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    Home » Recipes

    Chicken Karahi Recipe

    Published: Jan 22, 2017 · Modified: Dec 18, 2024 by Izzah Khan · 60 Comments

    Jump to Recipe

    Chicken Karahi is a rich and aromatic Pakistani curry made with tender chicken pieces, fresh tomatoes, and a generous blend of South Asian spices all cooked together in a wok-like vessel called Karahi. It's a staple dish in Pakistani restaurants.

    Authentic Karahi Curry Chicken

    Secret to the Best Chicken Karahi

    The secret ingredient in my very humble opinion is Yogurt. Purists would say yogurt is not needed but for me it gives me restaurant-style Chicken Karahi right at home! I have also used yogurt in my Boneless Chicken Handi recipe. Yogurt helps to tenderize the chicken and allows the spices to seep in.

    Tips for the Perfect Chicken Karahi

    • Bone-in Chicken: Use bone-in chicken for a more flavorful and juicier result. It also adds more dimension to the meal.
    • Roast the Spices: Dry roasting cumin and coriander seeds before grinding them enhances their aroma and depth of flavor.
    • Adjust the Heat: The chili amount can be adjusted according to your spice tolerance. As a rule of thumb Kashmiri red chili is mild (which is what I use) and adds a rich red color vs the regular red chili that tends to be much spicier.

    Ingredients for Restaurant-Style Chicken Karahi

    Main Ingredients

    • Chicken: Use a whole chicken, cut into 16-20 pieces with bone-in for better flavor. Bone-in chicken gives the dish that rich, juicy taste.
    • Onion: Ok, I'll admit that traditional Karahi doesn't have onions so apologies to the purists but onions just give more curry masala to the Karahi as without onions, it tends to get a bit dry with less sauce.
    • Tomatoes: Fresh tomatoes create the perfect base for the gravy so look for plump red tomatoes that have a slight give when you press them.
    • Aromatics: Every good curry needs ginger and garlic to add flavor but also to rid the smell of the meat.
    • Spices: cumin, coriander, Kashmiri red chili, salt and black pepper. It's as simple as this!
    • Garnishes: No Karahi should be served without a sprinkling of fresh julienned ginger, cilantro and chopped green chilis.

    Watch How To Make The Best Chicken Karahi

    Step-by-Step Instructions to Making Chicken Karahi

    Step 1: Brown the Chicken

    In a wok or large pan, heat oil and brown your chicken in sautéed onions. This quick fry in the beginning with oil locks in the moisture in the chicken.

    Step 2: Add aromatics, spices and yogurt

    Once the chicken starts turning brown, add all the spices, ginger garlic paste and yogurt (always whip it slightly to prevent it from curdling). Increase the heat to high and stir-fry for 5-6 minutes.

    Step 4: Add Tomatoes, cilantro and chilies

    I just chop the tomatoes in small pieces and toss them in along with chopped cilantro and some green chilies with some water. Cover and cook the curry for 20 minutes on medium heat.

    Step 5: High heat frying aka "Bhunai"

    After 20 mins, you need to cook the curry uncovered on high heat to help the excess water evaporate completely. This can take anywhere from 8-15 mins depending on how much liquid there is. Once the water has evaporated, the oil will release from the edges of the Karahi and come to the surface. If you skimped on oil in the beginning, then you may not see too much of this "finishing oil."

    Step 7: Garnish and Serve

    Garnish with thinly sliced fresh ginger, cilantro and green chilies, pop the lid on and let the karahi sit on the stove on very low heat for another 5 mins then turn off the flame. Your karahi is ready!

    How to Store Chicken Karahi

    Chicken Karahi can be stored in an airtight container in the refrigerator for up to 3 days. I prefer reheating it on the stove with a touch of water to loosen up the curry.

    Chicken Karahi Rookie With A Cookie

    Chicken Karahi Recipe

    Rookie With A Cookie
    This is how I cook Chicken Karahi. It's the closest you can get to the karahi you probably eat at your favorite dhaba!
    4.95 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 45 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine Pakistani
    Servings 6

    Ingredients
      

    • ½ cup oil I add ⅔ cups oil to properly finish the karahi during the last frying stage
    • 1 red onion chopped
    • 1 whole chicken skinless and cut into 14-16 pieces
    • ⅓ cup plain yogurt
    • 11/2 teaspoon cumin
    • 2 teaspoon coriander seeds crushed
    • 1 ½ teaspoon Kashmiri red chili
    • ¾ -1 teaspoon salt taste and adjust
    • ½ teaspoon black pepper
    • 1 tablespoon ginger garlic paste
    • 5 tomatoes chopped
    • ¼ cup water
    • ½ cup cilantro chopped
    • 2-3 green chilies slit lengthwise

