium pieces
- 3 large tomatoes – Pureed or finely chopped
- 1 large onion – Sliced
- 2 tbsp cooking oil or ghee – For richness
- 1 tbsp ginger-garlic paste – Adds deep flavor
- 1 tsp red chili powder – Adjust as per spice preference
- ½ tsp turmeric powder – Adds color and earthiness
- 1 tsp coriander powder – For an aromatic touch
- ½ tsp cumin powder – Enhances depth of flavor
- ½ tsp black pepper – Adds a mild kick
- Salt to taste
For Garnish:
- 1 tbsp fresh coriander leaves – Chopped
- 2-3 green chilies – Sliced
- 1-inch ginger – Julienned
- 1 tbsp lemon juice – For added freshness
Step-by-Step Instructions
1. Sauté the Aromatics
Heat oil or ghee in a karahi (deep wok-like pan) over medium-high heat. Add sliced onions and cook until golden brown. Stir in ginger-garlic paste and sauté for a minute until fragrant.
2. Cook the Chicken
Add the chicken to the pan and sear it for 5-7 minutes, stirring occasionally until it turns golden brown.
3. Add the Tomatoes and Spices
Pour in the chopped or pureed tomatoes and cook until they soften and release their juices. Add red chili powder, turmeric, coriander powder, cumin, black pepper, and salt. Stir well to coat the chicken evenly.
4. Simmer to Perfection
Reduce the heat to medium-low, cover, and cook for 15-20 minutes, stirring occasionally. The tomatoes will break down into a thick, flavorful masala.
5. Finish with Garnish
Once the chicken is fully cooked and the oil starts to separate from the masala, add green chilies, julienned ginger, and fresh coriander. Squeeze in lemon juice for an extra zing.
6. Serve and Enjoy
Serve hot with naan, paratha, or steamed basmati rice. Enjoy the authentic flavors of this rich and aromatic dish!
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