Chicken Karahi Recipe – Pakistani Special
This Chicken Karahi Recipe delivers bold, spicy, and aromatic flavors inspired by traditional Pakistani and North Indian cooking. Prepared in a wok-style karahi, this quick and rustic chicken curry combines tomatoes, chilies, and warm spices for an authentic karahi chicken dish that’s perfect for weeknight meals or special gatherings. The rich tomato base and minimal ingredients create a vibrant, restaurant-style taste at home.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Haleem Ingredients:
Chicken Karahi Ingredients:
- 600g chicken (bone-in pieces preferred)
- 4 medium tomatoes, chopped
- 2 medium onions, sliced (optional for authentic Pakistani style)
- 2–3 green chilies, slit
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp crushed coriander seeds
- 1 tsp red chili powder
- 1 tsp Kashmiri chili powder
- 1 tsp garam masala
- 1/2 tsp black pepper
- Salt to taste
- 3 tbsp oil or ghee
- Fresh ginger juliennes (for garnish)
- Fresh coriander (for garnish)
Chicken Karahi Instructions:
Heat oil in a karahi and add cumin seeds and crushed coriander seeds.
Add chicken and sauté on high heat until lightly browned.
Mix in ginger-garlic paste and cook until fragrant.
Add tomatoes and green chilies; cook until tomatoes break down.
Add chili powders, salt, and black pepper; cook until oil separates.
Continue cooking chicken on medium-high heat, stirring frequently.
Add a splash of water if needed to prevent sticking.
When chicken is tender and gravy thickens, add garam masala.
Garnish with coriander and ginger juliennes.
Recipe Notes :
For authentic chicken karahi, rely on more tomatoes and fewer onions.
Adjust red chili powder and green chilies to control heat levels.
Use ghee for richer flavor in this Pakistani chicken curry.
Add a splash of water to prevent sticking while cooking on high heat.
Serve hot with naan, tandoori roti, or jeera rice for the best pairing.
