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    Home » Recipes

    My Special Chicken Karahi

    Published: Jul 18, 2020 · Modified: Dec 19, 2024 by Izzah Khan · 32 Comments

    Jump to Recipe

    Presenting my authentic restaurant quality Chicken Karahi! This is different from my first Karahi recipe I shared many years ago, which was received really well. In this recipe, you will find me adopting a completely different technique. In this one, I rely on a chutney made with cilantro, mint and green chilli. This recipe does not require any onions, so this Karahi is especially dedicated to all the purists out there who maintain that a traditional Karahi should never use onions.

    What is a Karahi

    In simple terms, a Karahi is a curry that has a thick masala made with tomatoes and spices. Ingredients are stir-fried at high heat with a blend of spices, garlic, ginger, and tomatoes, creating a rich, aromatic gravy. The name Karahi comes from the vessel it's cooked in which is similar to a wok.

    What's special about this Karahi

    Glad you asked! This Karahi has a special component to add more pronounced flavor. This special ingredient is chutney paste made by blending cilantro, mint and green chili. It adds such a depth of flavor and when I catered this dish to my clients, they kept coming back to place repeat orders!

    HOW TO GET THAT RICH BROWN COLOR TO MY KARAHI

    As with any karahi recipe, the key to achieving that coveted deep brown color is to "bhoon" the masala really well. Bhoona/Bhunai is an Urdu word that refers to cooking the masala on high flame while stirring vigorously until the water evaporated and the oil releases from the side. I also add kashmiri red chili which helps give the dish a richer color.

    How to make the Karahi less dry

    Traditional Karahi does tend to be on the drier side. In restaurants, they manage this by quickly serving the dish while it is hot. As the karahi cools down, the masala is less loose making the karahi a bit dry. To counter this, I do the following:

    • I bhoon the karahi just until the first signs of oil start to release from the sides of the pan and then drop the flame to low. If you keep the flame high throughout, then your curry masala will inevitable get quite dry.
    • Add splashes of water to the pan while bhooning the karahi to loosen it up gently. This is also the step I do when heating up leftovers.
    • Karahi is traditionally dry so please set the right expectation 🙂

    My Special Chicken Karahi

    Izzah Khan
    This Chicken Karachi hits different and will remind you of the Highway Karahi so popular in pakistan
    4.84 from 12 votes
    Print Recipe Pin Recipe
    Cook Time 45 minutes mins
    Total Time 45 minutes mins
    Course Main Course
    Cuisine Pakistani
    Servings 4

    Ingredients
      

    • ¼-1/3 cup oil
    • 1 tablespoon ginger and garlic paste
    • 1-1.5 lb chicken skinless with bones
    • ¼ cup chutney blend together ½ cup cilantro, a few mint leaves, half of a green chili)
    • 3 tomatoes cut lengthwise in half
    • 1 teaspoon cumin
    • ¾ teaspoon coriander powder
    • ½ teaspoon red chilli powder
    • 1 teaspoon ground black pepper
    • ¼ cup yogurt

    Instructions
     

    • In a pan, heat up oil and add ginger and garlic paste. Stir for 10-15 seconds.
    • Next, add in chicken and stir until almost no longer pink.
    • Add salt and mix.
    • Next, make a chutney paste with cilantro (dhaniya), mint leaves and green chilli. I use a mortar and pestle but you can do this in a blender.
    • Add some water to thin out the chutney and add to the chicken.
    • Stir for a couple seconds and allow the chutney to coat the chicken.
    • Next, place the tomato halves flesh-side down into the Karahi, making sure to immerse them as much as possible in the liquid.
    • Cover and let it cook for 5-10 minutes on medium heat until the tomato skin becomes wrinkly and can be peeled off easily. Remove the skin with a pair of tongs.
    • Next, mush down the tomatoes with the help of your spatula and add all the spices: cumin, coriander powder, red chilli powder and black pepper. Stir well for a couple seconds and let it cook covered for 25-30 minutes on medium heat.
    • After half an hour, raise the flame to high and stir. This technique is called "bhoon" where you will allow the water to evaporate by stirring the Karahi on medium to high heat. This will take about 5 mins or so just until the oil separates from the curry.
    • Once the oil has separated, turn the flame to the lowest setting and add yogurt.
    • Be sure to beat the yogurt to prevent it from curdling. The Karahi will curdle a bit as soon as you add the yogurt but that will go away within 8-10 minutes of simmering it on low heat.
    • Garnish with green chilli and julienned ginger. Serve hot with naan.

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    Reader Interactions

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      Recipe Rating




    1. Ifrah

      December 15, 2024 at 4:21 pm

      5 stars
      this karhai recipe was perfection! so easy to make and the flavors were spot on and it tasted restaurant style! thanks for sharing this one.. it has quickly become a frequent recipe on rotation in our house !

      Reply
      • Rookie With A Cookie

        December 16, 2024 at 5:24 am

        you're so welcome!

        Reply
    2. S

      December 15, 2024 at 3:11 pm

      5 stars
      I love a good Karahi recipe and this is a great find! The chutney mixture is easy to make and a yummy unexpected addition - delish as always!

      Reply
    3. Kaneez Masoom

      December 15, 2024 at 3:01 am

      I absolutely love this recipe. No chopping needed.

