Pakistani Chicken Karahi is a bold, spicy, and deeply flavorful curry cooked in a traditional karahi (wok-like pan). Made with fresh tomatoes, green chilies, garlic, and tender chicken, it’s a one-pan wonder served best with naan or roti. This dish is a staple in homes and dhabas across Pakistan—rich in flavor and quick to prepare.
Why You’ll Love It:
- Made with fresh, whole ingredients—no heavy cream needed
- Ready in under 40 minutes with one pan
- Spicy, tomato-forward flavor typical of Pakistani cuisine
- Great for weeknight meals or dinner parties
- Authentic taste that rivals restaurant versions
Ingredients:
- 1 kg chicken, cut into medium-sized pieces
- 2 large onions, finely chopped
- 3-4 medium tomatoes, finely chopped
- 2-3 green chilies, slit
- 1 inch ginger, minced
- 4-5 cloves garlic, minced
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (or to taste)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 1/2 cup cooking oil
- Fresh coriander leaves, chopped for garnish
- Optional: A squeeze of lemon juice at the end
Instructions:
Step 1: Gather all the ingredients.
Step 2: Heat oil in a karahi (wok) or a heavy-bottomed pan over medium-high heat. Add the chopped onions and sauté until golden brown.
Step 3: Add the minced ginger and garlic to the pan. Sauté for about a minute until the raw smell disappears.
Step 4: Add the chopped tomatoes and green chilies to the pan. Cook until the tomatoes soften and the oil starts to separate from the mixture.
Step 5: Add the coriander powder, turmeric powder, red chili powder, and cumin powder. Mix well and cook for a few minutes, stirring occasionally, until the spices are fragrant. Add a splash of water if the mixture starts to stick to the bottom of the pan.
Step 6: Add the chicken pieces to the pan and mix well with the tomato and spice mixture. Cook for about 5-7 minutes, stirring occasionally, until the chicken starts to change color.
Step 7: Add salt to taste and mix well. Cover the pan and cook on low to medium heat for about 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
Step 8: Increase the heat to medium-high and cook uncovered, stirring constantly, until the oil rises to the surface and the gravy thickens to your desired consistency. This process is called “bhunna” and is crucial for the karahi’s flavor.
Step 9: Sprinkle garam masala powder and fresh coriander leaves over the karahi. Mix gently.
Step 10: Optional: Squeeze some fresh lemon juice over the karahi for an added zing.
Step 11: Serve hot with naan, roti, or rice.
Pro Tips
- Authentic Touch: Use a cast-iron karahi for smoky flavor.
- Extra Creamy: Stir in 2 tbsp yogurt at the end.
- Boneless Option: Reduce cooking time by 10 minutes.
Variations
- Peshawari Karahi: Skip tomatoes, use yogurt + black pepper.
- White Karahi: Cream-based with cashew paste.
- Vegetarian: Swap chicken with paneer or mushrooms.
Serving Ideas
- With: Mint raita, sliced onions, and a cooling kachumber salad.
- For Heat Lovers: Add serrano peppers or extra chili powder.
Enjoy your delicious Pakistani Chicken Karahi!
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