Chicken Karahi
Chicken Karahi is a fast, fiery curry with tender pieces of chicken coated in a thick, fresh tomato masala scented with ginger, garlic, and green chilli. It is lighter and brighter than many long-simmered curries, with a glossy finish and a clean, bold flavor that is best eaten straight from the pan.
Ingredients
Karahi base
- 500 gboneless chicken thighs, cut into 3 cm pieces
- 350 gripe tomatoes, finely chopped
- 20 gginger, julienned
- 15 ggarlic, finely chopped
- 3green chillies, slit lengthwise
- 30 gghee
- 1 tspground cumin
- 1 1/2 tspground coriander
- 1 tspKashmiri chilli powder
- 1 tspsalt
- 1/2 tspblack pepper
Finishing
- 10 gfresh coriander leaves, roughly chopped
- 10 gginger, julienned
- 5 gghee
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
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.
Nutrition per serving
Notes
- •For a more traditional texture, use a wide pan so the tomatoes reduce quickly instead of steaming.
- •If your tomatoes are very tart, add a small pinch of sugar, though classic karahi usually relies on tomato sweetness alone.
- •Serve with naan, roti, or simple basmati rice.
- •For more heat, finely chop one of the green chillies instead of only slitting them.
Background
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.
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