Chicken Karahi
Pakistani spicy chicken curry cooked in karahi (wok) with tomatoes, ginger, and green chilies — robust and aromatic.
About This Recipe
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.
Ingredients
Serves 4
- 1 kgchicken pieces, bone-in (cut small)
- 1/2 cupghee or oil
- 5 mediumtomatoes, chopped
- 2 tbspginger-garlic paste
- 5green chilies, slit lengthwise
- 1 tbspKashmiri red chili powder
- 1 tspturmeric
- 1 tspground coriander
- 1 tspground cumin
- 1 tspgaram masala
- 2 tspcrushed red pepper
- 1 tbspsalt
- 1/2 cupyogurt (optional)
- 2 tbspginger, julienned
- 1/4 cupfresh cilantro, chopped
- 1 tspkasoori methi (dried fenugreek leaves)
- 2 tbsplemon juice
Instructions
- 1
Heat ghee
Heat ghee in karahi or wide skillet over high heat until very hot.
- 2
Brown chicken
Add chicken pieces. Cook over high heat, stirring frequently, for 8 minutes until browned and starting to caramelize.
- 3
Add aromatics
Add ginger-garlic paste. Cook 1 minute.
- 4
Add tomatoes
Add chopped tomatoes and 1 tsp salt. Stir well. Cook 8-10 minutes until tomatoes break down completely.
- 5
Add spices
Add chili powder, turmeric, coriander, cumin, and crushed red pepper. Cook over medium heat 5 minutes — oil should separate.
- 6
Add chilies
Add slit green chilies. Stir.
- 7
Add yogurt
If using yogurt, stir in 2 tbsp at a time, letting each absorb before adding more — prevents curdling.
- 8
Reduce
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.
- 9
Finish
Stir in garam masala, kasoori methi (crushed in palm), and lemon juice.
- 10
Serve
Top with julienned ginger and cilantro. Serve sizzling with hot naan or roti.
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Pro Tips
- →
High heat cooking is what gives karahi its character — use widest pan you have.
- →
Use bone-in chicken — the bones add flavor.
Variations
- •
Mutton karahi: substitute lamb (cook 90 minutes).
- •
Karahi gosht: use beef chunks.
Storage
Refrigerate up to 3 days. Reheat in pan, not microwave.
History & Origin
Karahi cooking originated with the round-bottomed Pakistani-Indian wok of the same name. It's a quick-cook method emphasizing high heat.
Frequently Asked Questions
What's the difference between curry and karahi?
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.
Can I make karahi chicken without a wok?
Yes — a wide, heavy skillet or Dutch oven works fine as long as it holds high heat evenly. The key is the wide surface area for fast reduction, not the specific pan shape.
Why is my karahi gravy watery instead of thick?
The oil-separation step was likely rushed. Cook the tomato-spice base over medium heat until you actually see oil pooling at the edges before adding chicken back — that's what signals the gravy is concentrated enough.
Nutrition Facts
Per serving (380g / 13.4 oz) · 4 servings total
Time Summary
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