Pakistani spicy chicken curry cooked in karahi (wok) with tomatoes, ginger, and green chilies — robust and aromatic.
Chicken Karahi is the most ordered dish at Pakistani restaurants — bone-in chicken pieces cooked in a karahi (Pakistani wok) over high heat with tomatoes, ginger, garlic, green chilies, and aromatic spices. The cooking method gives a slight smoky flavor and intense reduction. Each bite bursts with warmth and spice. Served sizzling in the karahi itself with hot naan and sliced ginger.
Serves 4
Heat ghee in karahi or wide skillet over high heat until very hot.
Add chicken pieces. Cook over high heat, stirring frequently, for 8 minutes until browned and starting to caramelize.
Add ginger-garlic paste. Cook 1 minute.
Add chopped tomatoes and 1 tsp salt. Stir well. Cook 8-10 minutes until tomatoes break down completely.
Add chili powder, turmeric, coriander, cumin, and crushed red pepper. Cook over medium heat 5 minutes — oil should separate.
Add slit green chilies. Stir.
If using yogurt, stir in 2 tbsp at a time, letting each absorb before adding more — prevents curdling.
Cover and simmer 15 minutes, stirring occasionally. Open lid and cook over high heat 5 more minutes to reduce sauce to thick gravy that coats chicken.
Stir in garam masala, kasoori methi (crushed in palm), and lemon juice.
Top with julienned ginger and cilantro. Serve sizzling with hot naan or roti.
High heat cooking is what gives karahi its character — use widest pan you have.
Use bone-in chicken — the bones add flavor.
Mutton karahi: substitute lamb (cook 90 minutes).
Karahi gosht: use beef chunks.
Refrigerate up to 3 days. Reheat in pan, not microwave.
Karahi cooking originated with the round-bottomed Pakistani-Indian wok of the same name. It's a quick-cook method emphasizing high heat.
Karahi is a method (high-heat reduction in wok) and a specific dish style — typically tomato-based, with bone-in meat, less gravy than curry.
Per serving (380g / 13.4 oz) · 4 servings total
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