Chicken Karahi
Tomato-rich chicken stir-fried in a wok with ginger, green chillies and crushed coriander — Lahore's most famous restaurant dish, ready in 30 minutes.
About This Recipe
Karahi is named for the wok-shaped pan it's cooked in. Pakistani chicken karahi — particularly the Lahori style — is built on three things: high heat, lots of fresh tomato that breaks down into a rich gravy, and the brilliant finish of julienned ginger, green chillies and freshly crushed coriander seeds. It is the dish that fills the dhabas of Lahore and the celebration tables of Pakistan: fiery, fresh, immediate.
Ingredients
Serves 4
- 800 gchicken(bone-in, cut into 8 pieces)
- 600 gfresh tomatoes(ripe, roughly chopped)
- 1 tbspginger-garlic paste
- 1 tspred chilli flakes
- 1 tspsalt
- 1 tspfreshly crushed coriander seeds
- 1 tspfreshly crushed black pepper
- 1/2 tspturmeric
- 100 mlghee(or vegetable oil)
- 1 thumbginger(julienned)
- 4green chillies(slit lengthwise)
- 1 small bunchfresh coriander(chopped)
- 1 tspgaram masala(to finish)
- 1 tbsplemon juice
Instructions
- 1
Sear chicken
Heat ghee in a wok or karahi on high. Add chicken pieces and ginger-garlic paste. Sear 5 min until lightly browned.
- 2
Add tomatoes
Tip in tomatoes and salt. Cover and cook 12 minutes — tomatoes will release water and break down.
- 3
Reduce
Uncover, increase heat to high. Stir frequently 8 minutes until oil separates and gravy is thick.
- 4
Spice
Add chilli flakes, crushed coriander, crushed pepper, turmeric. Stir 2 min.
- 5
Finish
Add julienned ginger, green chillies, half the fresh coriander, garam masala and lemon juice. Stir 1 min.
- 6
Rest and serve
Cover, rest 3 minutes off heat. Garnish with remaining coriander. Serve sizzling with naan.
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Pro Tips
- →
Use a wok or heavy karahi — the high sides allow proper reduction.
- →
Don't stir too much in the early stages — you want the tomatoes to break down naturally.
Variations
- •
Mutton karahi — increase cook time to 60 min and add 200ml water
- •
White karahi (without tomato): replace tomatoes with 200g yoghurt + cream
- •
Add a pat of butter at the end for restaurant-style richness
Storage
Refrigerate up to 3 days. Reheat in a wok on high heat.
History & Origin
The karahi pan has been used across South Asia for centuries, but Lahore's dhaba culture turned chicken karahi into a national obsession in the mid-20th century. The signature freshness — whole crushed coriander, fresh ginger, green chillies added at the end — is what distinguishes it from a curry.
Frequently Asked Questions
Can I skip the bone-in chicken?
Boneless works but the gravy loses depth. If using boneless, halve cook time after adding tomatoes.
Why fresh-crushed coriander seeds?
Pre-ground coriander loses its citrus aroma. Crushing fresh seeds with a mortar and pestle is the secret of authentic karahi.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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