    Instructions
     

    • In a wok over medium heat, add oil.
    • Once oil is hot, toss in the chopped onions and fry for 6-7 minutes or until the edges start to brown.
    • Next, add the rinsed chicken pieces and stir until combined with the onion.
    • Add yogurt, cumin, coriander seeds, red chilli powder, salt, pepper and ginger garlic paste and stir until the chicken pieces are coated.
    • Continue stirring for about 5-6 minutes on high heat.
    • Tip in the tomatoes, cilantro and chillies and stir. Add water.
    • Cover the wok with a lid, turn the flame to medium to low and let the karahi cook for 20 minutes.
    • After 20 minutes, remove the lid and turn the flame to high and let the water evaporate.
    • Once the water evaporates about 10-15 minutes, start to stir again.
    • You'll notice that the curry will release oil and you'll see a lovely sheen around the edge of the wok. At this point, add in some more cilantro and chilli and pop the lid back on and turn the flame to the lowest possible setting for 5-10 minutes. This is called the "dum" stage which is important to finish off the Karahi.
    • Enjoy hot with pita bread or naan! Serves 5-6 people.

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    Reader Interactions

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      Recipe Rating




    1. Soha

      December 26, 2024 at 2:14 am

      5 stars
      This was aaahmazing! And wow I’m glad I followed the timings - 20 mins covered PLUS 10 mins uncovered - well worth the wait! This is added to weekly rotation 🙂 Thanks!

      Reply
      • Rookie With A Cookie

        December 26, 2024 at 5:37 am

        Thanks for the feedback, Soha! I'm so happy my instructions made it easier to follow along. Hope you keep trying more recipes:)

        Reply
    2. Zehra Khan

      March 24, 2024 at 6:06 pm

      Hi there I like your recipe please advise how many pounds of chicken would I need to feed a party of 150 people. Of course there will be other foods to serve. Just an idea would be great.

      Reply
      • Rookie With A Cookie

        March 25, 2024 at 5:26 am

        Hi Zehra! Generally 1 whole chicken karahi will weigh about 2.5 lbs and will have generous portions for 8-10 people. I doubt this will be the only dish on your menu. I would recommend making chicken karahi with 10 whole chicken (roughly 25 lbs) assuming there is at least 2 other main dishes and some sides to pair this with. A general rule of thumb is 250 gms (or 1/4 pound serving) per person. Hope this helps!

        Reply
    3. Anas

      June 25, 2022 at 1:20 pm

      5 stars
      This is an outstanding recipe. Please also check out my mom's recipe on her YouTube Channel Desi Foods USA (DFUSA):
      https://www.youtube.com/watch?v=nsDXQLf8YHE

      Reply
    4. S1kky

      January 03, 2022 at 8:34 pm

      5 stars
      Amazing and best recipe I've come Acrosss

      Reply
      • Rookie With A Cookie

        January 03, 2022 at 8:51 pm

        thank you for trying!

        Reply
    5. Najia

      October 08, 2021 at 6:40 am

      Looks too good!! Thank you for sharing!! Definitely trying this soon

      Reply
    6. Sakina Shabbir

      August 14, 2021 at 4:00 pm

      nice and informative recipe of chicken karahi.

      Reply
      • bang ben

        September 08, 2021 at 8:56 am

        i like it

        Reply
    7. Suraj Patel

      June 09, 2021 at 3:43 am

      5 stars
      Very reminiscent of your favorite indo-pak restaurant‘s karahi. Unreal how simple and flavorful!

      Reply
      • Rookie With A Cookie

        June 11, 2021 at 4:24 pm

        Thank you for leaving a review!

        Reply
    8. Kris wood

      April 10, 2021 at 3:09 pm

      Could you change the chicken for lamb? And If so how would you change the cooking time/technique?

      Reply
      • Rookie With A Cookie

        April 28, 2021 at 7:16 pm

        Yes you can use lamb. Check my lamb Karahi/Mutton Karahi recipe. I slow cook the meat for a couple hours.

