If there’s one dish that truly captures the heart of Pakistani cuisine, it’s the Chicken Karahi. Rich, aromatic, and deeply comforting, this iconic recipe brings together tender chicken cooked with tomatoes, ginger, garlic, and a blend of signature spices, all simmered to perfection in a traditional wok or karahi.
What makes Chicken Karahi so special is its balance of bold, spicy notes and the natural sweetness of tomatoes, finished with the earthy aroma of fresh coriander and green chilies. Whether you’re new to cooking or a seasoned home chef, this simple yet detailed recipe makes it easy to create restaurant-style Chicken Karahi at home.
Servings: 4-6 people
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Total Time: 30-35 minutes
Ingredients
- Oil – 2-3 ladles
- Chicken – 1 kg (preferably bone-in for richer flavor)
- Ginger – 2 tbsp, crushed
- Garlic – 2 medium cloves, crushed
- Tomatoes – 1 kg, crushed
- Salt – 1 tsp
- Red chili flakes – 1 & ½ tsp
- Garam masala – ¾ tsp
- Turmeric – ½ tsp
- Black pepper – ¼ tsp
- Dried coriander – 1 tsp
- Fresh coriander – 2-3 tbsp, chopped
- Green chilies – 2-3, chopped
Step-by-Step Instructions
Step 1: Prepare Ingredients
Start by crushing the ginger, garlic, and tomatoes separately in a blender. Freshly crushed ingredients bring a deeper, richer aroma and flavor to the karahi, setting the foundation for your dish.
Step 2: Sauté the Chicken
Heat oil in a deep pan or wok over medium flame. Add the chicken pieces, crushed ginger and garlic, and sprinkle with salt. Stir and sauté for about 2-3 minutes until the chicken begins to turn golden and the raw smell disappears.
Step 3: Add Tomatoes
Add the crushed tomatoes to the chicken and mix thoroughly so the chicken is coated in the tomato base. Cover with a lid and cook on medium flame for another 2-3 minutes. The tomatoes will start to break down and form a thick gravy.
Step 4: Add Spices and Cook
Add red chili flakes, garam masala, turmeric, black pepper, and dried coriander. Stir well to distribute the spices evenly. Cover the pan again and cook for another 4-5 minutes, stirring occasionally to prevent sticking. As the karahi cooks, you’ll notice oil starting to separate from the masala—a classic sign that the dish is nearly ready. Continue to cook until the chicken becomes fully tender and the sauce reaches your preferred consistency.
Step 5: Garnish and Finish
Turn off the heat. Sprinkle the freshly chopped coriander and green chilies over the top. Cover with a lid for about a minute to let the fresh garnish release its aroma into the dish.
Serving Suggestions
Serve hot with fresh naan, parathas, or steamed rice. Chicken Karahi also pairs beautifully with cucumber raita, salad, or even a squeeze of fresh lemon on top for added brightness.
Tips for Perfect Chicken Karahi
- Always use ripe, fresh tomatoes for the best flavor and natural sweetness.
- Bone-in chicken pieces add more depth to the gravy compared to boneless.
- Don’t rush the bhunna (cooking and stirring); it helps bring out a richer taste.
- Let the karahi sit for a few minutes after cooking to allow the flavors to settle.
Final Thoughts
Chicken Karahi isn’t just another recipe; it’s a warm, comforting dish that turns everyday ingredients into something special. The bold spices, rich tomato base, and tender chicken make it a family favorite and a must-have at dinner tables across Pakistan.
If you enjoyed this recipe, explore other traditional dishes like Beef Manchurian, Chicken Achari Handi, and Namkeen Gosht on our blog for more authentic, homemade flavors.
Happy cooking – and enjoy every bite!
