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
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.
Ifrah
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 !
Rookie With A Cookie
you're so welcome!
S
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!
Kaneez Masoom
I absolutely love this recipe. No chopping needed.
Rookie With A Cookie
Kaneez-This is hands down my favorite Karahi off the blog. SO glad this is on rotation for you too!
zainab
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
SK
Just made this chicken karhai. SO good!!
I love that your recipes are so simple yet still deliver flavor like they’re supposed to!
La
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
Rookie With A Cookie
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.
SK
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.
Rookie With A Cookie
Love this! Thank you for sharing:)
Shazia Ahmad
it tasted amazing 😍
Rookie With A Cookie
Thank you for sharing Shazia!
arwa
how much salt?
mwanderin
Absolutely loved this recipe. Super simple and comes together with minimal prep. Tastes a lot more complex than it is to make. Thank you!
Hina
Loved the recipe so much! Totally easy - the taste is outstanding- tanky with the tomatoes and just on point! Loved cooking this
Rookie With A Cookie
Thank you for your review! So happy you loved it!
Aisha Ranjha
This was the first recipe I tried and Man this was so easy and tasty. My nani lovedd it ❤️
Rookie With A Cookie
Ah the nani approving is the biggest compliment!
Dr.Zumrah
Love the way you create your videos.Even a blind man would want to try your recipe just by listening to your soothing voice!
Sonia
Amazing amazing shine more girl just love ur recipes ❤❤
Nazrana
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.
Rookie With A Cookie
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:)
Saira Rashid
The best chicken karahi receipe I have tried. This is a unique and easy recipe. We love this.
Rookie With A Cookie
I'm so glad you enjoyed! Thank you for the feedback.
Aysha
Hello! What size wok did you get in the black one? 🙂
Rookie With A Cookie
It's typically a 12 inch wok.
Daniya Umer
Loved it
Bushra Osmani
This was delicious!! I’ve tried both this and the IP version and they’re both amazing!!
Rookie With A Cookie
Thank you so much for sharing your feedback! Both recipe are almost identical and I'm so glad you've tried both 🙂
Amanda Johnson
Loved this recipe! I know I will contuinue to use this recipe many times over!
Rookie With A Cookie
Thank you for trying, Amanda! So glad this has become your favorite!