Chicken Karahi

This classic chicken karahi recipe is a flavorful, one-pot dish that can be prepared in under 40 minutes. It's a popular Pakistani recipe served as both a home-cooked meal and street food, featuring tender chicken simmered in a spiced tomato gravy.

4.45 from 9 votes

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Prep Time 5

Cook Time 30

Total Time 35

Course Main Dish

Cuisine Pakistani

Servings servings

Calories 608 kcal

Ingredients

2.2 pounds chicken pieces thighs and drumsticks
14 ounces tomatoes sliced in half
2 teaspoons ginger-garlic paste
2 green chilies
3 ½ ounces plain yogurt (about 1/2 cup)
5 tablespoons ghee
1 tablespoon butter
1 tablespoon fresh cilantro chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon ground black pepper
1 teaspoon garam masala
1 teaspoon kasuri methi dried fenugreek leaves
1 tablespoon fresh ginger julienned
1 teaspoon salt

Instructions

Cook the Chicken:

Heat the ghee in a karahi (or wok) over medium heat. Once the ghee is hot, add the salt and stir to combine.
Increase the heat to high and add the chicken pieces. Sear the chicken for about 5 minutes, stirring occasionally.
Add the ginger-garlic paste to the chicken. Continue cooking for an additional 2-3 minutes, stirring frequently, until the chicken begins to brown and the ginger-garlic mixture becomes fragrant.

Prepare the Tomato Gravy:

Add the halved tomatoes to the karahi. You can either cover the pan and let the tomatoes cook down or add 1/2 cup of water and cook uncovered, depending on your preference.
Cook the tomatoes for about 5-7 minutes, until they soften and the skins begin to peel away. Remove the skins with a pair of tongs. Use the back of a spoon to mash the tomatoes into a rough puree.
Stir in the ground cumin, ground coriander, red chili powder, turmeric powder, ground black pepper, and garam masala. Mix thoroughly to combine the spices with the tomato mixture.
Add the kasuri methi, two of the green chilies (either whole or chopped for extra heat), and the yogurt. Stir well to incorporate.
Cook the karahi uncovered over high heat for about 5-7 minutes, until the gravy thickens to your desired consistency. Traditional karahi typically has a thick, reduced gravy with little liquid.
Once the gravy has thickened, stir in the butter, chopped cilantro, and julienned ginger. Mix well and serve.

Nutrition

Calories: 608kcalCarbohydrates: 7gProtein: 35gFat: 49gSaturated Fat: 21gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 184mgSodium: 166mgPotassium: 638mgFiber: 2gSugar: 4gVitamin A: 1317IUVitamin C: 17mgCalcium: 70mgIron: 2mg

Keyword Chicken Karahi