Chicken Karahi 101: Back to the Basics

This is Peshawari-style Chicken karahi made with tomatoes and infused with South Asian spices. It's a flavor explosion that is as authentic as it gets!

The Art of "Bhoonna":

The most important aspect of nailing down the karahi cooking process, is the technique known as "bhoonna" – the process of frying the spices and meat together until the oil separates. This step is crucial for developing the complex flavors and thick, luscious curry that define a perfect karahi. As the spices release their oils and the meat browns, the flavors intensify, resulting in a dish that's rich, aromatic and totally irresistible.

Watch how to Make Chicken Karahi 101

Tips for Beginners:

1. Invest in a good-quality karahi or wok to ensure even cooking and heat distribution. This is not a deal-breaker though.
2. Don't be afraid to experiment with spices and seasonings to suit your taste preferences.
3. Take your time when bhoonna-ing the spices and meat – patience is key to achieving that perfect, oil-separated curry.
4. Serve your Chicken Karahi hot and fresh, garnished with fresh cilantro leaves and julienned ginger for a burst of freshness and tang.

How to Make Authentic Peshwari Chicken karahi

Ingredients:

• ⅓ to ½ cup of oil (for cooking)
• 1.5 lbs of skinless whole chicken pieces
• 1 tablespoon of ginger garlic paste
• ½ teaspoon of turmeric
• 1 tablespoon of crushed coriander
• 1 ¼ teaspoon of ground cumin
• ½ teaspoon of red chili powder
• ½ teaspoon of red chili flakes
• ¾ teaspoon of salt (adjust to taste)
• 1 green chili, chopped
• 8 tomatoes, halved
• ½ cup of water
• 1-2 teaspoon of coarse black pepper (for finishing)
• 1 green chili, chopped (for finishing)
• Ginger slices and chopped cilantro (for garnish)
• Naan (for serving)

Preparation:

1. Heat oil in a wok or your preferred pan over medium heat. Add chicken pieces and cook until no longer pink, stirring occasionally.
2. Add ginger garlic paste and cook for about a minute until fragrant.
3. Sprinkle turmeric over the chicken and cook for about 15-30 seconds till the turmeric releases its flavor.
4. Add crushed coriander, ground cumin, red chili powder, red chili flakes, and chopped green chili to the chicken. Stir well.
5. Place tomato halves in the wok, skin side up. Pour in water and cover. Cook for 5-7 minutes until tomato skins start to peel off.
6. Remove tomato skins using tongs or add canned tomatoes.
7. Mash down tomatoes slightly with a spatula and cook covered for another 15 minutes.
8. Increase heat to high, stir continuously until excess water evaporates, and oil separates from the curry.
9. Reduce heat to low, add coarse black pepper and chopped green chili. Simmer for a couple of minutes.
10. Garnish with ginger slices and chopped cilantro. Serve hot with naan and enjoy!

Authentic Chicken Karahi

Izzah Khan

This tomato-rich chicken curry is easy, flavorful and a fan favorite. This recipe is as authentic as it gets and inspired by the Peshawari style of cooking Karahi

4 from 1 vote

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine Pakistani

Servings 4 people

Ingredients

  

• ⅓ to ½ cup of oil
• 1.5 lbs of skinless whole chicken pieces
• 1 tablespoon of ginger garlic paste
• ½ teaspoon of turmeric
• 1 tablespoon of crushed coriander
• 1 ¼ teaspoon of ground cumin
• ½ teaspoon of red chili powder
• ½ teaspoon of red chili flakes
• ¾ teaspoon of salt adjust as needed
• 1 green chili chopped
• 8 tomatoes halved
• ½ cup of water
• 1-2 teaspoon of black pepper to finish
• 1 green chili to finish
• Ginger slices and chopped cilantro for garnish

Instructions

 

• Heat oil in a wok and cook chicken until no longer pink, then add ginger and garlic paste.
• Add turmeric and cook for 15 seconds, then add remaining spices and chopped green chili. Stir well.
• Add tomato halves, pour in water, and cook covered for 5-7 minutes.
• Peel off tomato skins if using fresh tomatoes or add canned tomatoes.
• Mash tomatoes slightly with a spatula and cook covered for 15 minutes.
• Remove lid, turn up the heat, and stir until water evaporates and oil separates from the curry. Lower heat.
• Add black pepper and chopped green chili, mix well, and simmer on low heat.
• Garnish with ginger slices and chopped cilantro. Serve with naan.