Pakistani
Chicken Karahi
A classic Pakistani chicken karahi cooked in a hot wok with tomatoes, green chilies, ginger, and a glossy masala. It is finished with fresh coriander and ginger julienne, just as it is served with naan in homes and dhabas.
Ingredients
- Bone-in chicken, small karahi-cut pieces500g
- Neutral oil or ghee1/4 cup
- Ginger garlic paste1 tbsp
- Ripe tomatoes, chopped or halved3 medium
- Salt3/4 tsp, or to taste
- Kashmiri red chili powder1 tsp
- Crushed red chili flakes1/2 tsp
- Crushed coriander seeds1 tsp
- Crushed cumin seeds1/2 tsp
- Plain yogurt, whisked2 tbsp
- Green chilies, slit3
- Fresh ginger, julienned1 tbsp
- Garam masala1/4 tsp
- Kasuri methi, crushed1/2 tsp
- Fresh coriander, chopped2 tbsp
- Freshly ground black pepper1/4 tsp
Method
- Heat the oil or ghee in a karahi or heavy wok over medium-high heat until shimmering.
- Add the chicken pieces and fry for 5 to 7 minutes, stirring often, until the chicken changes color and begins to lightly brown at the edges.
- Add the ginger garlic paste and cook for 1 minute, stirring constantly so it does not burn.
- Add the tomatoes, salt, Kashmiri chili powder, chili flakes, crushed coriander seeds, and crushed cumin seeds.
- Cook uncovered over medium-high heat for 10 to 12 minutes, stirring and pressing the tomatoes down until they collapse into the oil.
- If tomato skins loosen, lift them out with tongs for a smoother dhaba-style masala.
- Continue bhunai, stirring and scraping the base, until the oil separates and the masala clings to the chicken.
- Lower the heat slightly, add the whisked yogurt, and stir continuously for 2 minutes until it blends into the masala.
- Cover and cook for 6 to 8 minutes, adding only a splash of water if the masala catches, until the chicken is cooked through.
- Uncover and cook on high heat for 2 to 3 minutes to reduce any moisture and make the masala glossy.
- Stir in the green chilies, half the ginger julienne, garam masala, kasuri methi, coriander, and black pepper.
- Cook for 1 minute, then garnish with the remaining ginger and serve hot with naan or roti.
Common questions
Can I substitute boneless chicken for chicken karahi, and will the timing change?
Yes, but boneless chicken cooks faster and can dry out more easily. Reduce the initial frying to 3 to 4 minutes and the covered simmer to about 4 to 5 minutes, checking for tenderness before adding the final spices.
How do I know when the masala is cooked enough before adding yogurt?
The tomatoes should be fully collapsed, the mixture thick and brick-red, and you should see oil separating around the edges. If it still looks watery, keep bhunai-ing uncovered for a few more minutes before adding yogurt.
What are the most common mistakes when making chicken karahi?
The biggest mistakes are low heat, undercooked tomatoes, and adding yogurt too early. Also avoid crowding the pan, which steams the chicken instead of frying it. Keep stirring and scraping so the masala doesn’t stick or burn.
How should I store leftover chicken karahi, and does it reheat well?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat with a splash of water if needed. The flavor often deepens overnight, but avoid boiling hard or the chicken can toughen.
What should I serve with chicken karahi?
Serve it hot with naan, roti, or paratha to scoop up the masala. Add sliced onions, lemon wedges, and extra green chilies on the side. A simple yogurt raita or salad works well to balance the heat.