Chicken Karahi is a popular Pakistani dish known for its bold flavors and rich tomato-based gravy. Prepared in a wok-like pan called a karahi, this dish combines tender chicken pieces with aromatic spices, garlic, and ginger for a hearty and satisfying meal. Best served with naan or rice, it is a staple at gatherings and an all-time favorite for spice lovers. This recipe uses basic, accessible ingredients and focuses on traditional preparation methods to capture authentic flavor.
Chicken Karahi
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Cook Time
1 hour 15 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 1 Kg
- Tomato – 5 Pieces
- Onion – 2 Pieces
- Ginger – 2 Tbsp
- Garlic – 2 Tbsp
- Green Chili – 4 Pieces
- Coriander Powder – 1 Tbsp
- Cumin Powder – 1 Tsp
- Black Cardamom – 2 Pieces
- Fenugreek Leaves – 1 Tsp
- Red Chili Powder – 1.5 Tsp
- Salt – 1 Tsp
- Yogurt – 0.5 Cups
- Oil – 0.5 Cups
- Cilantro – 0.25 Cups
Nutrition
Per Serving
480 Kcal
Calories
36 g
Protein
28 g
Fat
290 Mg
Phosphorus
3.2 Mg
Zinc
Directions
Step 1
Heat oil in a karahi or deep pan over medium heat. Add chopped onions and sauté until golden brown. Add ginger and garlic paste and cook until fragrant, about 3–4 minutes.
Step 2
Add chicken pieces and fry until they change color and are sealed on all sides. This takes around 7–8 minutes.
Step 3
Now add chopped tomatoes and cook until they soften and begin to break down.
Step 4
Add yogurt, red chili powder, salt, coriander powder, and cumin powder. Mix well and cover with a lid. Let it simmer on low heat for 20–25 minutes, stirring occasionally until the oil separates from the masala.
Step 5
Remove the lid and cook on high flame to reduce excess moisture. Stir continuously to avoid burning and ensure thick consistency.
Step 6
Add fenugreek leaves and black cardamom, mix gently to infuse a deeper flavor.
Step 7
Add sliced green chilies and fresh cilantro. Cover and let it rest for 5 minutes before serving. Serve hot with naan or steamed rice for an authentic experience.
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