      Reply
      • Rookie With A Cookie

        December 15, 2024 at 5:41 am

        Kaneez-This is hands down my favorite Karahi off the blog. SO glad this is on rotation for you too!

        Reply
    4. zainab

      December 05, 2024 at 3:16 pm

      commenting from saudi arabia where the spices aren’t as strong (yes not even the Pakistani ones) and yogurts are too sweet:
      1. instead of 1/4th cup yogurt go for 1-2 tbs
      2. add 1/2 tsp of garam masala at the end depending on your taste

      Reply
    5. SK

      October 02, 2024 at 2:20 am

      5 stars
      Just made this chicken karhai. SO good!!
      I love that your recipes are so simple yet still deliver flavor like they’re supposed to!

      Reply
    6. La

      September 11, 2024 at 1:16 pm

      3 stars
      When I left it covered in medium heat for that long toward the end it burned. It tasted bad and I wasted money on the ingredients because of it

      Reply
      • Rookie With A Cookie

        November 20, 2024 at 3:04 am

        You must check to make sure that the curry doesn't stick to the bottom. Every stovetop is different and you must adjust your timing accordingly.

        Reply
    7. SK

      August 27, 2024 at 1:15 am

      5 stars
      Tried this recipe for the first time and it turned out so delicious and finger licking. My friends and family were so so happy to eat this … compliments like “ soul has been satisfied “ were passed along. So, thank you for sharing this gem with the world.

      Reply
      • Rookie With A Cookie

        August 27, 2024 at 4:54 pm

        Love this! Thank you for sharing:)

        Reply
    8. Shazia Ahmad

      August 02, 2024 at 3:17 pm

      5 stars
      it tasted amazing 😍

      Reply
      • Rookie With A Cookie

        August 02, 2024 at 4:04 pm

        Thank you for sharing Shazia!

        Reply
    9. arwa

      October 10, 2022 at 6:46 pm

      how much salt?

      Reply
    10. mwanderin

      June 16, 2021 at 9:01 am

      5 stars
      Absolutely loved this recipe. Super simple and comes together with minimal prep. Tastes a lot more complex than it is to make. Thank you!

      Reply
    11. Hina

      June 08, 2021 at 12:38 pm

      5 stars
      Loved the recipe so much! Totally easy - the taste is outstanding- tanky with the tomatoes and just on point! Loved cooking this

      Reply
      • Rookie With A Cookie

        June 11, 2021 at 4:25 pm

        Thank you for your review! So happy you loved it!

        Reply
    12. Aisha Ranjha

      June 08, 2021 at 6:25 am

      This was the first recipe I tried and Man this was so easy and tasty. My nani lovedd it ❤️

      Reply
      • Rookie With A Cookie

        June 11, 2021 at 4:27 pm

        Ah the nani approving is the biggest compliment!

        Reply
    13. Dr.Zumrah

      June 07, 2021 at 11:07 pm

      Love the way you create your videos.Even a blind man would want to try your recipe just by listening to your soothing voice!

      Reply
    14. Sonia

      June 07, 2021 at 7:48 pm

      Amazing amazing shine more girl just love ur recipes ❤❤

      Reply
    15. Nazrana

      June 07, 2021 at 7:38 pm

      5 stars
      I have to say 5 star rating. I’ve been looking for this type of karahi ever since I enjoyed one from a Pakistani take away and this one is spot on with the flavour and especially the colour and texture. Didn’t know I could make my food taste like a restaurant. Everyone who’s tried the dish I’ve made says it’s amazing. I make it all the time and actually just made it tonight for dinner. So stuffed and very satisfied. Thank you for introducing this into my life.

      Reply
      • Rookie With A Cookie

        June 07, 2021 at 8:33 pm

        Isn't this just like the restaurant!!! Thank you for such a wonderful review. I'm so happy to hear this is on regular rotation in your house:)

        Reply
    16. Saira Rashid

      June 07, 2021 at 6:40 pm

      The best chicken karahi receipe I have tried. This is a unique and easy recipe. We love this.

      Reply
      • Rookie With A Cookie

        June 07, 2021 at 8:37 pm

        I'm so glad you enjoyed! Thank you for the feedback.

        Reply
        • Aysha

          August 30, 2024 at 5:44 pm

          Hello! What size wok did you get in the black one? 🙂

          Reply
          • Rookie With A Cookie

            September 04, 2024 at 5:01 am

            It's typically a 12 inch wok.

            Reply
    17. Daniya Umer

      June 07, 2021 at 6:30 pm

      5 stars
      Loved it

      Reply
    18. Bushra Osmani

      March 14, 2021 at 12:18 am

      5 stars
      This was delicious!! I’ve tried both this and the IP version and they’re both amazing!!

      Reply
      • Rookie With A Cookie

        March 14, 2021 at 7:11 am

        Thank you so much for sharing your feedback! Both recipe are almost identical and I'm so glad you've tried both 🙂

        Reply
    19. Amanda Johnson

      August 28, 2020 at 2:55 pm

      5 stars
      Loved this recipe! I know I will contuinue to use this recipe many times over!

      Reply
      • Rookie With A Cookie

        November 16, 2020 at 7:38 pm

        Thank you for trying, Amanda! So glad this has become your favorite!

        Reply

    Primary Sidebar

    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.

    Learn more...

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