- Yield: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Flavorful and Simple Chicken Karahi Recipe from Pakistan
Chicken Karahi is a classic dish that is widely enjoyed in Pakistan and other parts of South Asia. This recipe is a great representation of the traditional flavors of Pakistani cuisine. The use of ginger, garlic, and spices like cumin, coriander, and garam masala provides a depth of flavor that is both bold and delicious.
One of the great things about this recipe is how simple and straightforward it is to make. With just a few steps, you can have a restaurant-quality dish ready in no time. The use of bone-in chicken adds to the flavor and makes the dish even more satisfying.
To serve, you can pair this dish with your choice of flatbread or rice. Garnish with fresh cilantro, green chilies, and ginger for an added burst of flavor and freshness.
Whether you are a seasoned chef or a beginner in the kitchen, this Pakistani Chicken Karahi recipe is sure to impress. It is perfect for a cozy night in or for entertaining guests. So, give it a try and taste the authentic flavors of Pakistan right at home.
Pakistani Chicken Karahi is a popular curry dish from the Indian subcontinent, particularly in Pakistan and North India. It is named after the karahi, a type of heavy, circular cooking pot, similar to a wok, in which it is traditionally cooked. The dish is typically made with bone-in chicken pieces, cooked with a variety of aromatic spices, fresh ginger, garlic, tomatoes, and green chili peppers. It is often garnished with fresh cilantro and ginger and is typically served with bread, such as naan or roti, or rice. Chicken Karahi is known for its bold, tangy, and slightly spicy flavor, making it a beloved dish for many who enjoy South Asian cuisine.
- Ghee - 2 tbsp
- Sunflower Oil - 2-3 tbsp
- Onion (finely chopped) - 1 small (150 grams)
- Garlic Cloves (Crushed - 8
- Ginger (crushed) - 3/4 inch
- Serrano or Thai Green Chili Peppers (Whole) - 1-2 whole
- Bone-in Chicken (Skinless) (cut up into small pieces) - 907 grams
- Tomatoes (Diced) - 8 small (600 grams)
- Coriander Powder - 2 tsp
- Cumin Powder - 1 tsp
- Chili Powder - 1 tsp
- Salt - 2 tsp
- Whole-milk Yogurt (whisked) - 1/4 cup
- Black peppercorns (freshly ground) - 1 tsp
- Garam Masala - 1/2 tsp
- Green Chili Peppers (slit in half) - 2-3
- Fresh Ginger (julienned) - 1-2 tbsp
- Cilantro (chopped) - 1 tbsp
- Heat a large, heavy-bottomed pan over high heat and add ghee and oil.
- Once the mixture is hot, add onions and sauté for 5-6 minutes or until lightly golden.
- Add garlic, ginger, and whole green chili pepper and sauté for approximately one minute.
- Add chicken and half a teaspoon of salt to the pan and sauté for 5 minutes or until the chicken changes color and stops releasing water.
- Add tomatoes, coriander, cumin, red chili pepper, and remaining salt and sauté for another minute.
- Lower the heat to medium, cover the pan, and allow the chicken to cook for 20 minutes, stirring once in between.
- Uncover the pan and raise the heat to high. Sauté for 10 minutes to finish cooking the chicken and reduce excess liquid.
- Lower the heat to medium and add whisked yogurt. Gently sauté the mixture for 2-3 minutes.
- Taste the dish and add more salt if necessary, usually around 1/8 tsp.
- Add freshly ground black peppercorns and garam masala, and stir to combine.
- Top with green chili peppers, julienned ginger, and cilantro.
- Serve hot with roti, naan, bread, or rice.