Chicken Karahi

Nutrition · per serving

Steps

1. 1

   Prepare everything before you start: cut the chicken into even pieces for quick cooking, finely chop the tomatoes and garlic, julienne the ginger, slit the chillies, and chop the coriander. This dish cooks fast, so keeping all ingredients ready helps prevent overcooking.

   500 g boneless chicken thighs, cut into 3 cm pieces350 g ripe tomatoes, finely chopped20 g ginger, julienned15 g garlic, finely chopped3 green chillies, slit lengthwise10 g fresh coriander leaves, roughly chopped10 g ginger, julienned
2. 2

   Heat a karahi, wok, or wide frying pan over medium-high heat until hot, then add the ghee. When it melts and shimmers, add the chicken in a single layer. Fry for 4-5 minutes, stirring only occasionally, until the pieces lose their raw look and pick up a little color.

   30 g ghee500 g boneless chicken thighs, cut into 3 cm pieces
3. 3

   Add the garlic, ground cumin, ground coriander, Kashmiri chilli powder, salt, and black pepper. Stir constantly for 30-60 seconds to coat the chicken and bloom the spices without letting the garlic burn.

   15 g garlic, finely chopped1 tsp ground cumin1 1/2 tsp ground coriander1 tsp Kashmiri chilli powder1 tsp salt1/2 tsp black pepper
4. 4

   Add the chopped tomatoes, slit green chillies, and the first portion of julienned ginger. Cook over medium-high heat for 10-12 minutes, stirring often and pressing the tomatoes with the spoon so they break down into a thick, coarse sauce. The karahi is ready for the next stage when the tomatoes have softened fully and the ghee begins to separate slightly at the edges.

   350 g ripe tomatoes, finely chopped3 green chillies, slit lengthwise20 g ginger, julienned
5. 5

   Continue cooking for 3-4 minutes, stirring frequently, until the chicken is fully cooked through and the masala clings to the meat rather than looking watery. If needed, cook 1-2 minutes longer; boneless thigh should be tender and no longer pink in the center.

6. 6

   Turn off the heat and finish with the remaining ghee, the reserved julienned ginger, and the chopped coriander. Toss briefly so the fresh ginger stays bright and aromatic. Serve immediately while hot.

   5 g ghee10 g ginger, julienned10 g fresh coriander leaves, roughly chopped

Origin & History

Karahi is a classic dish from the Indian subcontinent, especially associated with Pakistani and North Indian cooking, and is named after the deep, round pan in which it is cooked. Pakistani Chicken Karahi is known for its direct, bold flavor profile built from tomatoes, ginger, chillies, and minimal whole masala, making it a staple at roadside dhabas and family tables alike.