If you’re craving an authentic Pakistani dish that’s bursting with aromatic spices and tender chicken, you’re in for a treat. Pakistani Chicken Karahi is a restaurant-style dish that you can easily recreate at home. What makes this dish special is its perfect balance of fresh ingredients and bold spices, all cooked in a traditional karahi (wok). Don’t worry if you don’t have a karahi – a regular wok or deep pan works just fine!
Ingredients
- 2 lbs chicken, cut into medium-sized pieces
- 4 medium tomatoes, finely chopped
- 1/4 cup cooking oil or ghee
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2-3 green chilies, sliced
- 1 tablespoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- Salt to taste
- Fresh cilantro for garnishing
- Julienned ginger for garnishing
Instructions
- Heat oil in a karahi or deep pan over medium-high heat. Add chicken pieces and sauté until they start changing color (about 5 minutes).
- Add ginger and garlic paste. Cook for 2-3 minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and start releasing oil from the sides (about 10-12 minutes).
- Stir in coriander powder, red chili powder, cumin powder, and salt. Mix well.
- Cover and cook on medium-low heat for 15-20 minutes, stirring occasionally.
- Once the chicken is tender and the gravy has thickened, add green chilies.
- Finish by garnishing with fresh cilantro and julienned ginger.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 4-5 people
Recipe Notes
- For the best results, use bone-in chicken pieces as they add more flavor to the dish.
- Don’t add water unless absolutely necessary – authentic karahi gets its moisture from tomatoes.
- Allow the tomatoes to cook properly until they release oil. This is crucial for developing the right consistency and flavor.
- Adjust the spice levels according to your preference. The recipe as written provides medium heat.
- For best results, use fresh ginger and garlic instead of store-bought paste.
- Serve hot with naan, roti, or plain rice.
- The leftovers taste even better the next day as the flavors develop further.
This Pakistani Chicken Karahi recipe might seem simple, but it delivers restaurant-quality results every time. The key is to be patient while cooking the tomatoes and to let the flavors develop naturally. Whether you’re new to Pakistani cuisine or a seasoned cook, this dish is sure to become a favorite in your recipe collection.
Pakistani Chicken Karahi
Ingredients
- 2 lbs chicken cut into medium-sized pieces
- 4 medium tomatoes finely chopped
- 1/4 cup cooking oil or ghee
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2-3 green chilies sliced
- 1 tablespoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- Salt to taste
- Fresh cilantro for garnishing
- Julienned ginger for garnishing
Instructions
- Heat oil in a karahi or deep pan over medium-high heat. Add chicken pieces and sauté until they start changing color (about 5 minutes).
- Add ginger and garlic paste. Cook for 2-3 minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and start releasing oil from the sides (about 10-12 minutes).
- Stir in coriander powder, red chili powder, cumin powder, and salt. Mix well.
- Cover and cook on medium-low heat for 15-20 minutes, stirring occasionally.
- Once the chicken is tender and the gravy has thickened, add green chilies.
- Finish by garnishing with fresh cilantro and julienned ginger.
