Chicken Karahi: Authentic Recipe with Steps
Chicken karahi is one of those basic, staple recipes that every family enjoys! It is a delicious, tomatoey, tangy, and aromatic chicken gravy. The chicken is tender, and the gravy is thick—just as I like it. In other words, it’s a hit!
When an Asian family member asks, ‘What’s for dinner?’ and the answer is chicken karahi, everyone is happy!
My basic yet authentic 30-minute recipe will leave you shocked! In fact, it’s so good that you will serve it at your next dinner party. Equally important, it’s so easy that a beginner cook, student, or someone who doesn’t even like to cook can make it, too! And what makes it even better? A simple and short ingredient list!
About Chicken Karahi
Chicken karahi originates from Khyber Pakhtun Khwah, a province of Pakistan. It is cooked in a wok called the karahi in Urdu. The wok provides more surface area for the meat to cook, therefore, cooking quickly.
Chicken karahi is cooked on high heat, so the dish takes no time!
The authentic recipe calls for tomatoes to make the rich gravy. Ginger and garlic are vital for this recipe because they add flavour and aroma. A hefty amount of green chillies is added to spice things up.
You can serve chicken karahi with homemade roti or, even better, hot naan from the tandoor.
If you want a more meaty recipe, try my Mutton karahi recipe!
Reasons to Love this Recipe
Juicy chicken and spicy, tangy sauce—what’s not to love? Let me give you more reasons you MUST try my chicken karahi recipe.
- This recipe is a hot favourite. Everyone in Asia has had and enjoyed chicken karahi. Furthermore, you can cook it anytime, and everyone will love it. As a tradition, many families make chicken karahi on weekends.
- It’s such a simple recipe! The method is easy and quick, and the result is mouthwatering. The ingredient list will make you even happier because it’s so short. Only basic ingredients and spices go into my chicken karahi recipe.
- You can make a refreshing mint and yoghurt chutney to complement the rich gravy, and for the most flavour, serve it with hot naan. What a meal!
- This recipe is a favourite for parties. Because everyone loves chicken karahi, you can serve it with your eyes closed! And what’s more, everyone will love it!
- It is very easy to double or triple the amount you are cooking since the ingredients are limited. Therefore making it easier to cook for a crowd.
Ingredients
Here are the main components of Chicken karahi.
- Chicken: Authentically, bone-in chicken is preferred because the bones give it a deep flavour and provide fat for the gravy. You can use boneless chicken if you prefer. You can score the chicken before cooking if you like, too.
- Tomatoes: Equally important, for this recipe are the tomatoes! You cannot have a karahi without tomatoes. I love to use fresh, red, and ripe tomatoes for the best flavour. I have never made this recipe with tinned, but you could if it’s more convenient for you. The tomatoes are the base of this recipe, which is why there are a lot of tomatoes used to make karahi.
- Ginger and garlic paste: This recipe uses a lot of ginger and garlic. You can use homemade ginger-garlic paste for this dish. It adds flavour and aroma to the chicken. In fact, more ginger is added as a garnish, too.
- Green chillies: Authentically, green chillies are the only spice added to karahi, but I also use red chilli.
- Oil: Most often, I use oil for cooking, but traditionally, ghee is used to make karahi. However, if you want to cook healthy, use oil like I do.
For quantities, please see the recipe card below.
Instructions
Here’s the method to make delicious Chicken Karahi.
First, take a wok or large pan and add the oil. Let it heat up.
Next, add the zeera and let it sizzle.
Now, add the ginger garlic paste and chicken. You must fry the chicken by stirring occasionally, till it changes color.
First, heat the oil in your wok or pan.
Add zeera and let it sizzle, thaen add ginger garlic paste.
Now, add the chicken with the ginger garlic paste. Fry the chicken.
Once the chicken has changed colour, it’s time to add the spices. Add salt, red chilli powder, chilli flakes, and black pepper powder. Let the chicken fry with the spices for a minute.
Add salt and red chilli powder.
Add red chilli flakes.
Next, add black pepper powder.
Next, add the tomatoes and water. Mix well and cover the wok. Let it cook for 5 minutes.
Let all the spices combine with the chicken.
Now, add the tomatoes.
Also, add 1/4 cup of water.
Cover the pan and let it cook for 5 minutes.
After 5 minutes, uncover the chicken and mash the tomatoes completely using a spoon. Then, add another half cup of water, cover, and let the chicken cook for about 20 minutes, or until it is cooked through.
After 5 minutes, uncover the pan.
Then, mash the tomatoes so they break down.
Add another 1/2 cup of water.
Cover the pan and let it cook for 20 minutes.
Next, add the garnish when the chicken is cooked: finely sliced ginger, chopped green chillies, and fresh coriander leaves.
After 20 minutes uncover the pan.
Add the chopped ginger, green chilies, and coriander leaves.
Lastly, cover the pan and let it cook for a further 2 minutes.
Cover the pan for another 2-3 minutes.
Uncover and dish out your delicious Pakistani Chicken Karahi!
Finally, your Pakistani Chicken Karahi is ready! Enjoy it with homemade roti, or hot naans!
Hint: While mashing the tomatoes, use a big wooden spoon. You can also puree the tomatoes to make it easier.
Adding a tablespoon or two, of ghee at the end will give the karahi an authentic taste.
Substitutions
- Karahi can be made using different types of meat. You can use my recipe to make mutton or lamb karahi. Additionally, fish karahi is also a popular alternative.
- Fresh tomatoes are best, but if you find tinned easier, you can use them. You can also puree the fresh tomatoes if you prefer a smoother gravy.
- I like using yoghurt in this recipe occasionally, too. You can add some along with the tomatoes if you like.
Equipment
Here is a list of the kitchen essential items I used to make this recipe:
- Wok or large karahi
- Knife and chopping board
- Measuring spoons
Top Tips
- Fry the chicken properly at the beginning of the recipe. This helps to eliminate any meaty odour.
- Cooking the chicken in a wok or wide pan helps it cook quicker and, above all, adds a ton of flavour.
- Using bone-in chicken brings out the best flavour of this dish. Cut the chicken into smaller pieces to reduce cooking time.
- Be careful when cutting the green chillies. The heat can remain on your fingers even after you wash your hands. In case it gets in your eyes, splash with cold water.
- Add a tablespoon of ghee at the end of cooking to give the karahi an authentic taste and smell.
FAQ
Yes, you can. It freezes very well. Don’t add any garnishes for freezing; after it has cooled down, place it in an air-tight container and freeze. Whenever you want to eat it, let it thaw at room temperature for a few hours, then microwave.
You may have added too much water to the chicken while cooking. To reduce the water, let it cook on a high flame for a few minutes. On the other hand, cooking it on a low flame can also cause it to become runny because the chicken will release its moisture.
Yes, you can. Try to use a wide and heavy bottom pan. A karahi is much like a wok, wide in shape to provide more area for cooking. However, you can use a wide, and open pan in case you don’t have a karahi.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
