Introduction
Chicken Karahi is a dish that defines Pakistani and North Indian cooking. It is famous for its bold spices, tangy tomato base, and sizzling aroma. Families across the USA also love this dish because it’s quick, rich in flavor, and pairs perfectly with naan or rice. Traditionally made in a deep wok called a karahi, it uses simple ingredients like garlic, ginger, tomatoes, and chilies to create a mouthwatering gravy.
If you’ve ever searched for “how to make chicken karahi” or the “best karahi chicken recipe”, this guide gives you everything. From authentic flavors to quick variations, you’ll be able to cook a dish that tastes like it came straight from a Lahore dhaba or Delhi eatery.
Ingredients for Chicken Karahi
| Ingredient | Quantity |
|---|---|
| Chicken (bone-in, cut into medium pieces) | 1 kg (2.2 lbs) |
| Tomatoes (ripe, finely chopped) | 4–5 large |
| Onion (optional, thinly sliced) | 1 medium |
| Green chilies | 4–5 whole |
| Garlic paste | 2 tbsp |
| Ginger paste | 1 tbsp |
| Fresh ginger (julienned) | 2 tbsp |
| Red chili powder | 2 tsp |
| Coriander powder | 2 tsp |
| Cumin seeds (crushed) | 1 tsp |
| Garam masala | 1 tsp |
| Salt | to taste |
| Oil or ghee | ½ cup |
| Fresh coriander leaves | handful, chopped |
Method: Authentic Chicken Karahi
- Heat oil or ghee in a karahi (or deep skillet). Add garlic and ginger paste, stir until golden and fragrant.
- Add chicken pieces and fry on high heat until sealed and slightly browned.
- Mix in chopped tomatoes, red chili powder, coriander powder, cumin, and salt. Cook until the tomatoes break down and form a thick masala.
- Keep stirring to prevent burning. Add a splash of water if needed but avoid making the gravy watery.
- Toss in whole green chilies and cook the chicken until tender and oil separates from the sides.
- Finish with julienned ginger and garam masala. Garnish with fresh coriander leaves.
Variations of Chicken Karahi
Boneless Chicken Karahi: Use 1 kg boneless chicken thighs for quicker cooking. Perfect for weeknights.
Restaurant-Style Karahi: Cook in more oil and add butter at the end for a richer flavor.
Creamy Karahi: Add a dollop of yogurt or cream for a milder, smooth curry.
Nutrition (per serving, based on 6 servings)
- Time: 45 minutes total
- Servings: 6
- Difficulty: Easy
- Calories: 360 kcal
- Protein: 28 g
- Fats: 22 g
- Fiber: 2 g
- Sugar: 3 g
Serving Suggestions
Chicken Karahi is best enjoyed hot with naan, chapati, or steamed basmati rice. A side of cucumber salad or raita balances the spice. For a complete dinner, serve with jeera rice and fresh mint chutney.
Cooking Tips
- Always use fresh, ripe tomatoes instead of canned for authentic taste.
- Do not cover the pan while cooking, so the gravy reduces and thickens naturally.
- Cook on medium-high heat for the smoky, traditional karahi flavor.
Conclusion
The Chicken Karahi recipe is simple yet full of bold flavors. With just a few everyday ingredients, you can make a dish that tastes like it’s straight out of a traditional Pakistani restaurant. Whether for a family dinner or a festive gathering, this recipe will always impress.
FAQs
Q1. Can I make chicken karahi with boneless chicken?
Yes, boneless thighs or breasts work well. Cooking time is shorter, and the gravy absorbs faster.
Q2. What oil should I use for authentic flavor?
Traditionally, desi ghee or mustard oil is used, but regular cooking oil works fine.
Q3. Can I cook karahi in a slow cooker?
Yes, but you may lose the smoky flavor. To fix this, sauté the masala first and then transfer it to the slow cooker.
Q4. How spicy is chicken karahi?
It depends on the green chilies and chili powder. You can adjust the spice level to your preference.
Q5. Can I store chicken karahi?
Yes, refrigerate for up to 3 days. Reheat in a pan instead of a microwave to keep the texture fresh.
