Chicken Karahi

Chicken Karahi – Our Pakistani chicken karahi or chicken Kadai is a thick, tomato-based curry with fresh ginger, garlic, and green chilies like the street-style dish found in dhabas all over Pakistan and North India. Bring home the same restaurant flavor with our easy recipe for authentic tomato-based chicken karahi. We serve ours with roti, chapati, or Basmati Rice.

WHAT IS CHICKEN KARAHI?

Karahis originate from the Khyber Pakhtunkhava region of Pakistan. The dish is often made with chicken. However, you can also prepare karahis with beef, Goat, lamb, and fish! Tomatoes, garlic, ginger, and chilies deliciously flavor the dish with a rich, concentrated flavor. Once you’ve made this recipe, try our Karahi Gosht next!

WHAT YOU NEED TO MAKE THIS RECIPE

• Ghee: Ghee is a staple in Indian and Pakistani cuisine, and it develops a deep, nutty flavor; mustard oil is a great alternative.
• Cumin: Cumin seeds toast in ghee to pronounce their natural flavor.
• Chilis: Slit green chilis add a heat that doesn’t overwhelm. If you prefer your karahi to be spicier, consider chopping the chilis before adding them.
• Chicken: Traditionally, chicken karahi is made with a whole, cut-up chicken, but I tend to use bone-in chicken legs and thighs; for boneless preparation, try chicken thighs or breasts. They will take less time to cook than the bone-in chicken, so adjust the cooking time accordingly; the safe temperature for chicken is 165° F (73° C).
• Ginger: Ginger is a prominent flavor in karahi! It flavors the curry and serves as a tasty garnish. The bites of karahi with fresh ginger are my favorite ones!
• Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use – go for it; measure with your heart!
• Tomatoes: Ripe, fresh tomatoes are the base for the flavorful karahi masala. Roma tomatoes work best because they have less moisture than other varieties. I use a food processor to puree the tomatoes beforehand because it shortens the cooking time. If this isn’t a concern for you, dice the tomatoes and reduce them in the pan for a thicker gravy.
• Karahi Masala: Salt, pepper, Kashmiri chili powder, cumin powder, coriander powder, and kalonji seeds come together to season this dish. If you’re in a hurry, use Laziza Karahi masala alongside the tomatoes, ginger, and garlic.
• Cilantro: Use cilantro to garnish and add a pop of color.

HOW TO MAKE CHICKEN KARAHI

The full recipe with measurements is in the recipe card below.

TRESSA’S TIPS

• The cooking technique used to make karahi is called bhunna, or cooking over high heat until the ghee or oil separates.
• Avoid overcrowding the pan with the chicken because the moisture won’t evaporate. If you end up with too much liquid in the pan (tell me how I know this), remove the meat and set it aside; this allows the masala to cook down faster. Return the chicken once it reduces.
• Fresh tomatoes, garlic, and ginger aren’t required, but they are highly encouraged!
• If you prefer more curry to eat with roti or chapati, I recommend using 1 to 2 more tomatoes.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, try one of our other Pakistani and Indian favorites!  

SERVING SUGGESTIONS

• Basmati Rice, Jeera Rice, Chicken Yakhni Pulao, Cauliflower Rice
• Naan, Chapati, Roti
• Chickpea Salad, Avocado Cucumber Tomato Salad
• Easy Raita, Chutney
• Mango Lassi

WHAT TO DO WITH THE LEFTOVERS

• Refrigerate – Store the leftovers in an airtight container; it will keep for 2-4 days.
• Freeze – Allow the the dish to cool, then add it to a freezer-safe container or bag; karahi freezes for 2 months.
• Thaw: When you’re ready to eat, defrost it in the fridge overnight.
• Reheat – Warm leftovers on the stovetop and prepare your sides.

FREQUENTLY ASKED QUESTIONS

MORE PAKISTANI RECIPES:

• Bhuna Gosht (Mutton or Lamb Fry)
• Masoor Dal (Instant Pot and Stovetop)
• Baked Tandoori Chicken
• 19 Eid Recipes
• International Dinner Ideas