        Reply
    9. Ramsha Ayub

      April 05, 2021 at 12:25 am

      Great recipe 👍🏻 I tried this today turned out so delicious 🤤 Will definitely try your other recipes soon. Thanks for sharing perfect recipes. 👏

      Reply
      • Rookie With A Cookie

        April 08, 2021 at 5:53 am

        SO glad to hear that you loved it! Thanks for sharing your feedback:)

        Reply
    10. cupofme

      March 01, 2021 at 10:14 am

      This is a magnificent formula... I read it today and promptly attempted .. ideally, comes out delectable

      Reply
    11. Jusfoodloving

      February 02, 2021 at 1:45 pm

      5 stars
      Would you ever use garam masala in this? Have seen a few recipes using it

      In your opinion is it needed? Does it make much of a difference
      Thanks Justine

      Reply
      • Rookie With A Cookie

        February 07, 2021 at 9:38 am

        Honestly, I'm not a huge fan of using garam masala in my curries because I the taste can be really overpowering. You will see me using it very sparingly.

        Reply
    12. shanaya

      August 21, 2020 at 8:56 am

      lets see how its taste....!????

      Reply
    13. Zoe Garside

      August 03, 2020 at 7:33 pm

      I left my home town 4 years ago which has a big Asian community and some of the best Indian, Pakistani and Bangladeshi restaurants and takeaways I've ever been to which I really miss. I've spent years and plenty of money trying to find a decent karahi to absolutely no avail all over South Manchester where I now live. I just made this dish and it was honestly as good as the ones I used to get back home! Buzzing that I can create that same taste and no more searching or trying bad take aways haha the recipe was so simple to follow and very filling with naan bread. I can see this being my go to for date nights on the weekends too ???? thanks for sharing a top notch recipe! X

      Reply
      • Rookie With A Cookie

        November 16, 2020 at 7:00 pm

        YES!! I'm so happy when I hear that you don't need to run to your to-to places for Karahi. This makes my heart happy Zoe. Thank you for the lovely message.

        Reply
    14. craig hutchinson

      May 26, 2020 at 8:58 pm

      5 stars
      I've made this dish more or less as described many times and It is always a crowd favorite in our house!

      Thanks for the recipe!

      Reply
      • Rookie With A Cookie

        May 30, 2020 at 6:10 am

        Yay glad to hear it!

        Reply
    15. Sarah

      April 29, 2020 at 2:27 am

      5 stars
      Great recipe. I'm gonna try it soon.

      Reply
    16. Kai

      April 09, 2020 at 10:18 pm

      5 stars
      I have cooked this dish so many times with this recipe, thank you so much! It’s always delicious, truly love the flavors!

      Reply
      • Rookie With A Cookie

        April 21, 2020 at 7:23 am

        Thank you for leaving your comments Kai. So happy you tried and liked it. I have a Boneless Handi recipe that has similar flavors. Do try that one as well:)

        Reply
        • Naveed Ahmed

          August 28, 2020 at 5:07 am

          Very Nice

          Reply
    17. Mustafa

      July 17, 2019 at 7:11 am

      Can you recommend which cookware is ideal for cooking chicken karahis? According to my understanding carbon steel or cast iron karahi would be the most ideal, primarily because with seasoning both would have nonstick properties. However, since chicken karahi is tomato based, I understand that reacts with carbon steel and iron? The other alternative is stainless steel but I’m guessing that may have some issues with food sticking. Would appreciate any advice. Thank you.

      Reply
      • Rookie With A Cookie

        July 21, 2019 at 5:37 pm

        Hi Mustafa, there's no real preference. I cook on both non-stick and stainless steel.

        Reply
        • Luke

          November 22, 2019 at 9:54 am

          Due to my mrs being on slimming world I wouldnt be able to use oil, is there anyway to get a similar outcome with an alternative to oil as at the moment when i do my onions for a curry i will frylite them for a couple of minutes then sautee in shallow water for about 20 mins adding more water if needed

          Reply
          • Rookie With A Cookie

            December 11, 2019 at 12:45 am

            You can certainly add less oil if you're controlling that bugger in your diet hahaha. But the flavor may be a little less intense.

            Reply
    18. Zeeshan

      July 09, 2019 at 2:13 am

      5 stars
      I used the instructions to help make me make Karahi chicken for the first time, Soo good!!!!! thank you for sharing!!

      Reply
      • Rookie With A Cookie

        July 21, 2019 at 5:38 pm

        🙂 So glad it was a success!

        Reply
    19. Anjaneth

      June 25, 2019 at 11:06 am

      I love it!! I was so proud of myself after cooking this favorite dish. My husband loves it!!

      Reply
      • Rookie With A Cookie

        July 01, 2019 at 10:13 pm

        Love this comment! So glad you loved this recipe!

        Reply
    20. Amber

      June 22, 2019 at 2:27 pm

      5 stars
      I must say your recipe has a tremendous taste.

      Reply
      • Rookie With A Cookie

        July 01, 2019 at 10:14 pm

        Thank you for trying!

