Pakistani Chicken Karahi

My Karahi Chicken is spicy and tomatoey (is that a word?) and definitely has the influence of Pakistan written all over it! With bold and smokey cumin flavor this karahi chicken will have you licking your fingers and returning for more! It’s fancy yet quick enough for weeknight meals. So, let’s make it! 

Table of Contents

• But first, what exactly is karahi chicken/chicken kadai?
• What is chicken karahi made of?
• For the garnish
• How to make chicken karahi
• A note on the tomatoes and onions
• Tips & Variations
• What to serve with karahi chicken
• Storing, freezing, and reheating instructions
• Common Questions
• Other chicken curry recipes to try:

But first, what exactly is karahi chicken/chicken kadai?

Originating in the North West Frontier Province (now Khyber Pakhtunkhwa) in Pakistan, the Karahi gets its name from the wok-like pan it is cooked in. 

There are many versions of the dish, and each is as flavorful as the next, much like chicken haleem.

But the one that I have mastered is the one I make almost weekly. My family loves it and considers it the best karahi chicken recipe! And I think that is a huge compliment because they are hard to please!

It is inspired by the street-style food of my birthplace, Karachi, Pakistan.  Although I have eaten many a karahi over the years, it was watching it being made on camera that got me wanting to tweak my own recipe. If you have watched any of Mark Weins’s Pakistani food tour videos, you likely know what I am talking about.

What is chicken karahi made of?

• Whole chicken: Cut into 16 pieces. You can use boneless chicken breast, but authentic chicken karahi is made with small, bone-in chicken pieces. I often use the thighs and legs.
• Garlic and ginger: I use homemade minced garlic. This is key to getting the best results, as the fresher the ingredients, the tastier the karahi.
• Spices: Red chili powder, salt, cumin powder, coriander powder, turmeric powder, and black pepper.
• Tomatoes: I use Roma tomatoes as they are widely available where I live, but any juicy, medium-sized tomato will do.
• Green chili: Serrano, jalapeno, or Thai chilies all work, depending on your heat preference.

For the garnish

• Garam masala: Freshly ground or you can use roasted cumin-coriander masala. This is made in bulk and can be used as a garnish to finish off most any Pakistani curry. To make it, roast 1 cup each of cumin seeds and coriander seeds and 1 tablespoon of fennel seeds. Grind them together and store in an airtight jar.
• Cilantro and green chili: Chopped cilantro is an essential garnish, and another Serrano or even a Thai green chili pepper, slit lengthwise, for aroma more than heat.
• Ginger: Julienned.
• Drizzle lime juice: Optional, but it adds a layer of flavor.

How to make chicken karahi

Much like the other Pakistani chicken recipes on my site, this recipe is quick, simple, and easy to make. So much so that it has made its way into our dinner rotation as well as onto the site. If you’re looking for an easy chicken karahi recipe, this one is it! Here’s how to make it:

• Saute the chicken. In garlic and ginger until it changes color from pink to white.
• Add the spices. Toss to coat the chicken and continue to “bhunno” or stir fry on high heat.
• Add the tomatoes. Cut the tomatoes in half and add them to the chicken.
• Cook. Cover and cook for 20 minutes till the tomato softens and can be deskinned.
• Dry out the moisture. There will be a lot of moisture released from the chicken and tomatoes. Dry it out till you get jammy tomatoes and the masala sticks to the chicken.
• Garnish. When ready to serve, sprinkle some garam masala, chopped cilantro, Julienned green chili and ginger, and a drizzle of lime juice.

A note on the tomatoes and onions

• As you may have noticed, there is no onion in this recipe. Authentic chicken karahi recipes do not call for onion. However, I have made it with and without onion, and I have not noticed much difference. There may be more gravy or curry with the addition of the onion, but you can easily omit it for time’s sake without compromising flavor.

• As for the tomatoes, you can add them whole and then peel them once softened. This will only take a few minutes and save on prep time. If you decide to chop them, you don’t need to worry about the skin, as that will disintegrate into the curry.

Tips & Variations

• Want more sauce or masala? Add a small, chopped onion. Add the onion after heating the oil, and fry until golden brown, then continue with the rest of the steps as instructed.
• The pan you cook in influences the outcomes. I prefer to cook in a cast-iron pan because it is like a traditional karahi, but I’ve also made karahi chicken in a stainless steel wok, and it takes much longer to dry out the water in the pan. It is up to you which you prefer. The searing or browning of the chicken is much better in a cast-iron pan.
• Use fresh ground spices and minced garlic instead of store-bought garlic paste for the best results.
• Use ghee instead of oil or half oil and half ghee(or even butter)
• You can make this dish with boneless chicken breast (chopped into 1-inch cubes) or thighs, but cooking times will vary. Thighs will take longer than breasts and be juicier. Always cook the chicken to 165ºF/74ºC.

What to serve with karahi chicken

Some gluten-free naan would be great, and I often like to serve karahi chicken with daal and white rice.

Storing, freezing, and reheating instructions

Let the karahi come to room temperature, then store it in an airtight container in the fridge for up to 3 days. To freeze, place it in an airtight container and store for up to 2 months.

Reheat on the stovetop for the best flavor.

Common Questions

Other chicken curry recipes to try:

Tandoori Chicken Curry 

Chicken Kofta Curry 

Hara Masala Chicken Curry

If you make this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ review and comment below and tell me how you liked it. You can also take a pic and tag me on Instagram @eatdrinkpure. I love to see you recreating my recipes!