Chicken Karahi is a bold, spicy Pakistani classic—rich tomato base, lots of garlic, and finished with fresh coriander and green chilies. It’s fast to cook and all about high heat and simple ingredients.
Authentic Chicken Karahi
Ingredients
- 1 kg chicken (bone-in, curry cut)
- 5–6 ripe tomatoes (chopped or crushed)
- 1/3 cup oil or ghee
- 1 tbsp ginger-garlic paste
- 1–2 tsp salt (to taste)
- 1 tsp red chili powder
- 1/2 tsp turmeric
- 1 tsp crushed black pepper
- 1 tsp cumin seeds (optional)
- 1 tbsp coriander powder
- 4–6 green chilies (slit)
- 1 tbsp julienned ginger (for garnish)
- Fresh coriander leaves (handful, chopped)
Instructions
- Heat oil well
In a karahi or wok, heat oil/ghee on medium-high. - Cook chicken
Add chicken and fry until it changes color and lightly browns. - Add ginger-garlic
Cook for 1–2 minutes until fragrant. - Tomatoes + spices
Add chopped tomatoes, salt, chili powder, turmeric, coriander powder, and cumin. Cook on high heat. - Bhunnai (key step)
Keep stirring and cooking until the tomatoes break down and oil starts separating (10–15 minutes). Add a splash of water only if needed. - Finish
Add black pepper, green chilies, and cook another 5–7 minutes until chicken is tender and gravy thick. - Garnish
Top with fresh coriander and ginger slices.
Tips for the best Karahi
- Use fresh tomatoes, not canned, for authentic flavor
- Cook on high heat for that signature karahi taste
- Don’t make it too watery—it should be thick and clingy
- Bone-in chicken gives better flavor
Serving ideas
- Hot naan or roti
- Simple salad (onion, lemon, green chili)
- Raita on the side
If you want, I can give you a restaurant-style version (like Butt Karahi) or a quick 20-minute home version with shortcuts.