        Reply
    21. banazer noor

      March 28, 2019 at 10:49 pm

      5 stars
      GOOD RECIPES WEBSITE I LOVE IT WELL DONE.

      Reply
    22. Pun

      December 27, 2017 at 12:39 am

      Hey, I was going to try the recipe tomorrow but wanted to know if you’ve tried cooking the tomatoes earlier with the onions to avoid the wateriness?

      Reply
      • Rookie With A Cookie

        January 23, 2018 at 12:46 am

        Hey Pun, That is a slightly different method that yields a different flavor. I love that technique too!

        Reply
    23. Dhiren

      November 05, 2017 at 2:27 am

      5 stars
      Wonderful recipe. It tasted really delicious. Thanks for sharing.

      Reply
      • Rookie With A Cookie

        November 07, 2017 at 9:58 pm

        Glad you enjoyed!!

        Reply
    24. Ayesha

      October 11, 2017 at 3:52 am

      5 stars
      I made this today with boneless chicken, it was delicious! Thanks for the recipee

      Reply
      • Ayesha

        October 11, 2017 at 3:53 am

        *recpie

        Reply
      • Rookie With A Cookie

        November 07, 2017 at 9:58 pm

        So happy you loved it.

        Reply
    25. Debra

      September 06, 2017 at 11:51 am

      5 stars
      This look so delicious I will try to make this

      Reply
    26. Bruce in Philly

      August 15, 2017 at 11:10 pm

      Loved it! Instead of a whole chicken, I used two packages of chicken thighs. I was worried about too much liquid, but was patient and kept stirring until it evaporated. AMAZING flavor! Thank you!

      Reply
      • Rookie With A Cookie

        August 16, 2017 at 3:30 pm

        Thank you for leaving a comment, Bruce! I tested out another curry recipe last week and that's even better! Can't wait to share that.

        Reply
    27. Sarah

      February 27, 2017 at 8:06 pm

      Hello and thanks for your recipes, I've tried a few and they have been great. I want to try this but I don't have a wok. Can I use a regular steel pan? Thanks!

      Reply
      • Rookie With A Cookie

        February 28, 2017 at 1:16 am

        Hi Sarah, steel pan would work well too. Just make sure to not skip the stirring at the end on medium to high until the oil releases.

        Reply
        • Sarah

          February 28, 2017 at 3:00 pm

          Great, thank you!

          Reply
    28. sobia zehri

      February 02, 2017 at 6:10 pm

      5 stars
      I made this and it came out amazing! Definitely the best chicken karahi recipe I've tried. Thank you so much!!

      Reply
      • Rookie With A Cookie

        February 06, 2017 at 7:53 pm

        Thank you for trying! I can't make karahi any other way:)

        Reply
    29. Haniya

      February 01, 2017 at 10:52 pm

      This turned out great! I burned the pan though so it must be because of the same water confusion the people above posted. Other than that we loved it.

      Reply
      • Rookie With A Cookie

        February 13, 2017 at 9:43 pm

        Haniya, I will have to check that... I kind of like to burn the pan a little haha gives it more flavor. But of course you can add more water if it evaporated too quickly.

        Reply
    30. Ralph A. CRoning

      January 23, 2017 at 6:36 am

      5 stars
      I certainly want to give this one a try sometime soon. Just one question though; your recipe calls for 1/4 cup water. The cooking instructions don't indicate when we add that in. Can you clarify please?

      Ralph.

      Reply
      • Muzam

        January 30, 2017 at 12:44 am

        4 stars
        Hey Ralph! I wondered the same thing. In the video it shows to add it in right after tomatoes.
        I missed it when I made this and I feel like I overlooked mine. Not sure if it's because of the water or not- but leaving it on high after removing the lid for 10-15 minutes is a lot. The chicken starts to stick to the pot. So Judy keep an eye on it.

        Reply
        • Ralph A. Croning

          January 30, 2017 at 5:38 am

          Cooking in a karahi (wok) demands high heat for the frying/drying stages, but also requires continuous stirring to prevent sticking. However, the caramelizing at the bottom of the pot adds to the flavours of any karahi dish.

          Had a Pakistani cookout at a friends place yesterday and we made butter chicken, tandoori chicken, aloo muttar, aloo bund gobi, raita and naans. Could not move after that feast 😉

          Reply

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    Hi, I'm Izza!

    I’m a Program Manager in Big Tech and the creator of this blog. My recipes are tried and true dishes inspired by my Pakistani roots and frequent travels. I live in Los Angeles with my husband and occasionally do private dinners.

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