Chicken karahi is a beloved Pakistani and North Indian curry named after the deep, round wok-like pan it’s cooked in. This UK-friendly version delivers the signature rich, tomato-forward sauce with tender chicken, using ingredients easily found in British supermarkets. It’s a one-pan wonder that comes together quickly, making it perfect for a flavour-packed weeknight dinner or a special weekend feast.
Ingredients
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 kg (2.2 lb) chicken thigh fillets, cut into 2-inch pieces (bone-in also works)
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 2 tbsp (30 g) fresh ginger, grated
- 2 tbsp (30 g) fresh garlic, minced (about 6 cloves)
- 2-3 green bird’s eye chillies, slit lengthwise (adjust to taste)
- 1 tsp (5 g) salt, or to taste
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (2 g) Kashmiri red chilli powder (or 1/2 tsp regular chilli powder)
- 4 large ripe tomatoes, chopped (about 4 cups / 600 g)
- 1 cup (240 ml) water, plus more if needed
- 1/2 cup (120 g) plain full-fat yogurt, at room temperature
- 1 tsp (2 g) garam masala
- 1/2 cup (15 g) fresh coriander (cilantro), chopped
- 1-inch piece of ginger, julienned (for garnish)
Instructions
- Heat the oil or ghee in a large karahi, wok, or heavy-bottomed pan over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed) and sear until golden brown on all sides, about 5-7 minutes. Remove the chicken with a slotted spoon and set aside.
- In the same pan, add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the grated ginger and minced garlic, and cook for another 1-2 minutes until fragrant.
- Add the slit green chillies, salt, ground coriander, ground cumin, turmeric, and Kashmiri chilli powder. Stir well and cook for 1 minute to toast the spices.
- Add the chopped tomatoes and stir. Cook for 5-7 minutes, mashing them with the back of a spoon, until they break down and the oil starts to separate from the masala.
- Return the browned chicken to the pan, along with any accumulated juices. Pour in the water and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C) as measured with a food thermometer, which is the USDA FSIS safe minimum.
- Remove the lid and increase the heat to medium-high. Stir in the yogurt, a tablespoon at a time, to prevent curdling. Cook uncovered for 5-7 minutes, stirring occasionally, until the sauce thickens to your liking.
- Turn off the heat. Sprinkle with garam masala and most of the fresh coriander. Stir gently.
- Garnish with the julienned ginger and remaining coriander. Serve hot.
Tips
- Use bone-in chicken for more flavour: Bone-in chicken thighs or a mix of leg and thigh pieces add extra depth to the sauce. Just increase the simmering time by 5-10 minutes.
- Don’t skip the yogurt tempering: Adding cold yogurt to a hot pan can cause it to split. Always bring it to room temperature and stir it in slowly, off the heat or on very low heat.
- Adjust the heat: The number of green chillies and the type of chilli powder you use will determine the spice level. For a milder curry, deseed the chillies or use just one. For more heat, add a pinch of cayenne.
- Make it in a pressure cooker: If you’re short on time, you can use an Instant Pot. Sear the chicken and sauté the aromatics using the Sauté function, then pressure cook on High for 10 minutes with a natural release. Finish with yogurt and garam masala as directed.
Serving Suggestions
Serve this chicken karahi with freshly made naan bread, roti, or steamed basmati rice. A side of cooling raita (yogurt with cucumber and mint) and a simple onion salad with lemon wedges balances the rich, spicy curry perfectly.
Variations
- Butter Chicken Karahi: Add 2 tablespoons of butter and 1/4 cup (60 ml) of heavy cream at the end for an extra-rich, creamy sauce.
- Vegetable Karahi: Replace the chicken with a mix of paneer, cauliflower, potatoes, and peas. Cook the vegetables until tender, following the same method.
- Lamb Karahi: Use 1 kg of lamb shoulder, cut into cubes. Brown the lamb well and increase the simmering time to 45-60 minutes until the meat is fork-tender.
- Spicy Karahi: Add 1-2 teaspoons of crushed red pepper flakes or a chopped fresh red chilli along with the green chillies for an extra fiery kick.
Storage and Reheating
Store any leftover chicken karahi in an airtight container in the refrigerator for up to 3-4 days. To reheat, place it in a saucepan over medium heat, adding a splash of water or chicken stock to loosen the sauce. Stir occasionally until piping hot throughout (165°F / 74°C). You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each. This curry also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, you can, but breast meat tends to dry out more easily. To avoid this, reduce the simmering time to 15-20 minutes and check for doneness early. The sauce will be slightly less rich than with thighs.
What is the best pan to use for chicken karahi? Traditionally, a karahi (a deep, round-bottomed wok) is used. In the UK, a heavy-based wok or a large non-stick frying pan with deep sides works just as well. The key is to have a wide surface area for even cooking and reducing the sauce.
Why is my sauce watery? This usually happens if you add too much water or don’t cook it down enough. After simmering, remove the lid and cook on high heat for a few extra minutes to evaporate excess liquid. Also, ensure your tomatoes are ripe and not overly watery.
Can I make this dairy-free? Absolutely. Simply omit the yogurt or replace it with a dairy-free coconut or almond yogurt. The sauce will still be delicious, though slightly less creamy. You can also add a splash of coconut milk for richness.
How spicy is this chicken karahi? The spice level is medium. The heat comes from the green chillies and chilli powder. To make it mild, remove the seeds from the chillies and use less chilli powder. For a hotter version, add more chillies or a teaspoon of chilli flakes.
Can I use tinned tomatoes instead of fresh? Yes, one 400g tin of chopped tomatoes can replace the fresh tomatoes. The flavour will be slightly different, but it’s a great time-saver. Just drain off a little of the juice if the sauce looks too thin.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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