Go Back
+ servings
A plate of chicken karahi topped with ginger and green chilies.

Chicken Karahi

Tressa Jamil
Prepare our easy recipe for authentic Pakistani chicken karahi featuring a spiced, tomato-based curry that's ready in under an hour.
5 from 4 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian, Pakistani
Servings 6 Servings
Calories 391 kcal
Equipment
Ingredients
  
  • 2 tablespoons ghee
  • 2 teaspoons cumin seeds
  • 2-3 green chilies
  • 1 ½ pounds chicken thighs and legs, trimmed, skinless, and bone-in
  • 2 - inches fresh ginger, finely grated
  • 4 cloves garlic, minced
  • 2 teaspoons salt, plus more to taste
  • ½ teaspoon black pepper, coarse ground
  • 1 teaspoon Kashmiri chili powder
  • ½ teaspoon ground cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon  kalonji seeds
  • 3-4 Roma tomatoes, pureed
For the Garnish:
  • ½ cup cilantro, chopped, plus more for garnish
  • 4 - inches fresh ginger, julienne, for garnish
  • 2 green chiles, thinly sliced
Instructions
 
  • Warm the ghee in a heavy-bottomed pan over medium-high heat. Then, stir in the cumin seeds and green chilies; cook until they start sputtering.
  • Add the chicken and cook until the outside becomes light golden brown, for about 4-5 minutes.
  • Stir in the ginger and garlic and cook for another 1-2 minutes until the raw smell fades.
  • Combine salt, black pepper, Kashmiri chili powder, ground cumin, coriander powder, and kalonji seeds in a small bowl. Then, stir the spices into the pan with the pureed tomatoes. Cook on medium-high heat for 20 minutes until the oil separates and the salan (curry) darkens. 
  • Lower the heat and stir in the cilantro; simmer for another 5 minutes.
  • Garnish with fresh cilantro, ginger, and green chiles. Serve with naan or basmati rice, and enjoy!
Notes
Expert Tips:
  • We rely on a South Asian cooking technique called bhuna for this recipe. The chicken fries with the tomatoes, garlic, ginger, chiles, and spices until the masala reduces and the ghee escapes to the sides, resulting in a highly concentrated and caramelized dish.
  •  Avoid overcrowding the pan with the chicken because the moisture won't have space to evaporate. If you add more than the recommended amount of chicken or use too small of a pan, you will end up with too much liquid, like I did the first few times I made this recipe. If this happens, remove the chicken and set it aside, so you can bhunify the masala and reduce it quicker.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 2 Chicken Pieces | Calories: 391 kcal | Carbohydrates: 8 g | Protein: 49 g | Fat: 17 g | Sodium: 188 mg | Fiber: 2 g | Sugar: 2 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!