Chicken Karahi Recipe

Name: Chicken Karahi Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1/2 cup oil (I add 2/3 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); 1/3 cup plain yogurt; 11/2 tsp cumin; 2 tsp coriander seeds crushed; 1 1/2 tsp Kashmiri red chili; 3/4 -1 tsp salt (taste and adjust); 1/2 tsp black pepper; 1 tbsp ginger garlic paste; 5 tomatoes (chopped); 1/4 cup water; 1/2 cup cilantro (chopped); 2-3 green chilies (slit lengthwise)

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

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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.

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.